Artichoke Dip Caponata Recipes

Steps:

• For the caponata: In a large skillet, heat the olive oil over medium-high heat. Add the onion and season with salt and pepper. Cook until translucent, about 3 minutes. Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes. Add the tomatoes, olives, and raisins to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes. Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.
• For the halibut: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, lightly oil the pan before grilling the fish. The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.)
• Drizzle the halibut on both sides with olive oil. Season on both sides with salt and pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.
• Arrange the halibut on a serving platter and top with the caponata. Garnish with chopped parsley and serve.

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.

Steps:

• In a large cast-iron or other heavy skillet, saute green peppers and onion in 1 tablespoon butter and 1 tablespoon oil for 10 minutes or until golden brown., Add half the mushrooms and remaining butter and oil; saute until tender. Remove onion mixture and set aside. Saute remaining mushrooms until tender. Return all to the pan. Cover and simmer over medium-high heat for 2 minutes. , Add the olives, vinegar, tomato paste, sugar, oregano, salt and pepper. Reduce heat; simmer, uncovered, until thickened, about 10 minutes., Serve warm or at room temperature with bagel chips or baguette slices.

Steps:

• In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 1 cup Parmesan cheese and 3/4 cup mozzarella cheese. Add the mushroom mixture, artichokes, spinach and red pepper., Transfer to a 3-qt slow cooker. Sprinkle with remaining cheeses. Cover and cook on low for 2-3 hours or until heated through. Serve with baguette slices.

Steps:

• Combine Parmesan cheese and mayonnaise.
• Add the finely minced garlic.
• Add the drained and coarsely chopped artichoke hearts and combine with cheese mixture.
• May be served cold or heated 10 to 20 minutes in 350°F oven or until cheese is melted. (Do not heat in microwave).
• Serve with chips or as a spread on french bread.

Steps:

• For the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.
• For the dip: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish.
• Place a large skillet over medium-high heat. Add the oil and bacon and cook until crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes.
• Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not let the dip boil), 10 minutes. Serve the pita chips alongside.

Steps:

• In a 3-qt. slow cooker, combine the artichokes, cream cheese, yogurt, mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, Swiss cheese, mayonnaise, lemon juice, jalapeno, garlic powder and seasoned salt. Cover and cook on low for 1 hour or until heated through. , Sprinkle with remaining Parmesan cheese. Serve with tortilla chips.

Steps:

• Sauté artichoke hearts, onions and garlic in olive oil for 5 minutes.
• Add wine, capers and sweet basil.
• Serve hot or cold with toast points or toasted crusty bread.

Steps:

• Heat oil in large, nonstick skillet over medium high heat. Add onion, celery,fennel, and garlic. Saute 5 minutes or until tender.
• Stir in raisins, and next 8 ingredients, (through artichokes). Bring to a simmer; cook over medium low heat 5 minutes or until liquid almost evaporates.
• Sprinkle with parsley. Serve chilled or at room temperature. Serving size: 1/4 cup.