Baked Artichoke Dip With Winter Crudites Recipes
BAKED ARTICHOKE DIP
Steps:
- 1. Preheat oven to 350 degrees F. Coat a 1-quart baking dish with cooking spray; set aside. 2. In a medium bowl, combine all remaining ingredients except tortilla chips and vegetable dippers. 3. Transfer mixture to baking dish. Bake for 40 to 45 minutes or until set and top is golden brown. 4. Serve warm with tortilla chips and/or vegetable dippers.
- Copyright® 2009 SLSH Enterprises, Inc.
SIMPLE ARTICHOKE DIP
Serve with sliced baguettes or pita chips.
Provided by Dawn
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 7
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.
Nutrition Facts : Calories 293.3 calories, Carbohydrate 5.1 g, Cholesterol 22 mg, Fat 28.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 561.4 mg, Sugar 0.4 g
BAKED ARTICHOKE DIP WITH WINTER CRUDITES
A bubbling artichoke dip brings a sense of indulgence to any gathering. An assortment of winter-vegetable crudites adds unexpected freshness and crunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 6 cups
Number Of Ingredients 15
Steps:
- Remove leaves from 1 artichoke heart; pat dry, and reserve. Thinly slice remaining artichokes; pat dry.
- Preheat oven to 400 degrees. Melt 4 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk, and bring to a boil. Add salt, pepper, and cayenne, and simmer until thickened, about 2 minutes. Remove from heat, and stir in cheeses.
- Melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add onion, and cook 3 minutes. Add thyme, garlic, and sliced artichokes, and cook for 3 minutes. Add to cheese mixture along with zest. Transfer to an 8-cup baking dish. Top with reserved artichoke leaves. Sprinkle with breadcrumbs.
- Bake until golden and bubbling, about 15 minutes. Let cool slightly. Garnish with thyme leaves. Serve with crudites.
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