Greek Artichoke And Garlic Dip Food

GARLIC ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F. In a large bowl or the pie plate you're baking this in, mix the softened cream cheese with the mayonnaise and shredded Parmesan cheese. Gently add in the chopped artichoke hearts and minced garlic. Place the mixture into a 9″ pie plate and bake for 25-30 minutes or until it's lightly browned and bubbly on top. Serve hot with slices of artisan bread, tortilla chips, mini naan, and/or fresh vegetables like baby peppers and sugar snap peas, for serving.

MEDITERRANEAN ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, add the artichoke hearts, mayonnaise, hummus, feta, kalamata olives, Castelvetrano olives, pimientos, sour cream, parsley, garlic, 2 cups of the Monterey Jack and 3/4 cup of the Parmesan and season with salt and pepper. Fold to combine. Spoon the mixture into an 8-inch baking dish. Top with the remaining 1 cup Monterey Jack and 1/4 cup Parmesan.
• Bake until the cheese is melted and bubbly, about 25 minutes. Cover and take to the party!

GARLIC ARTICHOKE DIP

Steps:

• In a small nonstick skillet, saute the onion, oregano and thyme in oil until onions are tender. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly., In a food processor, combine the beans, artichokes, lemon juice, salt, cayenne and onion mixture; cover and process until pureed. , Transfer to a small bowl. Cover and refrigerate at least 2 hours before serving. Serve with vegetables and/or pita chips.

GARLIC ARTICHOKE DIP

Steps:

• Preheat oven to 350degrees F.
• In food processor with metal blade, chop garlic and artichoke hearts until medium-fine.
• Place in baking dish, add remaining ingredients and mix well.
• Bake for 30 minutes or until golden brown on top.
• Serve with vegies or crackers -- Enjoy :).

BRAISED GREEK ARTICHOKE BOTTOMS WITH LEMON AND OLIVE OIL

Steps:

• Fill a bowl with water and add the juice of 1 lemon. Cut away the end of the stems of the artichokes, leaving about an inch. Break off the tough leaves around the bottom, and using a large, sharp chef's knife, cut away the tops about an inch above the widest part of the artichoke. Then trim the base by holding a paring knife at a 45-degree angle and turning the artichoke against the knife. You should end up with bare artichoke bottoms with no leaves and smooth sides. Peel the stems. Cut the artichoke bottom in half, scoop out the spiny inner leaves and the choke, and immediately plunge it into the bowl of acidulated water.
• Oil a large casserole. Drain the artichokes, take two halves and press them together to make a single artichoke, and place in the casserole, stem up. Repeat with the remaining artichokes, squeezing them into the pot with their stems facing up.
• Add enough water to the casserole to come a third of the way up the sides of the artichoke bottoms. Drizzle in the remaining lemon juice and the olive oil. Add salt to taste and sprinkle on the dill. Bring to a simmer, cover tightly and simmer over low heat for about 30 minutes, or until the artichokes are tender. Remove from the heat and allow to cool, then transfer to a platter. Discard the liquid in the pot. Serve cold or room temperature, garnished, if desired, with fresh dill.

GREEK ARTICHOKE AND GARLIC DIP

Steps:

• Combine all of the ingredients, except 2 teaspoons of lemon juice, in the bowl of a food processor or blender. Process until smooth. Adjust the seasoning with additional lemon juice. Season with salt and pepper to taste. Serve with crackers, crudites or pita bread. Can be used as a dressing for chicken salad when extended with additional lemon juice or mayonnaise.