Artichoke Dip Food

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SIMPLE ARTICHOKE DIP



Simple Artichoke Dip image

Serve with sliced baguettes or pita chips.

Provided by Dawn

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 25m

Yield 7

Number Of Ingredients 3

1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 5.1 g, Cholesterol 22 mg, Fat 28.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 561.4 mg, Sugar 0.4 g

THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

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.

ARTICHOKE DIP



Artichoke Dip image

Crackers make great dippers for this artichoke dip recipe. Chips and breadsticks work well, too. It's become the traditional introduction to our family's Christmas Eve dinner. -Mrs. William Garner, Austin, Texas

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 cups.

Number Of Ingredients 7

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup mayonnaise
1/3 to 1/2 cup grated Parmesan cheese
1 garlic clove, minced
Dash hot pepper sauce
Paprika, optional
Assorted crackers

Steps:

  • In a large bowl, combine the artichokes, mayonnaise, Parmesan, garlic and pepper sauce. Transfer to a greased 1-qt. baking dish. Sprinkle with paprika if desired. , Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Serve warm with crackers.

Nutrition Facts : Calories 117 calories, Fat 12g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 168mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

BAKED ARTICHOKE DIP



Baked Artichoke Dip image

The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.

Categories     Vegetable     Bake     Winter     Bon Appétit

Yield Makes about 1 1/3 cups

Number Of Ingredients 10

5 tablespoons (packed) grated Romano cheese (about 1 ounce)
3 tablespoons light mayonnaise
3 tablespoons light sour cream
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/4 teaspoon onion salt
1/8 teaspoon garlic powder
1 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika
French-bread baguette slices, toasted

Steps:

  • Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 1 1/2-cup ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.)
  • Preheat oven to 375°F. Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
  • Preheat broiler. Sprinkle dip with remaining 1 tablespoon grated Romano cheese and paprika. Broil until cheese melts, about 2 minutes. Serve warm with toasted baguette slices.

ARTICHOKE DIP



Artichoke Dip image

Nothing pleases party guests like a hot artichoke dip. We upgraded our recipe by adding extra veggies and subtracting the extra fat so you can scoop up this indulgence guilt-free.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 7

2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
1/2 cup light mayonnaise
1/4 cup plus 1 tablespoon grated Parmesan cheese
1 tablespoon fresh lemon juice
1 garlic clove, coarsely chopped
1 scallion, minced, plus more for garnish
Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving

Steps:

  • Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth.
  • Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
  • Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

Nutrition Facts : Calories 95 g, Fat 6 g, Fiber 3 g, Protein 4 g

ARTICHOKE DIP



Artichoke Dip image

At a previous job whenever the party sign up list got to me I was already filled in to bring this every time! It can be easily halved, but I recommend using only full fat ingredients, it does NOT turn out well with light or nonfat products.

Provided by Michelle S.

Categories     < 60 Mins

Time 45m

Yield 1 serving dish

Number Of Ingredients 8

2 cans water packed artichoke hearts, drained
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 cup parmesan cheese (I use Krafts cannister)
garlic powder (I like plenty)
parsley flakes
cayenne pepper
baguette or buttery cracker, as dippers

Steps:

  • Preheat oven to 350 degrees.
  • Coarsely chop artichokes, set aside.
  • Take cream cheese, mayonnaise, Parmesan.
  • Beat until fluffy.
  • Add seasonings and artichokes.
  • Blend well by hand.
  • Place dip into a casserole (I use a fluted quiche dish) and bake for 25-30 minutes, or until bubbly and lightly golden brown.
  • Slice bagette, place out crackers, and watch them chow down.

HOT ARTICHOKE DIP



Hot Artichoke Dip image

Make and share this Hot Artichoke Dip recipe from Food.com.

Provided by Donna Schueller

Categories     < 60 Mins

Time 45m

Yield 1 bowl, 12 serving(s)

Number Of Ingredients 6

15 ounces artichoke hearts, canned not marinated
8 ounces cream cheese
1/2 cup mayonnaise
4 ounces mozzarella cheese, shredded
1 cup parmesan cheese, grated
1/8 teaspoon garlic powder

Steps:

  • Drain artichoke.
  • Place in mixing bowl, mash, add cream cheese, mayo, mozzarella and Parmesan cheese and garlic powder.
  • Blend well, turn into shallow baking dish.
  • Bake 15 minutes@ 350 or until bubbly.
  • Serve with Bagel Chips (garlic is very good).

