ARTICHOKE BREAD
French bread coated with a creamy artichoke spread and baked until bubbling and hot is a quick and easy appetizer everyone will enjoy.
Provided by cmccreight
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine artichoke hearts, Parmesan cheese, mayonnaise, and garlic together in a bowl.
- Spread artichoke topping evenly over the French bread halves. Place coated bread on a baking sheet.
- Bake in preheated oven until topping is hot and bubbling, about 20 minutes.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 18.3 g, Cholesterol 9.6 mg, Fat 12.9 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 2.6 g, Sodium 430.1 mg, Sugar 0.9 g
KILLER ARTICHOKE BREAD
This Killer Artichoke Bread is artichoke dip in bread form. I think this Killer Artichoke Bread appetizer bread solidifies that I am in fact a carbaholic.
Provided by Christy Denney
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Preheat your oven to BROIL.
- Melt the butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts, Mozzarella cheese, Cheddar cheese, Parmesan cheese and sour cream to the skillet and stir to blend. When completely combined remove from the heat.
- Slice the bread lengthwise. Spoon the artichoke mixture evenly onto the bread. Broil for about 4-7 minutes or until cheese has melted an bread is hot. Do not walk away. Watch the bread closely or it could burn.
LEEK AND ARTICHOKE BREAD PUDDING
Provided by Ina Garten
Time 2h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Place the bread cubes on a sheet pan and bake for 15 minutes, tossing once, until lightly browned. Place the pancetta in one layer on another sheet pan and bake in the same oven for 15 to 20 minutes, until lightly browned. Place the pancetta on a plate lined with paper towels and set aside.
- Soak the leeks in water until they're clean, and spin them dry in a salad spinner. Heat the butter in an 11-inch pot over medium heat; add the leeks and cook for 10 minutes, stirring occasionally. Add the wine, 1 teaspoon salt and 1 teaspoon pepper and cook for 5 minutes, until the wine almost evaporates and the leeks are tender. Off the heat, mix in the artichokes, toasted bread cubes, chives and tarragon.
- Whisk the eggs, cream, chicken stock, nutmeg and 1 teaspoon salt together in a large bowl. Spoon half of the bread mixture into a 9-by-13-by-2-inch baking dish. Sprinkle with half the Emmentaler and add the remaining bread mixture. Pour on the cream mixture, sprinkle with the remaining Emmentaler and press lightly to help the bread absorb the liquid. Dice or crumble the pancetta, scatter on top and sprinkle with pepper. Set aside at room temperature for 30 minutes to allow the bread to absorb the cream mixture. Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden. Serve hot.
- Find these recipes and more in Ina's new book, Make It Ahead: A Barefoot Contessa Cookbook ($35, Clarkson Potter).
ARTICHOKE-SPINACH DIP BREAD
Provided by Food Network
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Combine the artichoke hearts in a bowl with the mayonnaise, spinach, Parmesan, yogurt, garlic powder and lemon zest and juice. Taste the mixture and season if necessary.
- Cut vertical lines in the boule 1 inch apart, cutting halfway deep. Turn the bread 90 degrees so that the lines are horizontal, and repeat the previous step so you end up with 1-inch cubes still attached. Spread the cubes slightly apart and evenly spoon the artichoke-spinach mixture into the crevices. Put the boule on a baking sheet and top with the Gruyere.
- Bake until the cheese is bubbling, 10 to 15 minutes. Pull off the cubes and enjoy.
ARTICHOKE-CHEESE FRENCH BREAD
You'll love this amazing French bread appetizer. The creamy artichoke mixture is heaped on top of lightly toasted bread and then sprinkled with cheddar. -Becky Grondahl, Foothill Ranch, California
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Cut bread in half lengthwise; carefully hollow out top and bottom of loaf, leaving 1/2-in. shells. Cube removed bread; set aside., In a large bowl, combine the artichokes, pepper Jack cheese, sour cream, green chilies, garlic and 1 cup cheddar cheese. Add bread cubes and toss to coat. Spoon filling into bread shells; sprinkle with remaining cheddar cheese., Place on an ungreased baking sheet. Cover with foil. Bake at 350° for 15 minutes. Remove foil; bake 10-15 minutes longer or until heated through. Slice and serve warm.
Nutrition Facts : Calories 337 calories, Fat 22g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 617mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
ARTICHOKE BREAD
A creamy rich artichoke spread tops these warm crusty bites that folks just love. You won't find a much quicker and more delicious appetizer or last-minute side. - Sherry Campbell, St. Amant, Louisiana.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 1 loaf (12 slices).
