Artichoke Mint Dip Food

GRILLED ARTICHOKES WITH ARTICHOKE-MINT DIP

Steps:

• Prepare barbecue (medium heat). Using scissors, cut off spiky tips from artichokes. Using spoon, scrape out chokes from centers. Wrap each artichoke in foil. Using tines of fork, poke holes in foil. Grill until leaves pull away easily from heart, turning occasionally, about 40 minutes. Unwrap artichokes. Discard any outer leaves that may be charred and any tough inner leaves. Arrange 6 artichokes on platter. Remove leaves from remaining 2 artichokes and place on platter. Transfer artichoke hearts to processor. Add mint, cream cheese, and oil; blend until smooth. Season to taste with salt and pepper. Transfer dip to bowl and place on platter.

ARTICHOKE AND MINT DIP

Steps:

• From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice.
• In food processor with knife blade attached, blend lemon peel and juice, artichoke hearts, Romano, mayonnaise, mint, and oil until smooth. If not serving right away, refrigerate up to 3 days.
• To serve, spoon dip into serving bowl; garnish with chopped mint. Serve dip with toast and vegetables.Nutrition information is for 1 tablespoon of dip.

ARTICHOKE & MINT DIP

Steps:

• Up to a day ahead, blitz the artichokes and their oil with the mint in a food processor until fairly smooth. Add crème fraîche, season, then briefly pulse. Add lemon juice. Tip into a small bowl, cover and chill.
• To serve, heat the oven to 200C/fan 180C/gas 6. Tear the pittas into rough pieces and spread over a couple of baking sheets. Drizzle with oil and scatter over some sea salt. Bake for 7-10 mins until crisp.
• Set the bowl of dip on a large platter; add lemon wedge and mint. Surround with pitta pieces.

THE BEST SPINACH ARTICHOKE DIP

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.

GREEK ARTICHOKE AND GARLIC DIP

Steps:

• Combine all of the ingredients, except 2 teaspoons of lemon juice, in the bowl of a food processor or blender. Process until smooth. Adjust the seasoning with additional lemon juice. Season with salt and pepper to taste. Serve with crackers, crudites or pita bread. Can be used as a dressing for chicken salad when extended with additional lemon juice or mayonnaise.

HOT ARTICHOKE DIP

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).

ARTICHOKE DIP

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.