Nutrition Facts : Calories 148, Fat 11.1, SaturatedFat 6.4, Cholesterol 35.6, Sodium 268.8, Carbohydrate 5.6, Fiber 3, Sugar 1.1, Protein 7.5

HOT ARTICHOKE DIP



Hot Artichoke Dip image

Serve Hot Artichoke Dip at your party, but be warned: it goes fast! You can refrigerate this Hot Artichoke Dip in an airtight container for up to 3 days.

Provided by My Food and Family

Categories     Dips & Spreads

Time 35m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 4

1 can (14 oz.) artichoke hearts, drained, chopped
1 cup KRAFT Real Mayo Mayonnaise or MIRACLE WHIP Dressing
1 cup KRAFT Grated Parmesan Cheese
1 clove garlic, minced

Steps:

  • Heat oven to 350°F.
  • Mix ingredients until blended.
  • Spread onto bottom of 9-inch pie plate.
  • Bake 20 to 25 min. or until lightly browned.

Nutrition Facts : Calories 150, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 4 g

ARTICHOKE DIP



Artichoke Dip image

This entire dip is prepped and heated in the Rockcrok® Everyday Pan and Slow Cooker Stand-no other appliances needed!

Yield 32 servings

Number Of Ingredients 11

8 oz. (250 g) reduced-fat cream cheese (Neufchatêl), softened
2 garlic cloves
½ cup (125 mL) light mayonnaise
1 small lemon
1 oz. (30 g) fresh Parmesan cheese, divided
4 oz. (125 g) part-skim mozzarella cheese (1 cup/250 mL grated)
2 cans (14 oz. or 398 mL each) artichoke hearts in water, drained
1 jar (7 oz./198 g) sweet roasted red peppers, drained and patted dry
½ cup (125 mL) pitted ripe olives
2 tbsp (30 mL) fresh parsley leaves
Optional: fresh parsley, pita chips, tortilla chips, toasted bread slices, fresh veggies

Steps:

  • Place the softened cream cheese in the Rockcrok® Everyday Pan. Cover and place it in the Rockcrok® Slow Cooker Stand and cook on HIGH.Press the garlic into the pan with the Garlic Press. Add the mayonnaise and stir to combine.Zest the lemon with the Microplane® Zester and grate the Parmesan cheese with the zester. Add the lemon zest and half the Parmesan cheese to the pan.Grate the mozzarella with the Microplane® Adjustable Coarse Grater. Finely chop the artichokes in the Manual Food Processor in two batches. Add the cheese and artichokes to the pan and mix well. Heat the dip on high for 10-15 minutes, or until the sides start to bubble and the dip is warm.Meanwhile, chop the red peppers in the Manual Food Processor and set aside. Slice the olives with the Quick Slice.Once the dip is warm, top with the chopped peppers, olives, and remaining Parmesan cheese. If desired, preheat broiler, place the pan 2-4" (5-10 cm) from heat source, and broil for 1-3 minutes, or until the cheese is lightly browned. Use the Herb Mill to grate parsley over the top. Return the pan to the Slow Cooker Stand and set to WARM to serve.

Nutrition Facts : U.S. nutrients per serving (2 tbsp/30 mL dip) Calories 60, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 4 g, Fiber 1 g, Sugars 1 g, Protein 3 g

ARTICHOKE DIP WITH FONTINA



Artichoke Dip with Fontina image

Everyone loves this warm, cheesy dip, especially when it's served with crunchy pita chips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, diced small
3 garlic cloves, finely chopped
3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped
1/3 cup dry white wine
4 ounces Neufchatel cream cheese, room temperature
2 1/4 cups cubed Fontina cheese (about 3/4 pound)
1/4 cup chopped fresh parsley
8 pitas, each cut into 6 wedges

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes.
  • Remove skillet from heat and stir in cream cheese until blended. Fold in 1 1/4 cups Fontina and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup additional Fontina. Bake until golden and bubbling, 30 minutes.
  • Meanwhile, in a large bowl, toss pitas with 1 tablespoon oil; spread on a rimmed baking sheet. Bake until golden and crisp, 15 to 20 minutes. Serve warm dip with pita chips.

Nutrition Facts : Calories 484 g, Fat 21 g, Fiber 6 g, Protein 23 g

ARTICHOKE CHEESE DIP



Artichoke Cheese Dip image

Artichoke Cheese Dip takes five minutes of prep and full of artichokes, Parmesan and cream cheese that is baked in a bread bowl for the perfect appetizer!

