Provencal Tomato And Artichoke Dip Food

ARTICHOKE AND TOMATO PANZANELLA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl.
• Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl, stir together the olive oil, white wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately.

ARTICHOKES PROVENCAL

Steps:

• Cook 1/2 chopped onion, 2 chopped garlic cloves and a pinch of salt in a skillet with 1 tablespoon olive oil, 5 minutes. Pour in 1/2 cup white wine and reduce by half. Add 2 chopped tomatoes, two 9-ounce packages frozen artichoke hearts, 3 tablespoons water, 1 strip lemon zest and 1/2 teaspoon salt. Cook, covered, 6 minutes. Stir in chopped olives, basil and salt and pepper.

POBLANO ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch glass baking dish with cooking spray.
• In a heavy saucepan, melt the butter. Add the onion and cook until translucent, about 4 minutes. Add the poblano rajas (strips) and saute for about 2 minutes. Let cool.
• Put the artichoke hearts, cream cheese, mozzarella, sour cream and mayonnaise in a food processor and process until smooth. Add the onion-poblano mixture and pulse a couple times until combined, making sure to leave the mixture a little chunky. Season with salt and pepper.
• Transfer the mixture to the prepared baking dish and bake until golden brown and melted, about 15 minutes.
• Serve with chicharrones or pita 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.

JOEY TOMATO'S CRAB ARTICHOKE DIP

Steps:

• Combine tomato sauce ingredients (first three ingredients) just to mix and set aside. Combine cream cheese and next 6 ingredients in food processor and whirl a couple of times. Quickly saute artichokes with salt, pepper and garlic, set aside. Just before serving combine cream cheese and tomato sauce (3 parts cheese to 1 part sauce) mixing well; microwave sauce for 45 sec. just to warm, fold in artichokes and garnish with tomatoes and parsley. Serve with lightly salted tortilla chip triangles.

ARTICHOKE DIP WITH PARMESAN AND MOZZARELLA

Steps:

• Mix artichokes, mozzarella cheese, mayo, onion, garlic salt, pepper, Tabasco, and 1/2 cup parmesan cheese in a bowl.
• Place in a microwave safe casserole dish (8x8 inch or 2 quart size or similar)and top with remaining parmesan cheese.
• Heat in microwave or oven until bubbly. Garnish with olives if desired.

SPICY ARTICHOKE AND FRESH TOMATO DIP

Steps:

• Dip -- In a medium size bowl add all the ingredients, except the fresh tomatoes and mix well until combined. Then slowly add in the fresh tomatoes and fold in gently.
• Pour in a pie plate or small 8" casserole dish sprayed with Pam and baked at 350 for approximately 30 minutes on the middle shelf uncovered - until bubbly and golden brown on top.
• Serve -- Garnish with chopped black olives, or another nice garnish is diced scallions. Serve with crackers, bagel chips, bread sticks, or baguettes, etc. Use your favorite combinations. This is also good with cauliflower, cucumber slices, or squash as well. ENJOY!

SUN-DRIED TOMATO AND ARTICHOKE DIP

Steps:

• In the bowl of a food processor, combine 1/2 cup artichokes, 1/4 cup feta, garlic, lemon juice, and 2 teaspoons water; puree until smooth.
• In a medium bowl, combine tomatoes, pine nuts, basil, remaining chopped artichokes, remaining 1/4 cup feta, and reserved artichoke puree; season with salt and pepper. Garnish with sun-dried tomatoes, if desired, and serve on baguette slices. Store in an airtight container and refrigerate for up to 3 days.

HOT ARTICHOKE AND SUN-DRIED TOMATO DIP

Steps:

• Stir together all of the ingredients.
• Spoon into a 9- inch pie plate.
• Bake for 25 minutes at 350 degrees.
• Serve hot with your favorite crackers.

HOT ARTICHOKE-SUN DRIED TOMATO APPETIZER DIP

Steps:

• Heat oven to 350ºF.
• Combine ingredients.
• Spoon into shallow ovenproof dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly.