Artichoke Olive Dip Food

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.

CHEESY ROASTED GARLIC ARTICHOKE OLIVE DIP

Steps:

• Set your oven to 400 degrees. Cut the top off the head of garlic and place it in a small baking dish, cut side up. Drizzle it with the oil and place it in your oven. (Don't wait for it to preheat.) Roast the garlic for 25 minutes, or until it is soft and the top is starting to brown. Remove it from the oven and set it aside to cool.
• While the garlic is roasting, add all the dip ingredients to a large bowl. When the garlic is cool enough to handle, squeeze out the cloves and add them to the bowl. Mix well then transfer the dip to an ovenproof dish.
• Place the dip in the oven and bake for 20-25 minutes, or until it is hot and bubbling and all the cheese has melted. Sprinkle the top with oregano and serve immediately.

HOT OLIVE & ARTICHOKE DIP

Steps:

• Combine all ingredients in the bowl of a food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Stir and check seasonings, then pour into a small casserole dish. Bake at 350 degrees for 20 to 25 minutes, or until hot and bubbly.Serve with Stacy's Simply Naked chips.Delicious!

ARTICHOKE & LEMON DIP

Steps:

• Combine all ingredients in a food processor or blender, then season with salt and pepper. Purée until fine, then scrape into a bowl. Sprinkle with extra pine nuts and the reserved parsley leaves to serve.

ARTICHOKE DIP

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.

OLIVE GARDEN SPINACH & ARTICHOKE DIP

Steps:

• Preheat oven to 325ºF.
• Artichoke Preparation:.
• TRIM off stems and dry leaf ends.
• BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice for 30 minutes.
• COOL artichokes. Clean, peel, remove center "choke" (the hairy part) and slice artichoke.
• FOLLOW Dip Preparation steps below.
• Dip Preparation:.
• MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
• COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
• DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
• SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.

20 BEST WAYS TO COOK WITH ARTICHOKES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an artichoke recipe in 30 minutes or less!

SPINACH, OLIVE AND ARTICHOKE DIP

Steps:

• Preheat the oven to 400 degrees F. Brush a shallow 2-quart baking dish (round or rectangular) with 1 tablespoon of the melted butter.
• In a food processor, combine the cream cheese, sour cream, spinach, olives, artichoke hearts, mozzarella, Pecorino and 3/4 cup of the Parmesan. Then add the garlic, nutmeg, and salt and pepper to taste. Pulse to roughly chop.
• Place dough balls around the edge of the prepared baking dish. Fill the center of the dish with the dip, spreading to even. Press any remaining dough balls into the top of the dip. Brush the dough with the remaining 2 tablespoons melted butter, and then sprinkle the dough and the dip with the remaining 1/4 cup Parmesan.
• Bake until the dip is bubbling and the rolls are golden and cooked through, about 20 minutes.

ARTICHOKE OLIVE DIP WITH FENNEL CRUDITES

Steps:

• In a food processor purée artichoke hearts with oil until very smooth, about 2 minutes. Transfer purée to a bowl and stir in garlic paste, olives, and salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs.
• Serve dip with fennel.

ARTICHOKE & OLIVE DIP

Steps:

• Put the artichokes, olives, pine nuts, Parmesan and lemon juice into a food processor and whizz to a rough paste. Can be made up to a day ahead and chilled. When ready to serve, put into a bowl, swirl the reserved oil from the artichokes over the top and finish with the remaining olive. If made ahead, bring it to room temperature about an hour before serving to let the flavours develop.

OLIVE ARTICHOKE DIP

Steps:

• Preheat oven to 350°. In a small bowl, combine the first 5 ingredients. Transfer to an ungreased 1-qt. baking dish. Bake, uncovered, until bubbly, 20-25 minutes. Serve with bread or chips.

ARTICHOKE AND GREEN OLIVE DIP

Steps:

• Drain artichoke hearts and rinse in cool water.
• Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
• Puree until smooth, 2 to 3 minutes.
• Transfer to a bowl and stir in green olives.
• Season with pepper to taste.
• Chill at least 2 hours.
• Before serving, stir in the chopped parsley.