Provided by Sabrina Snyder

Categories     Appetizer

Time 30m

Number Of Ingredients 7

1/2 cup sour cream
1/2 cup mayonnaise
8 ounces softened cream cheese
1 1/2 cups grated parmesan cheese (, divided)
1 clove garlic (, minced)
8 ounces artichoke hearts (, chopped*)
Sourdough Boule for the bowl

Steps:

  • Mix sour cream, mayonnaise, cream cheese, 1 1/4 cups Parmesan cheese, garlic and artichokes in a bowl.
  • Preheat oven to 350 degrees.
  • Slice the top 1 inch off your bread bowl and scoop out the interior until you leave about 3/4 of an inch of bread all around the bowl.
  • Add the dip to your bread bowl and top with the remaining parmesan cheese.
  • Place on a baking tray and bake at 350 F degrees for 25-30 minutes or until the top is golden brown and bubbly.
  • Serve with additional toasted bread or veggies or tortilla chips.

Nutrition Facts : Calories 221 kcal, Carbohydrate 2 g, Protein 6 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 390 mg, Sugar 1 g, ServingSize 1 serving

ARTICHOKE DIP



Artichoke Dip image

Made with a handful of simple ingredients and takes less than 10 minutes from start to finish! This cold dip will be the hit of any get-together with it's marinated artichoke hearts, Parmesan cheese, roasted garlic, olive oil, and red pepper flakes.

Provided by Karrie | Tasty Ever After

Categories     Appetizer

Time 10m

Number Of Ingredients 7

1 cup marinated artichoke hearts, (finely chopped)
1/2 cup parmesan cheese, (fresh and finely grated)
2 large cloves roasted garlic (roasting instructions below), (mashed )
1/4 cup fresh parsley, (minced)
1/4-1/3 cup olive oil, (good quailty)
1/4-1/2 teaspoon red pepper flakes
salt to taste

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.

Nutrition Facts : Calories 230 kcal, Carbohydrate 3 g, Protein 5 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 386 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

10 ARTICHOKE DIPPING SAUCES



10 Artichoke Dipping Sauces image

No dry artichokes here! Here are 10 simple and easy dipping sauce ideas.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 5

1/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon agave nectar or honey
2 teaspoons lemon juice
Scroll up back up for the other 9 recipes!

Steps:

  • Mix together in a small bowl and serve.

HOT SPINACH AND ARTICHOKE DIP



Hot Spinach and Artichoke Dip image

Entertain with Alton Brown's Hot Spinach and Artichoke Dip, a classic recipe with a touch of heat, from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 15m

Yield 1 batch

Number Of Ingredients 9

1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Steps:

  • Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

HOT ARTICHOKE DIP



Hot Artichoke Dip image

The easiest dip in the world Store cupboard ingredients 10 minutes to make 15 minutes to cook and serve Serve hot and bubbling Guests love it!

Provided by cinders-54

Time 25m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Mix all ingredients
  • pour into ovenproof dish to bake
  • 15 minutes in a hot oven
  • Serve with Pumpernickel bread, tortilla chips you can even serve it with hot chips!
  • Add chopped Chillis and Tabasco to give it a kick

BAKED ARTICHOKE DIP



Baked Artichoke Dip image

This simple artichoke dip hits all the crowd-pleasing notes of the classic version, but cuts way back on the mayo-bomb aspect. And guess what? No-one can tell the difference. I still use a bit of mayo, but incorporate some silken tofu and greek yogurt.

Provided by Heidi Swanson

Categories     Appetizer

Time 55m

Number Of Ingredients 9

2 (14-ounce) cans or jars of water-packed artichokes, well drained
4 ounces silken tofu
3 large cloves garlic
1/2 cup parmesan, pecorino or gruyere cheese, freshly grated
1/3 cup plain (or Greek) yogurt
1/3 cup mayonnaise
1/4 teaspoon fine grain sea salt, or to taste
1/4 teaspoon cayenne pepper
more grated cheese to sprinkle on top

Steps:

  • Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic.
  • Add the grated cheese, yogurt, mayonnaise, salt, and cayenne to the blended mixture and stir by hand until well combined.
  • Pour the mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more grated cheese. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes. If you aren't getting good browning, use your broiler for the last few minutes but keep an eye on things to prevent burning.

Nutrition Facts : Calories 296 kcal, Carbohydrate 47 g, Protein 18 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 7 mg, Fiber 23 g, ServingSize 1 serving

BAKED PARMESAN ARTICHOKE DIP



Baked Parmesan Artichoke Dip image

With only 4 ingredients, this simple Baked Artichoke Dip is a fast, easy party appetizer recipe. The dip is loaded with artichokes and parmesan cheese and baked until golden and bubbly for a dip that is always the hit of the party!

Provided by Melissa Riker

Categories     Appetizer

Time 45m

Yield 8

Number Of Ingredients 4

1 cup mayonnaise
1 cup parmesan cheese, shredded
1 tbsp minced garlic
14 oz can artichoke hearts (in brine, not oil), drained and finely chopped

Steps:

  • Preheat oven to 350 degrees.
  • Mix all ingredients in an oven safe baking dish and bake for 40 minutes or until golden and bubbly.

Nutrition Facts : Calories 238 calories, Sugar 0.4 g, Sodium 353.4 mg, Fat 23.4 g, SaturatedFat 5 g, TransFat 0.1 g, Carbohydrate 2.6 g, Fiber 0.9 g, Protein 4.6 g, Cholesterol 18.8 mg

BAKED ARTICHOKE DIP



Baked artichoke dip image

Reader Margaret Cody shares her moreish party dish- the creamy vegetarian filling baked into a round loaf will go down a storm with guests

Provided by Good Food team

Categories     Starter

Time 1h25m

Number Of Ingredients 7

400g round cob loaf
2 x 390g tins artichoke hearts , drained
140g light mayonnaise
140g parmesan (or vegetarian alternative), grated
two pinches of garlic salt
small bunch chives , finely chopped
extra crusty bread chunks, crackers or crunchy tortillas, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Slice the top off and hollow out the loaf. Break the artichoke hearts into chunks, place in a bowl with the mayonnaise, Parmesan, garlic salt and a good grinding of black pepper, then mix well.
  • Fill the hollowed-out loaf with the artichoke mixture. Pop the lid back on, wrap the loaf in foil, then bake for 20 mins. Remove the foil and give the mixture a stir, then rewrap and return to the oven for a further 45-50 mins or until the filling is piping hot.
  • Remove from the oven, scatter over the chives and dive in.

Nutrition Facts : Calories 211 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.8 milligram of sodium

ARTICHOKES



Artichokes image

Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.

Provided by Shai

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 4

2 whole artichokes
2 tablespoons butter
2 cloves garlic, sliced
salt and pepper to taste

Steps:

  • Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
  • When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 113 mg, Sugar 0.5 g

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  • In a large bowl, mix the artichokes with the jalapeño, mayonnaise, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.
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From allrecipes.com


21 BETTER WAYS TO EAT SPINACH ARTICHOKE DIP, IF THAT'S ...
A classic spinach artichoke dip, hot and bubbling from the oven, is pretty hard to beat. Unless of course it's spinach artichoke grilled cheese. Or, better yet, spinach artichoke pizza. When presented with the beautiful combination of spinach and artichoke (and the loads of melted cheese) it's really hard to want to eat a sensible meal. Rather than resist that urge entirely, we …
From huffpost.com


ARTICHOKE DIP RECIPES | SPARKRECIPES
Artichoke Dip. Serve this delicious dip with low carb vegetables like green pepper strips, celery sticks, and cucumber slices.
From recipes.sparkpeople.com


ARTICHOKE DIP NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Artichoke Dip ( Freshdirect). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
From eatthismuch.com


DELICIOUS RECIPES: SPINACH & ARTICHOKE DIP
Thanks for watching Its Only Food w/Chef John Politte. In this video we are showing you how to make Spinach and Artichoke Dip. Below is the recipe. Enjoy! Ingredients • ¼ cup cream cheese • ¼ cup mayo • ¼ cup sour cream • ½ cup mozzarella cheese-divided • ¼ cup parmesan cheese • 1 Tablespoon minced fresh garlic • ¼ cup cooked spinach • ¼ cup …
From ca.news.yahoo.com


20 ARTICHOKE DINNER RECIPES TO TRY TONIGHT - TASTE OF HOME
Whether you can get 'em jarred, canned or fresh, artichoke hearts can make a tasty addition to your most spectacular dinners. Try our artichoke recipes tonight. 1 / 20. Artichoke & Lemon Pasta While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. …
From tasteofhome.com


HEALTHY SPINACH ARTICHOKE DIP - SIMPLY FRESH FOODIE
How long does this healthy spinach artichoke dip last? This dip is best eaten straight out of the oven! Serve it warm alongside some chips or crackers for a truly delightful dip experience. If you don’t finish it all at once (a rare occasion, in my experience), the dip will keep well in the fridge for up to 4 days. Ensure that the dip is kept ...
From simplyfreshfoodie.com


ARTICHOKE DIP RECIPES - MY FOOD AND FAMILY
Artichoke Dip Recipes. Let’s get to the heart of the matter! People at a party are always looking for the tasty artichoke dip recipes. My Food and Family offers all kinds of artichoke dip recipes, hot or cold, for a football party or an elegant New Year’s celebration. Chances are, if you’re making dip, you’re planning a soiree of some ...
From myfoodandfamily.com


RECIPE OF PERFECT ARTICHOKE DIP | BEST RECIPES
This easy Spinach and Artichoke Dip recipe from Delish.com is the perfect party food to serve your guests. Baked Spinach And Artichoke Dip Is EVERYTHING. To make basic artichoke dip, cooks combine artichoke hearts with mayonnaise, grated Parmesan cheese, and salt and pepper to taste. The goal is to use just enough mayonnaise to pull the dip.
From indiancooking.github.io


ARTICHOKE DIP RECIPES - TASTE OF HOME
Artichoke Dip Recipes. Take a bite (or two) of our classic artichoke dip recipes. Try a spinach artichoke, baked artichoke or cold artichoke dip (or maybe all of the above)! Add Filter.
From tasteofhome.com


SPINACH ARTICHOKE DIP CAN BE USED TO CELEBRATE TWO FOOD ...
Hot spinach and artichoke dip. Ingredients. 12 ounces chopped frozen spinach. 1 13.75 ounce can quartered artichoke hearts. 8 ounces cream cheese. 6 …
From aberdeennews.com


COLD ARTICHOKE PARMESAN DIP RECIPES
Easy Cheesy Low Carb Keto Spinach Artichoke Dip Recipe . 3 hours ago Heat the base of the keto artichoke dip. In a small saucepan or the microwave, melt the cream cheese, then stir in mayonnaise, sour cream, grated parmesan cheese, chopped artichoke hearts, minced garlic, pepper, and half of the mozzarella cheese. Remove the water from spinach.
From tfrecipes.com


THE BEST ARTICHOKE DIP RECIPES | BETTER HOMES & GARDENS
With ideas for both hot artichoke dip and cold artichoke dip recipes, there is inspiration for every occasion. Try an artichoke dip with sausage or chorizo in the mix or stick to the classic pairing of spinach with your artichoke dip recipe, they're all delicious. Start Slideshow. 1 of 11. Save Pin FB More. Tweet Email Send Text Message. Cheesy Skillet Artichoke Dip. …
From bhg.com


JOANNA GAINES SPINACH ARTICHOKE DIP RECIPES
2018-09-19 · Joanna Gaines Spinach Artichoke Dip Recipes tip www.tfrecipes.com. Thoroughly mix artichoke hearts, Alfredo sauce, spinach, Parmesan-Romano cheese, cream cheese, mozzarella cheese, garlic, and black pepper in a bowl; spread into an 8-inch square baking dish.Bake in preheated oven until cheeses are bubbling and melted, 25 to 30 minutes. From …
From tfrecipes.com


ARTICHOKE DIP RECIPES - FOOD NETWORK

From foodnetwork.com


10 BEST ARTICHOKE DIP RECIPES | YUMMLY
The Best Artichoke Dip Recipes on Yummly | Creamy Artichoke Dip, Hummus Artichoke Dip, Spinach And Artichoke Dip
From yummly.com


THE ULTIMATE DIP OF SPINACH ARTICHOKE RECIPES | FOODTALK
In general, spinach artichoke recipes dip should last about 4-5 days in the fridge. But it will get eaten well before then. I promise! Are You Suppose to Eat Spinach Artichoke Dip Hot or Cold? It can be eaten either hot or cold. That’s the beauty of a good spinach artichoke dip! This particular recipe is cooked hot and then consumed. But I’ve seen lots of other recipes …
From foodtalkdaily.com


10 BEST ARTICHOKE DIP RECIPES - YUMMLY
artichoke hearts, hellmann' or best food real mayonnais, swiss cheese and 2 more. Feta Artichoke Dip Stacy's Snacks. light mayonnaise, artichoke hearts, Parmesan cheese, feta cheese and 4 more. Spinach Artichoke Dip New York Style Snacks. monterey jack, red bell pepper, frozen spinach, Parmesan cheese and 3 more.
From yummly.com


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