ARTICHOKE BITES I
I love this appetizer either hot or cold. If you love artichokes and cheese, you should enjoy this recipe.
Provided by PEG13
Categories Appetizers and Snacks Tapas
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan.
- Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes.
- In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix.
- Grease a 9 inch square baking pan and pour in the contents of the bowl.
- Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 4.6 g, Cholesterol 86.1 mg, Fat 14.1 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 6.3 g, Sodium 337.2 mg, Sugar 0.6 g
ARTICHOKE DIP BITES
These hot and bubbly, creamy, cheesy Artichoke Dip Bites cocooned in soft puff pastry are the best way to eat your favorite dip and sooo crazy delicious everyone will beg you for the recipe! These Bites boast three types of cheese - cream cheese, mozzarella and Parmesan, both mayonnaise and sour cream, green chiles for a tang and hand picked seasonings for maximum flavor. They are destined to become one of your favorite appetizers of all time and you don't even have to turn on the stove!
Provided by Jen
Time 45m
Number Of Ingredients 14
Steps:
- Mix together all of the Artichoke Dip ingredients in a medium bowl, using only 1/2 cup mozzarella. Set aside.
- Preheat oven to 400 degrees F. Lightly spray two 24-count mini muffin pans with nonstick cooking spray. Set aside.
- Unfold thawed pastries onto a lightly floured surface. Cut each pastry sheet into 36 squares for a total of 72 squares using your pizza cutter. To cut each sheet into 36 squares, cut each sheet in thirds along fold lines, then each third in half. Finally, cut six even rows.
- Add two dough squares perpendicular to each other in 36 muffin cups as illustrated in above photo, pressing down in the center to create an indent for filling. (Note, they will only fill half of the second muffin pan).
- Fill each dough cup with 1 tablespoon Artichoke Dip. Top dough cups evenly with remaining 1/2 cup mozzarella cheese.
- Bake at 400 for 15 minutes, or until cheese is melted and turning golden. Wait 5 minutes before removing from muffin tin. Garnish with parsley and bacon if desired.
ARTICHOKE BITES II
Warm and flavorful, these cheesy quiche-like appetizers are a popular favorite.
Provided by Linda
Categories Appetizers and Snacks Tapas
Time 35m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 1 3/4 inch muffin pans.
- Place reserved liquid from marinated artichoke hearts in a medium saucepan. Over medium heat, slowly cook and stir onion and garlic until tender.
- In a blender or food processor, mix artichoke hearts, eggs, Cheddar cheese, Swiss cheese, Parmesan cheese, parsley, black pepper, Italian-style seasoning, hot pepper sauce and Worcestershire sauce. Blend until smooth. Stir in the onions, garlic and dry bread crumbs.
- Fill the muffin pans approximately 3/4 inch full with the mixture. Bake in the preheated oven 12 to 15 minutes, until firm and lightly browned. Serve warm.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 4.1 g, Cholesterol 112.1 mg, Fat 9.2 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 4.6 g, Sodium 243.9 mg, Sugar 0.8 g
FETA ARTICHOKE BITES
You can prepare the flavorful topping for this appetizer ahead of time. Then spread onto slices of bread and broil for a fast, festive snack.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 12 servings.
Number Of Ingredients 6
Steps:
- Drain artichokes, reserving 2 tablespoons marinade. Chop artichokes and place in a large bowl. Stir in the tomatoes, cheeses, onions and reserved marinade. Cover and refrigerate for 1 hour. , Cut baguette into 1/2-in. slices. Spread with artichoke mixture. Place on an ungreased baking sheet. Broil 4-6 in. from the heat for 4-5 minutes or until edges of bread are browned. Serve immediately.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 252mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CALIFORNIA ARTICHOKE BITES
This is another recipe from my friend who used to be a chef in Monterey, CA. We all loved artichokes and these were so good!
Provided by Kathie Carr
Categories Other Appetizers
Time 30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325 degrees. Drain the marinade from one jar of artichokes into a sauté pan and reserve the marinade from the other jar. Add the onion, garlic, and oregano to the sauté pan and sauté until softened but not browned, about 5 minutes. If all of the liquid has evaporated, add 2 tablespoons of the reserved marinade. (The remaining marinade may be discarded.) Remove the sauté pan from the heat, and let cool slightly. Chop the artichokes.
- 2. In a large bowl, combine the artichokes, eggs, bread crumbs, Green Tabasco, salt, and pepper. Add the 2 cups cheddar, parsley, and cooled onion-garlic mixture. Mix thoroughly but gently. Coat an 18-cup, shallow, mini muffin pan with vegetable oil spray and divide the artichoke mixture evenly between the cups. Top the artichoke mixture with the remaining ½ cup cheese.
- 3. Bake at 325 degrees for about 18 minutes for the muffin pan. The mini-frittatas should be puffed and golden. If needed, broil for a minute or two to lightly brown the cheese topping. To serve, simply remove from the muffin cups, and arrange on a platter. Can be served warm or at room temperature.
SPINACH & ARTICHOKE BITES
No crackers, no bread cubes, no double dipping! Delicious spinach and artichoke "dip" served in pastry tart shells for an easy, warm, make-ahead appetizer. Can substitute all ingredients with lite/lower fat alternatives.
Provided by Something to Chu On
Categories Spinach
Time 2h
Yield 18 mini tarts, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Mix all ingredients except tart shells (do not prepare the soup, use as dry mix).
- Refrigerate for at least 60 minutes to allow the dehydrated veggies in the soup base to soften.
- Meantime, thaw mini tart shells for 5-10mins and separate. Place on baking sheet.
- Fill tart shells and bake for 20-30 minutes until bubbling.
- Serve warm or cool.
Nutrition Facts : Calories 245.5, Fat 18.9, SaturatedFat 10.4, Cholesterol 46.6, Sodium 710.7, Carbohydrate 11.9, Fiber 3.1, Sugar 1.5, Protein 9.4
ARTICHOKE DIP BITES
Love artichoke dip? This recipe gives you the dip and dippers together in one appetizer. My friends can't get enough of the yummy baked bread cups and creamy filling. -Nikkole Vanyo, West Fargo, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine the first six ingredients; set aside., Shape dough into twenty-four 1-in. balls. With floured fingers, press onto the bottoms and 1/2 in. up the sides of greased muffin cups., Fill cups with tablespoonfuls of artichoke mixture; sprinkle with mozzarella cheese. Bake until golden brown, 18-22 minutes. Garnish with sliced green onions. Serve warm.
Nutrition Facts : Calories 122 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 224mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
ARTICHOKE AND PARMESAN BAGEL BITES
Make and share this Artichoke and Parmesan Bagel Bites recipe from Food.com.
Provided by Janeydoe
Categories < 15 Mins
Time 15m
Yield 24-30 serving(s)
Number Of Ingredients 5
Steps:
- Drain artichoke bottoms and chop and also chop up the green onions. Mix all ingedients until well combined. Spread on mini bagels and broil until brown and bubbly. 5-7 minutes.
- *I guessed on the size can of artichokes, I think they only come in one size though.
Nutrition Facts : Calories 62.4, Fat 4.5, SaturatedFat 1.2, Cholesterol 6.2, Sodium 145.2, Carbohydrate 3.9, Fiber 0.7, Sugar 0.7, Protein 2.1
ARTICHOKE BITES
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin.
- Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley.
- Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture.
- Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm.
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