Creamy Artichoke And Leek Dip Food
CREAMY ARTICHOKE DIP
My sister Teresa got this recipe from a friend and she passed it along. It's loaded with cheese, artichokes and just the right amount of jalapenos for a crowd-pleasing flavor. -Mary Spencer, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 5 cups.
Number Of Ingredients 12
Steps:
- In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips.
Nutrition Facts : Calories 152 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 519mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
EASY CREAMY ARTICHOKE DIP
Few dishes are so easy and taste so good as this one. This creamy artichoke dip improves with 12 to 24 hours in the fridge, allowing all of the flavors to meld. Delicious served with roasted veggies, carrot sticks, pita chips, or tortilla strips. If you like artichokes, this dish has your name all over it.
Provided by Laura Kelso
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Blend artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and garlic in a blender until smooth; transfer to a serving bowl. Stir lemon juice, salt, and pepper into the dip.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 4.3 g, Cholesterol 12.1 mg, Fat 10.7 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 335.2 mg, Sugar 0.2 g
MAKEOVER CREAMY ARTICHOKE DIP
Folks are sure to gather around this ooey-gooey, lightened-up dip whenever it's placed on any buffet table. With cheese, jalapenos and a hint of lemon, it's a treasured favorite. -Mary Spencer, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 5 cups.
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the artichokes, cream cheese, yogurt, mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, Swiss cheese, mayonnaise, lemon juice, jalapeno, garlic powder and seasoned salt. Cover and cook on low for 1 hour or until heated through. , Sprinkle with remaining Parmesan cheese. Serve with tortilla chips.
Nutrition Facts : Calories 104 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 348mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.
HOT LEEK AND ARTICHOKE DIP
I've tried probably a dozen artichoke dip recipes and this one is by far the best I've made. I don't just make it for entertaining/holidays, etc. I make it and we have it with our dinner - almost as a side dish :)
Provided by jovigirl
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Lightly grease a medium baking dish.
- Blend together the leeks, cheese, mayonnaise and whipping cream.
- Stir in the artichokes and pimentos.
- Mix well, and transfer to the prepared baking dish.
- Bake 25 minutes in the preheated oven, until lightly browned.
Nutrition Facts : Calories 178.5, Fat 12.7, SaturatedFat 4.7, Cholesterol 26, Sodium 437.2, Carbohydrate 12.5, Fiber 2.9, Sugar 2.3, Protein 5.5
CREAMY ARTICHOKE AND LEEK DIP
I was at my friend Kym's place yesterday and we shared some of this for lunch... it was so good, we ended up eating almost 3/4 of a box of crackers with this yummy dip! This recipe was originally from Homebasics.ca, but was altered slightly. I hope you enjoy it as much as we did!
Provided by KindergartenMom
Categories Cheese
Time 35m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients and spread into a 1 L casserole dish. Bake uncovered in a preheated 350ºF oven for approximately 30 minutes (or until heated).
- Serve with sliced crusty French bread, crackers or tortilla chips.
- (As my friend and I learned, this recipe is also wonderful served cold the next day - but we did find that it was a little oily [from the cheese], so make sure you mix it really well or drain off some of the oil if you're re-serving this.).
- Note: I have no idea how many servings there actually are - I'm "guesstimating" 1/4 cup per person, but that's completely a guess!
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- Preheat oven to 350°F. In a large skillet melt butter over medium heat. Add leek and pancetta; cook until leek is tender and pancetta is starting to brown, stirring occasionally. Remove from heat. Stir in artichokes, the 1 cup cheese, the roasted peppers, mayonnaise, and black pepper.
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