Marthas Hot Fontina And Artichoke Dip Food

ARTICHOKE DIP

Steps:

• Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth.
• Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
• Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

MARTHA'S HOT FONTINA AND ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees (F).
• In a skillet, heat olive oil over medium heat. Add onion and cook until softened, stirring so it doesn't brown, about 5 minutes. Add garlic and cook another minute, until fragrant. Add artichokes and wine, stir occasionally, and simmer (increasing heat if necessary) until liquid has evaporated, 5 to 10 minutes.
• Turn off heat and stir in cream cheese until melted and blended. Then incorporate all but 1 cup of fontina cubes, parsley, and salt and pepper to taste. Arrange in a pie plate or medium baking dish, then top with remaining fontina cubes. Bake about 30 minutes, until bubbling and beginning to brown on top. Allow to cool 5 minutes, then serve with crackers or crostini.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

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 PARMESAN ARTICHOKE DIP

Steps:

• Preheat oven to 350*.
• Mix all ingredients except tomato and onions.
• Spoon into a 9-inch pie plate or shallow ovenproof dish.
• Bake 20 to 25 minutes or until lightly browned. Sprinkle with tomato and onions.
• Serve with crackers.