Number Of Ingredients 7
Steps:
- Bake loaf according to package directions; cool. Cut bread in half lengthwise; place on an ungreased baking sheet., In a small bowl, combine the artichokes, bread crumbs, Parmesan cheese, mayonnaise and garlic; spread evenly over cut sides of bread. Sprinkle with mozzarella cheese., Bake at 350° for 15-20 minutes or until cheese is melted. Serve warm.
Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 456mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
EASY CHEESY ARTICHOKE BREAD
I got this off a Hellmann's coupon, I think. It is super duper easy & extremely good. I made this for the first time last week for friends,and they raved & raved. It's like artichoke dip already on the bread! I liked it a bit broiled on top.
Provided by newspapergal
Categories Breads
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Mix mayo, garlic, cheese and chopped artichoke hearts well.
- Spread on bread-- it makes enough to spread each side of the bread.
- Bake at 375* for 20 minutes.
- Slice& serve hot.
Nutrition Facts : Calories 378.2, Fat 18.7, SaturatedFat 6.1, Cholesterol 29.6, Sodium 936.5, Carbohydrate 37.6, Fiber 1.7, Sugar 2.2, Protein 14.9
ARTICHOKE BREAD
This is just a wonderfully tasty way to start off any good meal. But if your like my family and can't get enough of artichokes this becomes the weekend snack
Provided by Just Cher
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 350°F.
- Melt butter in a skillet over medium heat.
- Add garlic and sesame seeds.
- Sauté until lightly browned.
- Remove from heat and stir in artichoke, Monterey jack, parmesan and sour cream.
- Cut bread in half lengthwise.
- Scoop out center of each piece, leaving a 1 inch shell.
- Add approximately 1/2 of the removed bread pieces to the artichoke mixture.
- Stir to blend.
- Spoon artichoke mixture into french bread shells and sprinkle with cheddar cheese.
- Place on baking sheet and cover with foil.
- Bake for 25 minutes.
- Remove foil and bake 5 minutes more.
- Cool slightly and cut into slices.
Nutrition Facts : Calories 428.6, Fat 16.3, SaturatedFat 9.3, Cholesterol 40.8, Sodium 714, Carbohydrate 53.4, Fiber 5, Sugar 3.3, Protein 18.2
ARTICHOKE SPREAD
A yummy hot artichoke spread that's perfect for company! Smooth and cheesy wins the race to your happy tummy. Serve it with bread, crackers or veggies.
Provided by SARAHSUE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
- Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 2.4 g, Cholesterol 15.7 mg, Fat 8.1 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 216.6 mg, Sugar 0.1 g
ARTICHOKE BRAIDED BREAD
This homemade bread along with French bread from our local supermarket (baked fresh daily) is a favourite everywhere it goes. I have opted to change the recipe and used a bread machine, this can be made with a mixer the traditional way, the bread machine just saves time and work for the mixing, rising process. This is an Emeril Lagasse classic !!
Provided by Luvfood
Categories Breads
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Finely chop artichoke hearts.
- Add garlic, 1/4 tsp salt, pepper, olive oil& mix; set aside.
- Add artichoke mix, rest of salt and flour to bread machine and mix until it has gone through the rising process, do not bake in bread machine.
- Once dough is ready, remove from bread machine onto a floured cutting board or wherever you want to work with the dough.
- Split dough into four sections.
- Roll two balls into two narrow log shapes, at one end pinch together and braid.
- Complete the same step with other two logs.
- Tuck the pinched ends under the braided bread.
- Place the braids on baking sheet/s, with a brush, brush the beaten egg evenly over breads and bake in a 350 oven until lightly brown, about 30 mins.
Nutrition Facts : Calories 126.2, Fat 2.6, SaturatedFat 0.4, Cholesterol 13.2, Sodium 187.2, Carbohydrate 21.9, Fiber 0.8, Sugar 0.9, Protein 3.4
ARTICHOKE GARLIC BREAD
Make and share this Artichoke Garlic Bread recipe from Food.com.
Provided by Donnilyn
Categories Breads
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Place cut French bread on baking sheet and put in preheated oven for about 10 minutes to toast the bread. While the bread is toasting combine the remaining ingredients and mix well. When the bread is done remove from oven and carefully spread mixture on top of each piece evenly. Return to oven and bake for 10-15 minutes or until bubbly.
Nutrition Facts : Calories 169.2, Fat 3, SaturatedFat 1.1, Cholesterol 3.3, Sodium 495.4, Carbohydrate 29.1, Fiber 3.7, Sugar 0.6, Protein 7.1
SPINACH AND ARTICHOKE GARLIC BREAD RECIPE BY TASTY
This quick and easy garlic bread gets a spinach and artichoke upgrade in under 30 minutes. We predict it will be a dinner series regular!
