SHRIMP ARTICHOKE DIP
People never get enough of this wonderful dip. I always double the recipe to make sure everyone is happy. Serve with tortilla chips.
Provided by Kat
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 35m
Yield 32
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
- Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 1.2 g, Cholesterol 15.3 mg, Fat 4.7 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 165.2 mg, Sugar 0.1 g
CHEESY ARTICHOKE DIP
Loads of cheese and artichoke flavor make this dip a favorite. Serve hot from the oven with white tortilla chips, and don't expect any leftovers!
Provided by Leanne Hockenberry
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 40m
Yield 32
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix artichoke hearts, marinated artichoke hearts, green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese.
- Spread the mixture in a small baking dish. Bake in the preheated oven 30 minutes, until lightly browned and bubbly.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 2.6 g, Cholesterol 9.8 mg, Fat 7.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 265.3 mg, Sugar 0.3 g
WARM FETA DIP WITH ARTICHOKES
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, stir together the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 20 to 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips.
PIMENTO CHEESE SPREAD WITH SHRIMP
Pimento cheese is a southern thing. It is available in the dairy case almost everywhere here. Problem is, there are as many versions as there are cooks. Wait! I guess that isn't really a problem, but I just couldn't find one that suited our tastes perfectly until I started tweaking one my daughter liked a lot. The addition of shrimp makes it a bit more substantial and attractive to northerners, too! I recommend using Duke's mayo if you are lucky enough to be able get it. Cooking time is chilling time.
Provided by Kats Mom
Categories Spreads
Time 1h10m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 6
Steps:
- Beat the cream cheese at medium speed with an electric mixer until creamy; add the cheddar cheese and continue beating until light and fluffy.
- Beat in mayonnaise and garlic powder; stir in pimento and chopped shrimp.
- Cover and chill for at least 1 hour.
Nutrition Facts : Calories 36.1, Fat 3, SaturatedFat 1.6, Cholesterol 10.3, Sodium 53.6, Carbohydrate 0.6, Sugar 0.2, Protein 1.8
PIMIENTO CHEESE-STUFFED ARTICHOKE BOTTOMS
When your friends take a look at this pretty appetizer, they'll know they're at a fantastic party. There's nothing better than nibbling on one of these comforting snacks while watching fall football. They are cheesy, bacony and superb. -Elizabeth Bennett, Mill Creek, Washington
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- Cut a thin layer from the bottom of each artichoke to level if necessary. Place in a greased 13x9-in. baking dish. In a small bowl, combine the cheeses, pimientos, mayonnaise, half the bacon, garlic, Worcestershire sauce, salt, pepper and cayenne. , Spoon 1 tablespoon cheese mixture into each artichoke; top with remaining bacon. Bake at 350° for 15-18 minutes or until golden brown. Sprinkle with onions.
Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 180mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SEAFOOD CHEESE DIP
This cheesy recipe has a nice combination of seafood flavors and clings beautifully to slices of bread. -Michelle Domm, Atlanta, New York
Provided by Taste of Home
Categories Appetizers
Time 1h45m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a greased 3-qt. slow cooker, combine the cheese, crab, tomatoes and shrimp. Cover and cook on low until cheese is melted, stirring occasionally, 1-1/2 to 2 hours. Serve with baguette slices and vegetables.
Nutrition Facts : Calories 172 calories, Fat 12g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein.
MOM'S BEST DIPPING SAUCE FOR STEAMED ARTICHOKE
This rich dipping sauce comes courtesy of my wonderful brother-in-law ... a very good cook! I had this at his house and blackmailed my sister into sneaking out the recipe to me. Worth it!!!
Provided by SillyWizard
Categories Vegetable
Time 1h5m
Yield 2 cups, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in a glass or ceramic bowl.
- Cover tightly with plastic wrap.
- Chill for at least one hour.
Nutrition Facts : Calories 472.6, Fat 39.4, SaturatedFat 5.8, Cholesterol 30.6, Sodium 879.1, Carbohydrate 31.1, Fiber 0.1, Sugar 8.7, Protein 1.5
GRILLED ARTICHOKES WITH SESAME DIPPING SAUCE
Categories Vegetable Vegetarian Backyard BBQ Buffet Mayonnaise Artichoke Summer Grill Grill/Barbecue Honey Sesame Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- For dipping sauce:
- Whisk mayonnaise, Worcestershire sauce, olive oil, sesame oil, honey, lemon juice, and seasoned salt in small bowl to blend well. Cover and refrigerate until cold.
- For artichokes:
- Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter of 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut any dark green areas off base. Cut artichoke lengthwise into 6 wedges. Place artichoke wedges in lemon water. Repeat with remaining artichokes.
- Steam artichokes until tender, about 30 minutes. Cool. Remove choke and any purple-tipped leaves from center of artichoke wedges. (Dipping sauce and artichokes can be prepared 1 day ahead. Keep sauce refrigerated. Cover artichokes and refrigerate.)
- Prepare barbecue (medium-high heat). Stir olive oil and minced garlic in small bowl to blend. Brush garlic oil over artichokes. Sprinkle artichokes with salt and pepper. Grill artichokes until slightly charred, turning occasionally, about 8 minutes.
- Transfer artichokes to platter and serve with dipping sauce.
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