Warm Artichoke Dip With Pumpernickel Bread Food

HOT ARTICHOKE DIP

Steps:

• Drain artichoke.
• Place in mixing bowl, mash, add cream cheese, mayo, mozzarella and Parmesan cheese and garlic powder.
• Blend well, turn into shallow baking dish.
• Bake 15 minutes@ 350 or until bubbly.
• Serve with Bagel Chips (garlic is very good).

SPINACH ARTICHOKE DIP IN A BREAD BOWL

Steps:

• Preheat the oven to 400 degrees F.
• Cut off the top of the bread. Use your fingers to remove the crumb from the center of the bread, leaving only the crust as a wall (discard the crumb or reserve it for another use, such as making breadcrumbs).
• Melt the butter in a medium skillet over medium heat, then add the shallots, garlic and red pepper flakes. Cook, stirring occasionally, until softened about 3 minutes. Add the spinach and artichokes and cook, stirring, until hot, about 3 minutes. Add the cream cheese and cook, stirring, until melted. Stir in the mozzarella and season with salt and pepper.
• Spoon the mixture into the bread bowl, mounding it slightly if necessary, and sprinkle with the Parmesan. Place the bread and the top side by side on a baking sheet and bake until the bread is hot and crusty and the top of the spinach dip is lightly browned, about 15 minutes. Transfer the bread bowl to a serving platter. Tear the top of the bread into chunks and serve alongside the dip with crudites for dipping.

HOT ARTICHOKE DIP

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
• Blend together the cheese, mayonnaise and whipping cream. Stir in the artichokes, green onions and pimentos. Mix well, and transfer to the prepared baking dish.
• Bake 25 minutes in the preheated oven, until lightly browned.

PUMPERNICKEL SPINACH DIP I

Steps:

• In a medium bowl, stir together the sour cream, cream cheese, mayonnaise, dill dip mix and spinach.
• Cut out the center of the pumpernickel loaf, creating a bowl. Cut the removed bread into bite-sized pieces. Fill the hollowed loaf with the sour cream mixture. Serve with the bread pieces.

WARM ARTICHOKE DIP

Steps:

• Preheat oven to 325.
• Drain and chop artichoke hearts.
• Combine mayo, sour cream, and parmesan cheese.
• Mix together artichoke hearts with mayo mixture in an oven safe glass pie dish Add garlic to taste.
• Bake for 25 minutes.
• Serve with crackers or pita bread.

ARTICHOKE SPINACH DIP IN A BREAD BOWL

Steps:

• In a large bowl, combine the first seven ingredients. Cut a thin slice off the top of bread. Hollow out the bottom half, leaving a 1/2-in. shell. Cut removed bread into 1-in. cubes. , Place cubes on an ungreased baking sheet. Broil 6 in. from the heat for 2-3 minutes or until golden, stirring once., Place bread shell on an ungreased baking sheet. Spoon dip into bread shell. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with bread cubes.

SPINACH PUMPERNICKEL DIP

Steps:

• Combine the sour cream, mayonnaise and salad dressing and mix well.
• Squeeze the spinach to remove water.
• Add to the mixture and mix well.
• Add optional ingredient(s)
• Hollow out the bread and fill with the sour cream mixture.
• Cube the bread that was removed from the loaves.
• Arrange assorted cut up veggies and bread cubes around loaves.

SPINACH DIP IN PUMPERNICKEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.
• Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.
• In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.

WARM ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together artichoke hearts, mayonnaise, Parmesan and garlic. Scoop the mixture into a medium baking dish.
• Bake in the preheated oven 15 minutes, or until lightly brown on top.

HELLMAN'S CLASSIC SPINACH DIP

Steps:

• Squeeze excess moisture from spinach. in bowl, combine sour cream, spinach, mayo, soup mix, water chestnuts, and green onions. Stir until well combined.
• Cover and refrigerate at least 2 hours to blend flavors.
• Scoop out large hollow through top of bread loaf. Fill with dip mixture.
• serve with bread cubes from cut center and assorted fresh veggies.
• Cooking time includes marinating time.

SPINACH DIP

Steps:

• Mix ingredients well.
• Chill dip at least two hours.
• Hollow out a round sourdough bread loaf or pumpernickel loaf and fill with the dip.
• Cut the middle section of the bread into squares and place around the dip instead of crackers.
• Makes about 2 1/2 cups.

HOT ARTICHOKE DIP

Steps:

• Mix all ingredients
• pour into ovenproof dish to bake
• 15 minutes in a hot oven
• Serve with Pumpernickel bread, tortilla chips you can even serve it with hot chips!
• Add chopped Chillis and Tabasco to give it a kick

WARM ARTICHOKE DIP WITH PUMPERNICKEL BREAD

Steps:

• Preaheat oven to 350. Mix artichoke hearts, sour cream, mayonnaise, goat cheese and Parmesan cheese in small baking dish. Bake until heated through, about 20 minutes. Set dish in center of platter. Spread tips of bread with butter and sprinkle with chopped parsley. Arrange bread around dip and serve.