Provided by Betsy Carter
Categories Appetizers
Time 22m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix together the cream cheese, sour cream, 1 cup mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper. Fold in the spinach and artichoke hearts.
- Set the French bread on the prepared baking sheet, cut side up. Spread the spinach artichoke mixture over both halves of the bread. Top with the remaining 2 cups of mozzarella.
- Bake the garlic bread for 8-10 minutes, until the cheese is melted. Turn the broiler to high and broil for 1-2 minutes, until golden and bubbling.
- Let the garlic bread cool for about 5 minutes, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 619 calories, Carbohydrate 35 grams, Fat 42 grams, Fiber 3 grams, Protein 26 grams, Sugar 6 grams
EASY ARTICHOKE CHEESEBREAD
This cheesy bread comes from Jennifer Andrzejewski in Grizzly Flats, California. Serve it as an appetizer with dinner, or on its own as a tasty snack.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Halve baguette lengthwise; scoop out center with your fingers, and tear into small pieces. Set bread shells aside.
- Melt butter in a medium skillet over medium-low heat. Add bread pieces and garlic; cook until bread is golden brown, stirring occasionally, about 5 minutes. Cool slightly.
- In a large bowl, combine browned bread, sour cream, cheddar, Monterey Jack, artichoke hearts, and lemon juice. Season with salt and pepper; stir together.
- Spoon mixture into reserved bread shells; sprinkle with Parmesan. Bake until browned on top, 20 to 25minutes. Cool 5 minutes before cutting into serving pieces. Garnish with parsley, if desired.
SPINACH ARTICHOKE PULL-APART BREAD-BOWL RECIPE BY TASTY
Here's what you need: olive oil, garlic, red pepper flakes, frozen chopped spinach, artichoke heart, cream cheese, sour cream, shredded mozzarella cheese, grated parmesan cheese, salt, black pepper, sourdough bread boule
Provided by Kiano Moju
Categories Appetizers
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a saucepan set over medium heat, add 1 tablespoon of olive oil, garlic and red pepper flakes, stirring until fragrant, about 30 seconds.
- Stir in the spinach and artichokes.
- Mix in the cream cheese, sour cream, ½ of the mozzarella and Parmesan. Stir until combined and cheese has melted.
- Season with salt and pepper. Remove from heat and set aside.
- Preheat oven to 375°F (190°C).
- Remove the top of the sourdough boule. Cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the boule.
- Cut the scooped out bread into cubes, and place on a baking sheet lined with parchment paper.
- Vertically slice into the edges of the bread bowl, cutting all the way through the bottom, leaving 1 inch (2 cm) of space between each. Place onto a baking sheet next to the cubed bread.
- Spoon the spinach artichoke mixture into the sliced and hollowed bread bowl. Sprinkle the remaining mozzarella along the edges of the top of the filled bread bowl.
- Drizzle the cubed bread pieces with the remaining tablespoon of of olive oil. Place the sliced top back onto the bowl.
- Bake for 15-20 minutes.
- Enjoy!
Nutrition Facts : Calories 577 calories, Carbohydrate 39 grams, Fat 38 grams, Fiber 4 grams, Protein 22 grams, Sugar 5 grams
ARTICHOKE SPREAD WITH GARLIC BREAD
I've tried several different artichoke dip recipes, but this one is the absolute best! I serve it at nearly every family gathering and there are never any leftovers. This is probably my most-requested recipe. -Heidi Iacovetto, Phippsburg, Colorado
Provided by Taste of Home
Categories Appetizers
Time 2h10m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Combine the first 5 ingredients in a bowl; transfer to a 1-1/2-qt. slow cooker. Cook, covered, on low, until cheese is melted, 2-3 hours. Meanwhile, prepare garlic bread according to package directions. Slice and serve with hot dip.
Nutrition Facts : Calories 222 calories, Fat 15g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 395mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
ARTICHOKE GARLIC BREAD
A twist on garlic bread! You can use 2 small baguettes instead of the larger one. Do not use the marinated artichoke hearts.
Provided by Lvs2Cook
Categories Breads
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cut the baguettes in half lengthwise.
- Tear out the soft part of each half to form a shell, reserving the torn bread.
- Saute the garlic and sesame seeds in butter in a skillet for 2 minutes or until tender ~ do not brown.
- Add the torn bread to the garlic and saute until bread turns brown.
- Remove from heat.
- Add sour cream, Monterey Jack, Parmesan, parsley, lemon pepper and artichoke hearts and mix well.
- Arrange bread shells on a baking sheet.
- Fill with the artichoke mixture and sprinkle each half with Cheddar.
- Bake at 350º for 30 minutes; cool slightly.
- Cut into slices and serve.
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