THREE CHEESE ARTICHOKE & SPINACH DIP
Grated Parm, shredded mozzarella, cream cheese, mayo and butter make this dip as decadent as it gets. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 cups dip.
Number Of Ingredients 15
Steps:
- Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.
Nutrition Facts : Calories 359 calories, Fat 29g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 526mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
GAZPACHO DIP
Appetizer with a punch! SOURCE: The Texas Experience & Texas Blossoms, published by the Richardson Woman's Club.
Provided by Francille
Categories Low Protein
Time 15m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Blend oil and vinegar.
- Add salt, garlic salt and pepper.
- Stir.
- Mix with olives and liquid, green chiles and liquid, tomatoes and onions.
- Chill several hours for flavors to mix.
- Serve cold with tortilla chips.
- Variation: Add 3 or 4 peeled, pitted and diced ripe avocados at serving time.
Nutrition Facts : Calories 31, Fat 2.7, SaturatedFat 0.4, Sodium 170.2, Carbohydrate 1.7, Fiber 0.5, Sugar 0.7, Protein 0.3
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
GREEN GAZPACHO
Try this dazzling take on the classic chilled Spanish soup - this version is made with green veg, herbs and yogurt. Add edible flower ice cubes for extra special presentation
Provided by Cassie Best
Categories Starter
Time 15m
Number Of Ingredients 14
Steps:
- Put all the ingredients, except the oil, pea shoots and ice cubes, into a food processor with a good pinch of salt and pepper and blitz, adding enough water to get a soupy consistency. Taste, and add a little more vinegar and seasoning if necessary. Chill for up to 24 hrs, or at least 2 hrs.
- To serve, divide between shallow soup bowls, float a few ice cubes in each bowl (see tip, below) and add a scattering of pea shoots and a drizzle of oil before serving.
Nutrition Facts : Calories 120 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
GAZPACHO DIP
This recipe is light, fresh, and ideal for a crowd, because it is easy to double or halve. I have tweaked the ingredients at times -colored peppers, hot peppers,lime juice - to add color and zip. Make it your own by doing the same. Enjoy!
Provided by Rita Charter
Categories Vegetable Appetizers
Time 20m
Number Of Ingredients 11
Steps:
- 1. Finely chop all ingredients. Add seasoning and mix well. Adjust ingredients and flavoring to taste. Chill.
- 2. Serve with Scoops or tortilla chips, with sour cream on the side.
AVOCADO GAZPACHO DIP
This colorful starter will complement any Mexican dish. Everyone will love the refreshing taste, so take it along to the next BBQ!
Provided by Angel91805
Categories Mexican
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix olive oil, apple cider vinegar, salt, garlic salt, and pepper.
- Add black olives with liquid, green chiles with liquid, tomatoes, green onions, and avocados. Toss.
- Serve with tortilla chips.
Nutrition Facts : Calories 240.8, Fat 21.5, SaturatedFat 3.1, Sodium 463.6, Carbohydrate 13.6, Fiber 8.5, Sugar 2.5, Protein 3
GAZPACHO DIP
Posted as I prepare for the upcoming World Tour 4, this is a take-off of a traditional Italian soup. Preparation time does not inclued time needed to chill & meld the flavors.
Provided by Sydney Mike
Categories Vegetable
Time 5m
Yield 2 1/4 cups, 20 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a bowl & cover.
- Chill in refrigerator at least 1 hour before serving.
Nutrition Facts : Calories 12.1, Fat 0.9, SaturatedFat 0.1, Sodium 49.3, Carbohydrate 1.1, Fiber 0.2, Sugar 0.7, Protein 0.2
GARDEN GAZPACHO
My husband requested a gazpacho and it was great to use what I had just picked from my friends' garden. We just love living at the lake during the summer and our friends came over to enjoy this with us. The longer you let it sit in the refrigerator, the better.
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.
- Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.
- Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.
- Chill until flavors combine and deepen, about 2 hours.
Nutrition Facts : Calories 215.8 calories, Carbohydrate 18.6 g, Fat 14.6 g, Fiber 4 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 571.5 mg, Sugar 12 g
SUN-DRIED TOMATO SPINACH-ARTICHOKE DIP
Fresh veggies and crackers will disappear quickly when they're next to this cheesy slow-cooked dip. With smoked Gouda, it has an extra level of flavor that keeps everyone guessing. -Katie Stanczak, Hoover, Alabama
Provided by Taste of Home
Categories Appetizers
Time 2h10m
Yield 3 cups.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 134 calories, Fat 11g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 215mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
CRUNCHY GARDEN GAZPACHO
This is not your typical blended gazpacho. I prefer the pieces of vegetables and slight spice in this recipe. It takes a while to make, but is well worth it. *If you store & serve in a large cast iron dutch oven (such as Le Creuset), the soup will stay cool for quite awhile if you are bringing it to a potluck.
Provided by Chandra M
Categories Vegetable
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- In food processor combine 1/2 carrots, 1/2 cucumber, garlic, parsley, vinegar, olive oil, & hot sauce.
- Puree until smooth.
- ou may need to add some of the tomato juice depending on the consistency.
- Combine all remaining ingredients (except tomato juice) with the puree mixture in a very large bowl.
- Add tomato juice to your desired consistency.
- Chill for 30 minutes to combine flavors.
- Adjust seasoning to taste.
- Can be served at room temperature or cold.
Nutrition Facts : Calories 102.5, Fat 5.7, SaturatedFat 0.8, Sodium 718.6, Carbohydrate 13.4, Fiber 2.2, Sugar 8.9, Protein 2.2
GAZPACHO DIP RECIPE - (4.6/5)
Provided by á-6055
Number Of Ingredients 10
Steps:
- Combine tomatoes, avocados, onions and chiles in a large bowl; set aside. Whisk together olive oil and remaining 4 ingredients; drizzle over vegetables and toss well. Cover and chill.
GARDEN GAZPACHO DIP
Make and share this Garden Gazpacho Dip recipe from Food.com.
Provided by Chef mariajane
Categories Low Protein
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients excluding parsley in a bowl, Chil the mixture in the refrigerator for 15 minutes, sprinkle with parsley then serve with Tortilla chips.
Nutrition Facts : Calories 66.4, Fat 0.5, SaturatedFat 0.1, Sodium 711.4, Carbohydrate 15.2, Fiber 3.5, Sugar 5.8, Protein 3.4
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