Warm Artichoke Olive Dip Bon Appetit Food

WARM AND CHEESY ARTICHOKE DIP WITH TOAST

Steps:

• Preheat the oven to 375 degrees F.
• Combine the artichoke hearts, mayonnaise, Parmesan, parsley, a small pinch of salt and lots of pepper in a mixing bowl. Fold it all together to combine, then transfer to a small baking dish or oven-safe serving bowl. Top with the breadcrumbs and cover with aluminum foil.
• Bake until golden and bubbly, 30 minutes.
• Meanwhile, arrange the baguette slices on a baking sheet and toast in the oven for 3 or 4 minutes.
• Allow the dip to cool slightly. Serve with the toasts.

WARM ARTICHOKE-OLIVE DIP

Steps:

• Preheat oven to 375°F
• Coarsely chop artichokes and 3/4 cup basil inn processor.
• Transfer mixture to 4-cup baking dish; mix in Parmesan, tapenade, and herb cheese.
• Bake until hot, about 30 minutes.
• Garnish with basil. Serve with breads.

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.

WARM SPINACH-PARMESAN DIP

Steps:

• Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices.

HOT CRAB AND JALAPENO DIP

Steps:

• Preheat oven to 375ºF. Heat 1 1/2 teaspoons olive oil in medium nonstick skillet over medium-high heat. Add chopped red bell pepper and saute until light brown, about 3 minutes. Transfer pepper to large bowl.
• Add artichoke hearts, mayonnaise, parmesan, green onions, worcestershire sauce, jalapeno, lemon juice and celery salt to bell pepper. Stir to combine. Gently mix in crabmeat. Season to taste with salt and pepper. Transfer mixture to 8-inch quiche or pie pan with 1 1/2-inch high sides, spreading evenly. Sprinkle with almonds. Bake until top is light golden brown and bubbly, about 30 minutes. Serve warm.

WARM ARTICHOKE-OLIVE DIP

Steps:

• Preheat oven 375 degrees. Coarsely chop artichokes and 3/4 c basil in processor. Transfer mixture to 4 c. baking dish. Mix in Parmesan, taenade, and herb cheese. Bake til hot, about 30 min. Serve w/ breads.

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).