ARTICHOKE SPREAD
A yummy hot artichoke spread that's perfect for company! Smooth and cheesy wins the race to your happy tummy. Serve it with bread, crackers or veggies.
Provided by SARAHSUE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 30m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 2.4 g, Cholesterol 15.7 mg, Fat 8.1 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 216.6 mg, Sugar 0.1 g
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
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.
ROASTED ARTICHOKE SPREAD WITH GARLIC & HEARTS OF PALM
Steps:
- Spread artichoke hearts and garlic on a cookie sheet and broil for 5-15 minutes, until browned.
- Combine all ingredients in a blender or food processor and blend until desired texture is achieved - rough or smooth are both good.
- Can be eaten warm immediately or covered and chilled. Serve with bread, use as a sandwich or wrap filling, or use as a dip for crackers or veggies.
Nutrition Facts : Calories 187 kcal, Carbohydrate 10 g, Protein 2 g, Fat 14 g, SaturatedFat 1 g, Sodium 291 mg, Fiber 1 g, ServingSize 1 serving
ROASTED ARTICHOKE DIP
My favorite thing about this game-day appetizer is that I can keep all of the ingredients stocked in my pantry and can make this dish at a moment's notice.
Provided by Kelsey Nixon
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Combine the Parmesan, cream cheese, mayonnaise, sour cream, lemon juice, lemon zest, artichokes, garlic and chiles in a large mixing bowl. Mix completely and spread evenly in a shallow 1-quart baking dish. Top with the shredded Cheddar.
- Bake until bubbling and the top starts to brown in spots, 25 to 30 minutes. Serve warm with sliced baguette.
WARM ROASTED PEPPER AND ARTICHOKE SPREAD
A flavorful appetizer that's always a hit. I added the marinated artichoke hearts to the original recipe to make it more interesting. No matter how tempted you are, don't add the roasted red peppers in the food processor unless you want the spread to be a pretty pink.
Provided by membrooks
Categories Spreads
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a food processor bowl with a metal blade, combine the cheese, mayonnaise, cream cheese, and garlic and process until smooth.
- Pour mixture into a bowl. Add artichoke hearts and roasted peppers; blend well.
- Spread in an ungreased 9-inch quiche dish or glass pie dish.
- Bake at 350 degrees for 20 - 25 minutes or until thorougly heated. Serve warm with crackers, veggies, or snack bread slices.
Nutrition Facts : Calories 201.2, Fat 14, SaturatedFat 8.5, Cholesterol 43.8, Sodium 659.5, Carbohydrate 11.5, Fiber 4.2, Sugar 2, Protein 9.5
ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD
I found a simple spinach and artichoke spread in a cookbook and added my own touches-roasted red peppers, pesto, lemon zest and wine. You'll be surprised at how much your guests enjoy it. -Be Jones, Brunswick, Missouri
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 20 servings (5 cups).
Number Of Ingredients 15
Steps:
- In a large skillet, combine the wine, shallots and garlic. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Stir in the soup, sour cream, pesto, flour, soy sauce, lemon zest and pepper sauce. Fold in the spinach, artichokes, red peppers and half the cheese., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake at 400° until set, 30-35 minutes. Serve with crackers and/or breads.
Nutrition Facts : Calories 104 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
ROASTED ARTICHOKE SALAD
Make and share this Roasted Artichoke Salad recipe from Food.com.
Provided by SweetSueAl
Categories European
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
- Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
- Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.
Nutrition Facts : Calories 108, Fat 1.4, SaturatedFat 0.3, Sodium 2418.2, Carbohydrate 22.8, Fiber 9.4, Sugar 0.9, Protein 6.5
ROASTED PEPPER AND ARTICHOKE SPREAD
This came from the "Fix it and Forget It" Cookbook. I am writing it as is, but next time I make this appetizer I will double the amount of roasted peppers.
Provided by Don in Virginia
Categories Spreads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine Parmesan cheese, mayonnaise, cream cheese, and garlic into a smooth spread.
- Place mixture in crockpot.
- Add artichoke hearts and red bell peppers, stir well.
- Cover. Cook on low for one hour.
- Use as a spread for crackers, carrost, or other cut-up fresh vegggies.
Nutrition Facts : Calories 189.2, Fat 14.8, SaturatedFat 7.3, Cholesterol 36.8, Sodium 498.8, Carbohydrate 8.5, Fiber 2.2, Sugar 1.3, Protein 7.1
ASIAGO ARTICHOKE DIP
My husband and I were buying this expensive little treat at our grocery store for a while until I looked and saw that it only had a handful of ingredients. After a few tests, voila! Homemade dip!
Provided by Julie_Rushton
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mash up the artichoke hearts in a bowl along with the minced garlic.
- Add the other ingredients.
- Mix it all together and refrigerate until using.
- All the proportions can be tweaked according to personal preference. You can also serve this recipe hot! The cheese gets all melty and yummy!
SIMPLY ROASTED ARTICHOKES
Wrap and roll! This recipe is so simple it's hard to call it a recipe.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place artichokes stem-side down in a bowl and drizzle with lemon juice.
- Slightly separate the artichoke leaves with your hands.
- Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
- Drizzle each artichoke with olive oil.
- Press 1 clove of garlic into the center of each artichoke and season with salt.
- Tightly wrap each artichoke twice with heavy-duty aluminum foil.
- Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes
Nutrition Facts : Calories 203.8 calories, Carbohydrate 19.3 g, Fat 13.8 g, Fiber 8.9 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 253.2 mg, Sugar 2 g
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