Artichoke Heart Dip Food

ARTICHOKE DIP

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.

YUMMY ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the artichoke hearts, mayonnaise, 1 cup Parmesan, cream cheese and green chile peppers. Scoop the mixture into a pie pan or medium baking pan. Top with the remaining 1/2 cup of Parmesan.
• Bake for 25 minutes or until bubbly and slightly browned. Serve warm.

CHEESY ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix artichoke hearts, marinated artichoke hearts, green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese.
• Spread the mixture in a small baking dish. Bake in the preheated oven 30 minutes, until lightly browned and bubbly.

EASY CREAMY ARTICHOKE DIP

Steps:

• Blend artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and garlic in a blender until smooth; transfer to a serving bowl. Stir lemon juice, salt, and pepper into the dip.

ARTICHOKE DIP

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.

ARTICHOKE HEART DIP

Steps:

• Cut artichoke hearts into small pieces.
• Mix all ingredients together except paprika.
• Put into baking dish and sprinkle paprika on top for color.
• Bake at 350 degrees f for 20 minutes or until bubbly.
• Serve with crackers or baguette thins.

ARTICHOKE AND PALM HEART DIP

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, beat together the cream cheese and the mayonnaise until fluffy.
• Stir in the Parmesan cheese, garlic, parsley, and paprika, blending well.
• Coarsely chop the artichokes and palm hearts, and stir in by hand until well combined.
• Spoon into a casserole or fluted quiche dish and bake 25-30 minutes, until bubbly and light golden brown.
• Serve with assorted raw veggies, crackers and baguette slices. Enjoy!

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.

HEALTHY WARM ARTICHOKE DIP

Steps:

• Finely chop artichoke hearts and put in a microwave-safe dish.
• Add yogurt, cheese, garlic, and basil. Mix well.
• Microwave 3 minutes on high. Stir. Microwave 2 minutes more. Serve warm.

HOT ARTICHOKE CRAB DIP

Steps:

• Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
• (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
• Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don't cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
• Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1-2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
• Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
• Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.

WARM ARTICHOKE DIP

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.

HOT ARTICHOKE/HEARTS OF PALM DIP

Steps:

• Mix roasted garlic with mayo. Finely chopped fresh garlic can be substituted.
• Mix mayo with remaining ingredients (saving 1/4 cup of cheese) in baking dish.
• Top with remaining cheese.
• Bake at 375 for appx 20 - 30 minutes.
• Serve with crackers, cracked black pepper crackers go really, really well with this.