ARTICHOKE JALAPEñO DIP
A creamy, savory Artichoke Jalapeño Dip with a tangy cream cheese base, marinated artichokes, fresh jalapeños, and grated Parmesan cheese.
Provided by Kelly Anthony
Categories Appetizer
Time 12m
Number Of Ingredients 10
Steps:
- Add the softened cream cheese, sour cream, mayonnaise, lemon juice, salt, and pepper to a large mixing bowl. Use a handheld mixer on medium-high speed and mix until smooth.
- Add the Parmesan, drained artichokes, jalapeno, and garlic, and stir until evenly incorporated.
- Serve right away or store in the refrigerator for 3 days.
Nutrition Facts : Calories 62 kcal, Fat 6 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 278 mg, ServingSize 1 serving
WARM ARTICHOKE DIP WITH SCALLIONS AND JALAPENOS
There are so many versions of hot artichoke dip. But using cream cheese for part of the mayo makes this one different. Serve it with crisp raw veggies, pita chips or baguette slices or maybe melba toast or crackers.
Provided by Lynnda Cloutier
Categories Vegetable Appetizers
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400.
- 2. In food processor, mix scallions, pickled jalapeno, garlic and salt. Pulse until scallions are finely chopped.
- 3. Add cream cheese, all but 1 T. of the Parmesan cheese, the mayonnaise, lemon juice, and cayenne. Puree until smooth.
- 4. Add the artichokes and pulse until coarsely chopped. Scrape mixture into a 2 cup gratin or other shallow ovenproof baking dish. Sprinkle reserved 1 T. Parmesan cheese over the top.
- 5. At this point, the dip can be covered with plastic wrap and refrigerated for up to 24 hours before baking. Shortly before serving, bake for about 20 minutes until dip is lightly browned on top and bubbly hot. Let cool slightly before serving. Great Party Dip
WARM ARTICHOKE DIP
Make and share this Warm Artichoke Dip recipe from Food.com.
Provided by Dana-MMH
Categories < 30 Mins
Time 30m
Yield 20 appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 325.
- Drain and chop artichoke hearts.
- Combine mayo, sour cream, and parmesan cheese.
- Mix together artichoke hearts with mayo mixture in an oven safe glass pie dish Add garlic to taste.
- Bake for 25 minutes.
- Serve with crackers or pita bread.
WARM ARTICHOKE AND BACON DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.
- For the dip: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish.
- Place a large skillet over medium-high heat. Add the oil and bacon and cook until crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes.
- Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not let the dip boil), 10 minutes. Serve the pita chips alongside.
HOT CRAB AND ARTICHOKE DIP
Categories Condiment/Spread Dairy Shellfish Vegetable Bake Cocktail Party Buffet Parmesan Crab Artichoke Bell Pepper Winter Jalapeño Gourmet
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Cook artichoke hearts according to package instructions, then drain well and finely chop. Cook bell pepper in 1 tablespoon butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in artichokes and transfer mixture to a bowl.
- Melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.
- Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapeños, salt, and celery salt. Gently stir in crab. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.
- Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm.
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