Artichoke And Roasted Garlic Dip Food

SIMPLE ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

SPINACH ARTICHOKE DIP WITH ROASTED GARLIC

Steps:

• Preheat oven to 375F.
• Spray a 3 quart baking dish with non-stick spray.
• In a large bowl, combine cream cheese and mayonnaise. Mix together until well combined.
• Add spinach, cheese, artichoke hearts, lemon juice, pepper and roasted garlic. Stir until combined.
• Spoon mixture into prepared baking dish.
• Bake for 20 to 25 minutes or until golden brown and bubbling.
• Serve with chips, toasted baguette slices or celery sticks.

20 BEST WAYS TO COOK WITH ARTICHOKES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an artichoke recipe in 30 minutes or less!

ROASTED GARLIC ASIAGO DIP

Steps:

• Preheat oven to 400.
• Cut the garlic head in half along the"equator" (with root and stem ends representing the poles).
• Place the garlic, cut side down on a foil lined baking sheet and roast uncovered 40 to 45 minutes or until tender.
• (or use your favorite roasting instructions) To remove the garlic, turn heads upside down and gently squeeze the garlic out of the skins.
• Reduce oven temp to 350.
• With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, sour cream and parsley until well-blended add garlic and blend again.
• Place mixture into a casserole or baking dish and top with shredded mozzarella.
• Bake about 20 minutes until bubbly and golden brown on top.
• Serve with firm crusty bread, crackers or other dippers of your choice.
• I have added artichoke hearts to the dip for a nice change.
• Update: I have been replacing the heavy cream with sour cream (I have been using a total of 1 cup) and it comes out fine.

GARLIC ARTICHOKE DIP

Steps:

• Preheat oven to 350degrees F.
• In food processor with metal blade, chop garlic and artichoke hearts until medium-fine.
• Place in baking dish, add remaining ingredients and mix well.
• Bake for 30 minutes or until golden brown on top.
• Serve with vegies or crackers -- Enjoy :).

ROASTED GARLIC ARTICHOKE DIP

Steps:

• Mix the above together
• Place in a 1 quart glass dish
• Bake 20 minutes or until bubbling in a 375 degree oven
• Serve with pita bread, baguette, crackers or vegetables
• To Roast Garlic:
• Slice off the top of the head of garlic, exposing the cloves.
• Place on a piece of foil and drizzle with olive oil. Wrap the foil around the garlic.
• Bake in a 375 degree F oven for about 45 minutes or until the garlic is golden brown and soft.
• Squeeze garlic out of the skin.

HOT ARTICHOKE, PARMESAN & ROASTED GARLIC DIP

Steps:

• Heat oven to 350ºF.
• Cut 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min.
• Slip roasted garlic from skins into large bowl; mash to a paste. Mix with all remaining ingredients except tomatoes.
• Spoon into shallow ovenproof dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly. Top with tomatoes.

CHEESY ROASTED GARLIC ARTICHOKE OLIVE DIP

Steps:

• Set your oven to 400 degrees. Cut the top off the head of garlic and place it in a small baking dish, cut side up. Drizzle it with the oil and place it in your oven. (Don't wait for it to preheat.) Roast the garlic for 25 minutes, or until it is soft and the top is starting to brown. Remove it from the oven and set it aside to cool.
• While the garlic is roasting, add all the dip ingredients to a large bowl. When the garlic is cool enough to handle, squeeze out the cloves and add them to the bowl. Mix well then transfer the dip to an ovenproof dish.
• Place the dip in the oven and bake for 20-25 minutes, or until it is hot and bubbling and all the cheese has melted. Sprinkle the top with oregano and serve immediately.

ARTICHOKE DIP

Steps:

• Combine all ingredients in a medium sized bowl and mix until well combined. Start with 1/4 cup of olive oil and add extra, if needed, to bind it all together.
• Serve immediately with crackers, pita chips, tortilla chips, and/or assorted cut vegetables, or cover and place in the refrigerator until ready to use.

VEGAN SPINACH ARTICHOKE DIP

Steps:

• In a small bowl, whisk the mayo, hummus, yogurt, nutritional yeast and lemon juice together until smooth. Set aside.
• Heat a skillet to medium-high and add olive oil. When the olive oil is hot, add garlic and crushed red pepper flakes. Sauté for about 30 seconds, until the garlic is fragrant.
• Add chopped spinach and allow it to cook, stirring frequently, until the spinach has wilted. Add the artichoke hearts and the dip base. Stir to combine until the spinach and artichokes are coated in the mixture.
• Add salt & pepper, adjusting to taste, if needed.
• Transfer to a serving bowl and serve immediately.

ROASTED ARTICHOKES RECIPE (EASY!)

Steps:

• Preheat the oven to 450 degrees F (232 degrees C).
• Repeat steps 2 and 3 with all three artichokes.

OVEN ROASTED ARTICHOKES WITH HOMEMADE GARLIC DIP

Steps:

• Wash the artichokes.
• Cut the stem off, leaving about 0.4 inch/1 cm. Cut the top off and cut in half - lengthwise. Squeeze over some lemon juice. This will prevent the cut artichokes from turning brown while you are prepping the rest of them (You don't have to do it. They will come brown out the oven anyway).
• Place the artichoke halves on a baking tray lined with baking paper. Now drizzle with olive oil, season with salt and pepper and squeeze some more lemon juice over (do this on both sides).
• Turn all of them the cut side down and place in a preheated oven. Bake at 400°F/200°C for 30 minutes or until leaves come out easily when pulled. If you grab a leaf and it doesn't come out easily, bake them for a bit longer.

HOT ROASTED RED PEPPER AND ARTICHOKE DIP

Steps:

• Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
• Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
• Pour mixture into a slow cooker.
• Sprinkled the remaining mozzarella on top.
• Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.

ROASTED BROCCOLI ARTICHOKE DIP

Steps:

• Preheat oven to 400. Mince one of the garlic cloves.
• In a roasting pan, toss the broccoli florets with the olive oil and minced garlic. Add salt and pepper to taste.
• Place the broccoli in the oven, and roast for about 20 minutes, until the broccoli has begun to brown and softened a bit. Remove from oven when done and set aside to cool.
• Set up a food processor with a chopping blade. Add the broccoli, scallion and artichokes to the food processor. Whir to chop the vegetables.
• Add the cream cheese and sour cream to the food processor, and puree until the cream cheese has combined with the other ingredients. Add an additional tablespoon olive oil if needed to get an even consistency.
• Remove food processor cover, stir in any vegetables stuck to the side of the processor. Add the tarragon, parsley, cumin, paprika, parmesan cheese, lemon juice, salt and pepper to taste. Puree to incorporate these additional ingredients.
• Scoop the dip out of the food processor and place in a serving bowl. Serve with pita chips or raw vegetables.

BEST GRILLED ARTICHOKE RECIPE

Steps:

• Prepare the grill for direct and high heat.
• Cut the artichokes into halves and brush with oil. Sprinkle all over with salt.
• Place the seasoned artichoke halves on the grill, cut-side-down.
• Cover and grill for 5-10 minutes until they're cooked through.
• Transfer to a serving plate, and sprinkle the cut side with lemon juice. Serve with your favorite dip and enjoy!

ROASTED ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Combine the Parmesan, cream cheese, mayonnaise, sour cream, lemon juice, lemon zest, artichokes, garlic and chiles in a large mixing bowl. Mix completely and spread evenly in a shallow 1-quart baking dish. Top with the shredded Cheddar.
• Bake until bubbling and the top starts to brown in spots, 25 to 30 minutes. Serve warm with sliced baguette.