Layered Artichoke Cheese Spread Food

ARTICHOKE CHEESE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
• Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.

SPINACH ARTICHOKE DIP

Steps:

• Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
• Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
• Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

LAYERED HOT ARTICHOKE & FETA DIP

Steps:

• Heat oven to 350°F.
• Reserve 1/4 cup feta. Combine remaining feta with next 4 ingredients. Stir in 1/2 cup peppers.
• Spoon into 3-cup ovenproof dish; top with remaining peppers and feta.
• Bake 20 min. or until heated through; top with olives.

LAYERED ARTICHOKE CHEESE SPREAD

Steps:

• Pat artichokes and peppers dry; set aside. Line a 3-cup bowl with plastic wrap. In a large bowl, beat cream cheese and dressing mix until smooth. In another bowl, combine the artichokes, peppers and parsley., Spread a third of the cream cheese mixture into prepared bowl; top with half of the artichoke mixture. Repeat layers. Top with remaining cream cheese mixture. Cover and refrigerate for at least 4 hours. Unmold onto a serving plate. Serve with crackers.

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 AND CHEESY ARTICHOKE DIP

Steps:

• Preheat your oven to 350°F.
• In a medium sized mixing bowl, combine the artichokes, mayonnaise, cream cheese, black pepper, garlic powder, 1 cup of the shredded mozzarella, and 1/4 cup parmesan cheese. Mix until blended together completely. Taste test and add more garlic powder and salt if needed.
• Spread the dip into a 9-inch-deep dish pie plate or a 9-10 inch cast iron pan
• Sprinkle the remaining one cup mozzarella cheese on top, then sprinkle the remaining 1/4 cup Parmesan cheese over top of dip.
• Bake in the preheated oven for 20-25 minutes, until the top is bubbly and browned and the dip is heated through. If the dip is browning too quickly, cover with aluminum foil then continue to bake until heated through.
• Serve hot with assorted crackers, bread crisps, etc.

ITALIAN LAYERED DIP

Steps:

• Let cream cheese and goat cheese soften at room temperature. Mix cheeses together with minced garlic. Line a casserole dish with plastic wrap. Put 1/3 of the cheese mixture in the dish, spreading it evenly to the sides. Next, layer ingredients in the following order: the sun-dried tomatoes, 1/3 cheese mixture, pesto, and remaining cheese in the same manner. Cover with plastic wrap and chill for at least 1 hour.
• To serve, turn upside down on a platter. Serve with crackers.

LAYERED CRAB DIP

Steps:

• Mix softened cream cheese and miracle whip together until smooth.
• Spread into a deep serving dish (at least 2 inches deep).
• Mix the drained crabmeat and the cocktail sauce together and then spread over cream cheese layer.
• Sprinkle chopped green pepper, green onion and tomato over crab layer.
• Cover vegetable layer with grated cheese, cover and refrigerate.
• Serve with crackers or tortilla chips for dipping.
• Can be made 1 day ahead and stored in refrigerator.

LAYERED SUN-DRIED TOMATO AND ARTICHOKE SPREAD

Steps:

• Cut cream cheese horizontally into 3 slices. (See Tip.) Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
• Combine artichokes and pesto; spoon over second cream cheese layer.
• Top with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour.

CAPONE'S GARLIC ARTICHOKE CHEESE SPREAD

Steps:

• Mix it all together and eat up!

ARTICHOKE-CHEESE SPREAD

Steps:

• Stir together cream cheese and green onion tops, blending well; set aside.
• Stir together artichoke hearts and next 5 ingredients.
• Spread one-third of cream cheese mixture on bottom of a 4-cup glass bowl lined with plastic wrap.
• Layer with half of chopped roasted bell peppers, 3/4 cup artichoke mixture, and one-third of cream cheese mixture.
• Repeat layers with remaining chopped roasted bell peppers, artichoke mixture, and cream cheese mixture. Cover and chill at least 2 hours.
• Invert onto a serving plate, and remove plastic wrap. Serve over lettuce with bread slices and bell pepper strips. Garnish, if desired.

LAYERED ARTICHOKE AND CHEESE SPREAD

Steps:

• Finely chop artichokes in food processor. Add lemon juice, chives, dill, and garlic; pulse to combine. With motor running, add olive oil in steady stream, until combined. Add Parmesan, pepper, and salt; pulse to combine.
• Layer ingredients in each of two 1 1/2 cup glass bowls as follows: 1/2 of one cream cheese tub, 1/4 of bell peppers, 1/2 of artichoke mixture, 1/2 of remaining cream cheese tub and 1/4 of bell peppers. Cover and refrigerate at least 2 hours or up to one week.