Warm And Cheesy Artichoke Dip With Toast Food

CHEESY ARTICHOKE DIP

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.

CREAMY HOT ARTICHOKE DIP WITH GARLIC TOAST ROUNDS

Steps:

• Preheat oven to 350 degrees.
• In the bowl of a food processor, combine the artichokes, garlic, hot sauce, parmesan cheese, sour cream, cream cheese and process until creamy.
• Spoon dip into a small casserole, sprinkle with parmigiano-reggiano cheese and paprika and bake for 20 minutes. Remove and set on cooling rack.
• While the dip is cooking, in a small sauce pan melt butter and add diced garlic. Turn off heat and allow to sit for 5 minutes.
• Place sliced bread on a large baking sheet. Brush the top side only with the garlic butter. Note: if choosing to make a larger batch, the garlic butter ingredients can be doubled.
• While the dip is cooling, place the bread sliced under the broiler for 30 seconds to 1 ½ minutes only. Watch closely to ensure no burning. Remove as soon as the toast turns a light golden brown.

HOT AND CHEESY ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F.
• In a medium sized bowl add the softened cream cheese, sour cream, mayonnaise and garlic; mix these ingredients well with a hand mixer (you could also mix in bowl of a stand mixer or also mix by hand with a wooden spoon), until they are blended, smooth and fluffy.
• Stir in 1 cup mozzarella cheese and the Parmigiano Reggiano cheese; next, fold in the chopped artichoke hearts.
• Add in the parsley, paprika, crushed pepper and lemon juice; stir it all together.
• To bake, spoon mixture into a 9x9 casserole dish (or deep dish pie plate) dish, and smooth the top with a spoon; sprinkle over the remaining 1/2 cup of shredded four cheese blend, and place into the oven to bake for 20-22 minutes, or until the dip is hot, bubbly and golden on top; serve with baguette slices or chips.
• To prep baguette slices: slice baguette into 1/2" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.

ARTICHOKE TOASTS

Steps:

• In a large bowl, combine the artichokes, lemon juice, olive oil, pepper, salt, parsley, coriander seeds, and hot sauce; mix well. Refrigerate and marinate overnight.
• Preheat the oven broiler and spread the bread slices onto a baking sheet. Broil the bread slices until they are toasted. Spread the sliced bread generously with Garlic Aioli, top with a marinated artichoke, a strip of red pepper, and then sprinkle with basil. Serve immediately.
• In a blender or food processor, combine the eggs, chili-garlic sauce, lemon juice, and garlic. Pulse until well mixed, and then slowly pour in the olive oil and continue processing until the mixture is thick and creamy. Season, to taste, with salt.

CHEESY ARTICHOKE DIP

Steps:

• In a bowl, combine the artichoke hearts, mayonnaise, mozzarella cheese, 1/2 cup of Parmesan cheese, onion, parsley and garlic salt. Spoon into an ungreased 1-qt. baking dish. Top with remaining Parmesan cheese. , Bake, uncovered, at 350° for 20 minutes. If desired, use fresh artichokes as serving "bowls". Remove the center leaves, leaving a hollow shell; spoon dip into shell. Serve warm with crackers.