ROASTED GARLIC ARTICHOKE DIP
The addition of roasted garlic to this Roasted Garlic Artichoke Dip takes the flavor factor over the top.
Provided by Leigh Anne Wilkes
Categories Appetizer
Time 30m
Number Of Ingredients 6
Steps:
- Mix the above together
- Place in a 1 quart glass dish
- Bake 20 minutes or until bubbling in a 375 degree oven
- Serve with pita bread, baguette, crackers or vegetables
- To Roast Garlic:
- Slice off the top of the head of garlic, exposing the cloves.
- Place on a piece of foil and drizzle with olive oil. Wrap the foil around the garlic.
- Bake in a 375 degree F oven for about 45 minutes or until the garlic is golden brown and soft.
- Squeeze garlic out of the skin.
Nutrition Facts : Calories 266 kcal, Carbohydrate 2 g, Protein 7 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 423 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHEESY ROASTED GARLIC ARTICHOKE OLIVE DIP
Looking for the ultimate party dip? You are in the right place, my friend! This delicious Roasted Garlic Artichoke Olive Dip is completely crave-worthy. It's a grown-up version of a spinach and artichoke dip. This pot of creamy melted cheese is dotted with green and black olives from Spain, roasted garlic, quartered artichoke hearts, and pimientos. You will LOVE it!
Provided by Kristen Stevens
Categories Appetizer
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 serving = ⅛ of the dip, Calories 284 kcal, Carbohydrate 8 g, Protein 13 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 42 mg, Sodium 1323 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 14 g
CHEESY ARTICHOKE DIP
Loads of cheese and artichoke flavor make this dip a favorite. Serve hot from the oven with white tortilla chips, and don't expect any leftovers!
Provided by Leanne Hockenberry
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 40m
Yield 32
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix artichoke hearts, marinated artichoke hearts, green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese.
- Spread the mixture in a small baking dish. Bake in the preheated oven 30 minutes, until lightly browned and bubbly.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 2.6 g, Cholesterol 9.8 mg, Fat 7.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 265.3 mg, Sugar 0.3 g
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.
WARM AND CHEESY ARTICHOKE DIP WITH TOAST
Provided by Nancy Fuller
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Combine the artichoke hearts, mayonnaise, Parmesan, parsley, a small pinch of salt and lots of pepper in a mixing bowl. Fold it all together to combine, then transfer to a small baking dish or oven-safe serving bowl. Top with the breadcrumbs and cover with aluminum foil.
- Bake until golden and bubbly, 30 minutes.
- Meanwhile, arrange the baguette slices on a baking sheet and toast in the oven for 3 or 4 minutes.
- Allow the dip to cool slightly. Serve with the toasts.
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- Preheat oven to 400°F. Slice the top from a head of garlic, leaving the head attached. Place in a small baking dish and drizzle the top with olive oil. Bake until soft and the top is starting to brown, 20-25 minutes. Remove and set aside to cool.
- In a large bowl, combine the olives, mayonnaise, sour cream, Parmesan, artichoke hearts, mozzarella, and red peppers.
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