Creamy Artichoke Appetizers Food

CREAMY ARTICHOKE APPETIZERS

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, stir Bisquick mix and mozzarella cheese until thoroughly combined. Stir in water and oil until dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
• Using hands dipped in additional Bisquick mix, press dough in bottom and up sides of pan. Bake 9 to 11 minutes or until crust is puffed and top edges are just starting to brown.
• Meanwhile, in medium bowl, mix all remaining ingredients except artichokes. Stir in artichokes. Evenly spread mixture over partially baked crust.
• Bake 12 to 15 minutes or until thoroughly heated and crust is golden brown.
• Set oven control to broil. Broil with top of pan 6 inches from heat 2 to 3 minutes or until filling is golden brown. Cool 10 minutes. Cut into 8 rows by 6 rows.

ARTICHOKE CRESCENT APPETIZERS

Steps:

• Unroll crescent dough and press onto the bottom and 1/2 in. up the sides of an ungreased 13x9-in. baking dish; seal seams and perforations. Sprinkle with Parmesan cheese. Bake at 375° until lightly browned, 8-10 minutes., Meanwhile, in a small bowl, beat the cream cheese, sour cream and egg until smooth. Stir in dill and seasoned salt. Spread over crust. Sprinkle with artichokes, green onions and pimientos. , Bake until edges are golden brown, 15-20 minutes. Cut into 24 pieces.

CREAMY ARTICHOKE DIP

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.

ARTICHOKE APPETIZERS

Steps:

• Mix all ingredients except crescents.
• Unroll the triangles and cut in half so you have 32 triangles.
• You`ll be cutting from the wide side through the narrow point.
• Or how many crescents you have in a package.
• Place 1 ounce (2 tablespoons) of filling into each crescent.
• Roll wide side up to thin side.
• Sprinkle tops with parmesan grated cheese.
• Bake at 375°F for 20 minutes.

EASY CREAMY ARTICHOKE DIP

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.

BAKED ARTICHOKE APPETIZER

Steps:

• Preheat oven to 350F degrees.
• Spray a 4-cup casserole dish with Pam, or lightly grease it; set aside.
• Chop drained artichokes and place in a mixing bowl.
• Add all other ingredients and combine; put mixture into casserole dish.
• Bake in preheated oven until hot and bubbly, about 20 minutes.
• Serve with crackers, melba toast, or your favourite dippers.

CREAMY ARTICHOKE DIP

Steps:

• In a medium bowl, pour 1 cup water over bread. Immediately squeeze as much water as possible from bread and transfer to a food processor along with anchovies, artichokes, and sugar. Process until a paste forms. With machine running, slowly add oil, scraping down bowl as needed. With machine still running, add lemon juice, 1 tablespoon at a time, until mixture is creamy. Season to taste with salt and pepper and transfer to a serving dish. To serve, top with chives and a drizzle of oil.