Artichoke Hearts With Herb Cream Food

ARTICHOKE SPREAD

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.

12 GREAT ARTICHOKE HEART RECIPES: SPINACH ARTICHOKE DIP & MORE!

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Thaw the spinach. Then use a strainer to squeeze out as much moisture as possible.
• Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes.
• In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, salt and pepper. Taste and add a few pinches kosher salt if desired.
• Spread the dip in an even layer in a small baking dish. Top with a sprinkle of shredded Parmesan (and if desired, a sprinkle of paprika). Bake for 20 minutes until warmed through and the cheese is melted.
• Serve warm with pita chips. Make ahead info: make up to 1 day in advance and refrigerate in a bowl. Transfer to a baking dish for baking: you may need to bake a few extra minutes until fully warmed through.

HERB ARTICHOKE SPREAD

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.
• Garnish with fresh herbs and chopped red peppers, if desired. Serve with crackers.

ARTICHOKE HEARTS WITH HERB CREAM

Steps:

• 1. Cook artichokes according to package directions, adding lemon juice, garlic, and salt to the water. Drain well on paper towels until cool.2. In a small mixer bowl at medium speed, beat cream cheese until fluffy. Beat in mayonnaise, mustard, lemon juice, thyme, salt, paprika, garlic powder, and hot pepper sauce until well blended. Fill each artichoke heart with about 1 teaspoon of the mixture.3. Garnish with olives, capers, red or green pepper, or paprika. Cover and chill 30 minutes.

CREAMED CRABMEAT WITH ARTICHOKE HEARTS

Steps:

• Melt 1 tablespoon butter in a saucepan over medium heat.
• Saute/stir mushrooms, green onions, and onions unti tender; drain.
• Press mushroom mixture, crabmeat, and artichoke hearts between paper towels to remove excess moisture; set aside.
• Add 1/2 cup butter to a saucepan; let butter melt over low heat; add in flour and stir until smooth.
• Gradually add in whipping cream; cook and stir constantly over medium heat until mixture is thickened and bubbly.
• Add in white wine and remaining ingredients; stir to combine.
• In a greased 13x9 inch baking dish, layer half the crabmeat, artichoke hearts, and mushroom mixture.
• Top with half the cream sauce.
• Repeat layers and top with remaining sauce.
• Bake, uncovered, at 350° for 40 minutes or until thoroughly heated.