Hot Artichoke Spread Food

ARTICHOKE SPREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
• Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.

HOT ARTICHOKE DIP

Steps:

• Drain artichoke.
• Place in mixing bowl, mash, add cream cheese, mayo, mozzarella and Parmesan cheese and garlic powder.
• Blend well, turn into shallow baking dish.
• Bake 15 minutes@ 350 or until bubbly.
• Serve with Bagel Chips (garlic is very good).

HOT SPINACH AND ARTICHOKE DIP

Steps:

• Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

HOT ARTICHOKE-SPINACH DIP

Steps:

• Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop.
• Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.
• Mist a deep 1-quart casserole dish with cooking spray. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips.

HOT ARTICHOKE DIP

Steps:

• Preheat oven to 350F and lightly spritz a baking dish with cooking spray (Pam).
• Mix all ingredients together in a quiche dish or 9 X 9 glass casserole dish.
• Bake, uncovered, for 20-30 minutes or until heated all the way through and cheese is melted.

HOT FETA ARTICHOKE DIP

Steps:

• Preheat oven to 350°.
• Mix all ingredients together.
• Place mixture in a pie pan.
• Bake 20- 25 minutes or until slightly browned.
• If you like top with tomatoes and green onions.
• Serve with pita bread, bagel toast, crackers or even tortilla chips.

HOT ARTICHOKE & SPINACH SPREAD

Steps:

• In in a medium bowl, combine cream cheese, mayonnaise, and soup & dip mix.
• Stir in spinach, artichoke hearts, and Mozzarella cheese.
• Spread mixture in 2 quart baking dish; sprinkle with parmesan cheese.
• Bake at 350°F oven for 30 minutes or until lightly browned at edges.
• Serve warm with toasted bread rounds or crackers.

HOT ARTICHOKE SPREAD

Steps:

• Preheat oven to 350°F.
• Place all the ingredients in a food processor and blend until smooth.
• Coat a 1 1/2 quart baking dish with a nonstick spray and pour in mixture.
• Bake 30 minutes; until lightly browned.
• Serve on toasted pita or small party rye bead.

HOT ARTICHOKE CRAB DIP

Steps:

• Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
• (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
• Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don't cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
• Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1-2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
• Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
• Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.

HOT DISH ARTICHOKE DIP

Steps:

• Mash/flatten artichokes.
• Combine all ingredients.
• Bake for 30 minutes at 350 or warm in an electric skillet @ 200°F.
• If using the electric skillet, stir mixture once cheese has melted.

HOT ARTICHOKE PARMESAN DIP

Steps:

• Mash drained artichokes with fork.
• Combine cream cheese, parmesan cheese, mayonnaise, and garlic with the artichoke hearts.
• Put in ovenproof dish.
• Bake at 350°F for 20 minutes or unit heated through.
• Serve with bread and/or chips.

HOT ARTICHOKE DIP

Steps:

• Mix all ingredients
• pour into ovenproof dish to bake
• 15 minutes in a hot oven
• Serve with Pumpernickel bread, tortilla chips you can even serve it with hot chips!
• Add chopped Chillis and Tabasco to give it a kick

HOT ARTICHOKE DIP

Steps:

• Heat oven to 350°F.
• Mix ingredients until blended.
• Spread onto bottom of 9-inch pie plate.
• Bake 20 to 25 min. or until lightly browned.