Asiago Cheese And Artichoke Dip Food

ASIAGO CHEESE AND ARTICHOKE DIP

Steps:

• Heat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sour cream, half-and-half and salt. Stir in Asiago cheese, artichoke hearts and onions. Spoon into 1-quart casserole or small ovenproof serving dish.
• Bake uncovered 10 to 15 minutes or until hot and cheese is melted. Remove from oven; stir. Sprinkle with parsley. Serve with breadsticks.

HOT ASIAGO AND SPINACH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish.
• Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.

ASIAGO ARTICHOKE DIP

Steps:

• Mash up the artichoke hearts in a bowl along with the minced garlic.
• Add the other ingredients.
• Mix it all together and refrigerate until using.
• All the proportions can be tweaked according to personal preference. You can also serve this recipe hot! The cheese gets all melty and yummy!

ROASTED GARLIC ASIAGO DIP

Steps:

• Preheat oven to 400.
• Cut the garlic head in half along the"equator" (with root and stem ends representing the poles).
• Place the garlic, cut side down on a foil lined baking sheet and roast uncovered 40 to 45 minutes or until tender.
• (or use your favorite roasting instructions) To remove the garlic, turn heads upside down and gently squeeze the garlic out of the skins.
• Reduce oven temp to 350.
• With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, sour cream and parsley until well-blended add garlic and blend again.
• Place mixture into a casserole or baking dish and top with shredded mozzarella.
• Bake about 20 minutes until bubbly and golden brown on top.
• Serve with firm crusty bread, crackers or other dippers of your choice.
• I have added artichoke hearts to the dip for a nice change.
• Update: I have been replacing the heavy cream with sour cream (I have been using a total of 1 cup) and it comes out fine.

HOT ASIAGO DIP

Steps:

• Place the cottage cheese and cream cheese in a blender or bowl of a food processor. Blend until smooth. Add the mustard, Asiago cheese, green onions, and jalapeno pepper, and blend until thoroughly mixed, about 30 seconds. Scoop into a 2 cup microwavable dish.
• Place in the microwave, and cook on High until heated through, about 3 minutes. Serve immediately.

ASIAGO AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F.
• In a food processor, combine cream cheese, asiago cheese and garlic; process briefly, scrape down and then process until well combined.
• Drain artichoke hearts, squeezing each one slightly.
• Add hearts, peppers, mushrooms and green onions to processor.
• Pulse to finely chop and combine all the ingredients.
• Transfer to a shallow baking dish or pie plate.
• Cover with foil and bake for 30 minutes.
• Serve with toasted pita bread, french bread or crackers.

SPINACH ARTICHOKE ASIAGO DIP

Steps:

• shred or chop blanched or frozen spinach in a blender or food processor.
• chop artichoke hearts into quarters if they are larger than a thumb.
• mix everything together in a medium sized bowl.
• add salt, pepper to your taste.
• add more shredded cheese to your taste.
• best made a day ahead of time to let flavors meld together.

FIVE-CHEESE SPINACH & ARTICHOKE DIP

Steps:

• Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes. , In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours., Stir dip; cook, covered, until cheese is melted, 30-60 minutes longer. Stir before serving; serve with crackers.,