PARMESAN ARTICHOKE DIP
I found this recipe in the "Home By Design" magazine. It was contributed by one of their editors. I've tried others but this is the best I've tried so far. Try it--you won't be disappointed! Serve with sliced bread, pita chips, or fresh veggies.
Provided by Noni Suzanne
Categories Thanksgiving
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Soften cream cheese in a microwave-safe bowl until spreadable.
- Add in remaining ingredients and mix together using a spatula.
- Place mixture in a 9 x 13 baking dish and bake for 30 minutes, or until cheese is bubbly.
PARMESAN ARTICHOKE CASSEROLE
This is a great casserole that is quick and cheesy! You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!
Provided by Maria Riebe
Categories Side Dish Casseroles
Time 40m
Yield 7
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
- Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 11.4 g, Cholesterol 34.5 mg, Fat 21.8 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 1079.3 mg, Sugar 0.7 g
CLASSIC SPINACH-ARTICHOKE DIP WITH MOZZARELLA AND PARMESAN
Two kinds of melty cheese make this dip extra luxe.
Provided by Rhoda Boone
Categories Appetizer Super Bowl Tailgating Spinach Artichoke Dip Mozzarella Parmesan snack snack week Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Cheese Week
Yield Makes 3 1/2 cups
Number Of Ingredients 12
Steps:
- Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3-5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8-10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
- Do Ahead
- Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.
HOT PARMESAN-ARTICHOKE DIP
What was life like before this Hot Parmesan-Artichoke Dip was invented? This amazing Hot Parmesan-Artichoke Dip is a cheesy party masterpiece.
Provided by My Food and Family
Categories Onions
Time 35m
Yield 18 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Combine first 4 ingredients.
- Spoon into shallow casserole sprayed with cooking spray.
- Bake 20 to 25 min. or until heated through.
- Top with tomatoes and onions.
Nutrition Facts : Calories 35, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 3 g
ARTICHOKE DIP WITH PARMESAN AND MOZZARELLA
I had this dip at my dad's house during Christmas. It was really delicious, and normally I don't even like mayo based dips! We ate it with crackers, bread, and tortilla chips. This is made in the microwave, but if you like all the crusty stuff on top, stick it under the broiler for a minute or two afterwards to brown it. Since I have not made this myself yet and the recipe as written does not have cooking times, the cooking time is a guess, but I would just cook it a minute or two at a time and keep a close watch on it. I did a search and looked through all the relevant matches here for artichoke dip, and did not find this one.
Provided by Vino Girl
Categories Spreads
Time 20m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Mix artichokes, mozzarella cheese, mayo, onion, garlic salt, pepper, Tabasco, and 1/2 cup parmesan cheese in a bowl.
- Place in a microwave safe casserole dish (8x8 inch or 2 quart size or similar)and top with remaining parmesan cheese.
- Heat in microwave or oven until bubbly. Garnish with olives if desired.
ROASTED ARTICHOKES WITH PARMESAN BREADCRUMBS
Artichokes were one of those vegetables that really intimidated me. They just seemed so hard to prepare. But, once you get the hang of it, it's really easy. I like to serve mine with a lemon-garlic aioli for dipping.
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the artichokes: Preheat the oven to 475 degrees F. Cut the lemons in half and squeeze the juice into a bowl. Add water.
- Trim the top 1 inch off the tops of the artichokes. Use kitchen shears to trim the pointy edges off the leaves. Trim the ends of the artichokes. Cut the artichokes in half through the centers. Use a spoon to scoop out the fuzzy chokes and the purple leaves. Place the artichokes in the lemon water as you work to prevent them from browning.
- Shake off the water from the artichokes and place, cut-sides down, in a small baking dish coated with cooking spray. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake until the artichokes are tender, 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet. Add the panko and cook until toasted, about 2 minutes. Remove to a small bowl and let stand until room temperature, about 10 minutes. Stir in the lemon zest, Parmesan and parsley.
- Make the lemon-garlic aioli: Stir together the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper.
- To serve, turn over the artichokes and sprinkle with the panko mixture, stuffing some between the leaves. Drizzle or dip with the aioli.
ARTICHOKE PARMESAN SOUP
Steps:
- Chop the carrot, celery and onion into almost a purée in a food processor. Set aside.
- Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and purée, using some of the liquid if necessary to facilitate puréeing. Set aside.
- Heat up the olive oil in a large saucepan, then add the puréed carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the puréed artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn't stick to the bottom of the pan!
- Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don't overdo it, because a bit of cornstarch goes a long way.
- Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn't form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt.
ARTICHOKE SALAD WITH WARM TOMATO VINAIGRETTE
This artichoke salad channels the classic panzanella with beautiful and delicious results. While the artichokes steam, prepare a vinaigrette with chopped tomato, capers, and croutons. Spoon a bit of the mixture into the centers, then toss the rest with a mix of bacon lardons and snappy chicories before filling them up to the top.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Snap tough outer leaves off artichokes; using a serrated knife, remove top third from each. Trim stems so artichokes stand upright. Rub cut surfaces with lemon (to prevent discoloration).
- Place artichokes in a wide pot, stemmed-sides up. Add enough water to come about a third of the way up sides. Season water with salt and bring to a boil. Reduce heat to medium, cover, and steam until artichoke hearts are tender when pierced with the tip of a knife, about 30 minutes.
- Transfer artichokes, stemmed-sides up, to a towel-lined plate to drain. When cool enough to handle, use a spoon to remove center leaves from each artichoke, then to scrape out and discard chokes. Transfer artichokes to refrigerator.
- Meanwhile, preheat oven to 375°F. On a rimmed baking sheet, toss bread with 2 tablespoons oil and season with salt and pepper. Bake until golden and crisp, 10 to 12 minutes.
- Cook bacon in a small nonstick skillet over medium-high heat until fat has rendered and bacon is crisp, 4 to 6 minutes. Using a slotted spoon, transfer to paper towels; discard all but 1 tablespoon fat from skillet.
- Add 1 tablespoon oil, shallot, and a pinch of salt to skillet; cook over medium heat until softened, 2 to 3 minutes. Add 2 tablespoons vinegar and capers; cook until reduced slightly, 2 to 3 minutes. Stir in tomato and season with salt and pepper; cook until heated through, about 30 seconds. Transfer to a large bowl and stir in oregano and croutons. Season to taste.
- Score an X in the inside of each artichoke heart with the tip of a knife, then spoon about 1 tablespoon dressing mixture into each. Toss remaining dressing with chicories, basil, bacon, and remaining 1 tablespoon oil and 1 teaspoon vinegar. Season to taste; divide between artichokes and serve.
SPICY ARTICHOKE-PARMESAN APPETIZER DIP
Hot, creamy and cheesy, this baked artichoke-Parmesan appetizer dip gets its spicy from chopped chipotle peppers.
Provided by My Food and Family
Categories Meal Recipes
Time 40m
Yield 18 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Mix all ingredients except cilantro.
- Spoon into shallow ovenproof dish sprayed with cooking spray.
- Bake 20 to 25 min. or until hot and bubbly. Top with cilantro.
Nutrition Facts : Calories 120, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
ARTICHOKE-PARMESAN CROSTINI
This is a scrumptious appetizer for a weekend dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.
- Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
- Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.
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