Artichoke Tomato Dip Food

EASY WHITE BEAN, ARTICHOKE, AND SUN-DRIED TOMATO DIP

Steps:

• Combine beans, artichokes, tahini, lemon juice, garlic, and salt in a blender or food processor. With blade running, stream in olive oil, and continue blending until mixture is smooth. Remove lid and stir in sun-dried tomatoes and some cracked black pepper (if desired).
• Pour mixture into a bowl. If desired, garnish with additional chopped sun-dried tomatoes plus a drizzle of the sun-dried tomato oil, fresh mint, pine nuts, and lemon zest. Serve with grilled bread, pita, or crudités.

SUN-DRIED TOMATO ARTICHOKE DIP

Steps:

• In a large bowl, beat the cream cheese, sun-dried tomatoes, artichoke hearts, green onions, garlic salt and pepper until well combined.
• Serve with baguettes, crackers or vegetables. Store covered in the refrigerator for 3-4 days.

ARTICHOKE, SPINACH & SUN-DRIED TOMATO DIP

Steps:

• Preheat oven to 350 degrees.
• Grease a 2 quart baking dish with cooking spray.
• In large bowl combine cream cheese, mayonnaise, shallots & garlic.
• Stir in artichoke hearts, spinach, tomatoes & cheese. *At this point you can wrap the baking dish in saran wrap and refrigerate overnight, or wrap in 2 layers of aluminum foil and freeze for 2 months (maybe even more). When ready to serve, remove from fridge or freezer and thaw (if needed) on counter before baking as directed.
• Bake uncovered for 25-30 minutes, or until the cheese that sticks out the top of the mixture begins to brown slightly.
• Serve with fresh vegetables or baked tortilla chips for dipping.

ARTICHOKE TOMATO SALAD

Steps:

• Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.

ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F.
• To a mixing bowl add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese. Combine until smooth.
• Stir in chopped artichoke hearts and a little bit of dill weed, to taste.
• Place in a greased baking dish (most pan sizes around 8x8 in or a little smaller will work. You could even use a pie pan).
• Sprinkle remaining 1/4 cup of parmesan cheese on top. Sprinkle with a little extra dill weed, if desired.
• Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.

THREE-CHEESE ARTICHOKE-AND-SUN-DRIED-TOMATO DIP

Steps:

• Preheat oven to 375°F. Heat oil in a small heavy-bottomed skillet, such as cast iron, over medium. Add shallot and cook, stirring occasionally, until softened but not developing any color, 3 to 4 minutes. Add oregano and red-pepper flakes; cook until fragrant, about 30 seconds.
• Add cream cheese and cook, stirring, until melted. Remove from heat. Stir in other cheeses, Worcestershire, artichokes, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Transfer skillet to oven and bake until hot and bubbly, about 25 minutes. Serve warm with crackers and crudités.

JOEY TOMATO'S CRAB ARTICHOKE DIP

Steps:

• Combine tomato sauce ingredients (first three ingredients) just to mix and set aside. Combine cream cheese and next 6 ingredients in food processor and whirl a couple of times. Quickly saute artichokes with salt, pepper and garlic, set aside. Just before serving combine cream cheese and tomato sauce (3 parts cheese to 1 part sauce) mixing well; microwave sauce for 45 sec. just to warm, fold in artichokes and garnish with tomatoes and parsley. Serve with lightly salted tortilla chip triangles.

SPICY ARTICHOKE AND FRESH TOMATO DIP

Steps:

• Dip -- In a medium size bowl add all the ingredients, except the fresh tomatoes and mix well until combined. Then slowly add in the fresh tomatoes and fold in gently.
• Pour in a pie plate or small 8" casserole dish sprayed with Pam and baked at 350 for approximately 30 minutes on the middle shelf uncovered - until bubbly and golden brown on top.
• Serve -- Garnish with chopped black olives, or another nice garnish is diced scallions. Serve with crackers, bagel chips, bread sticks, or baguettes, etc. Use your favorite combinations. This is also good with cauliflower, cucumber slices, or squash as well. ENJOY!

SUN-DRIED TOMATO SPINACH-ARTICHOKE DIP

Steps:

• In a 1-1/2-qt. slow cooker, mix spinach, cheeses, artichoke hearts, sun-dried tomatoes, onion and garlic. Cook, covered, on low 2-3 hours or until cheese is melted. Stir before serving. Serve with vegetables and crackers.

HOT ARTICHOKE AND SUN-DRIED TOMATO DIP

Steps:

• Stir together all of the ingredients.
• Spoon into a 9- inch pie plate.
• Bake for 25 minutes at 350 degrees.
• Serve hot with your favorite crackers.

ARTICHOKE & SUN DRIED TOMATO DIP

Steps:

• If your sun dried tomatoes are not already sliced into small pieces, julienne them.
• Rinse & drain your artichoke hearts.
• Remove any hard pieces from the artichoke hearts & dice them.
• Add all ingredients in a large bowl and mix well.
• Place mixture into a large glass or ceramic dish and bake at 350 F for 20 minutes or until bubbling on the sides. Then broil on high until the top is lightly browned.
• You may serve this as a dip on rye toast points while it is hot or allow to cool and refrigerate until cold and spread it on plain crackers.