BAKED ARTICHOKE DIP
Make and share this Baked Artichoke Dip recipe from Food.com.
Provided by canarygirl
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Process artichokes, onion and garlic in the food processor until smooth (or if you like, until blended, but still have texture).
- In medium sized bowl (or if you're a little lazy like me, right in the medium sized ceramic baking dish), combine remaining ingredients except parsley and bread, reserving 1 cup of mozzarella.
- Sprinkle remaining cheese over artichoke dip, and sprinkle with chopped parsley.
- Bake at 400º for 20 minutes, or until bubbly and beginning to brown.
- Serve with crusty french bread slices.
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.
EASY BAKED ARTICHOKE RECIPE BY TASTY
Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese
Provided by Tasty
Categories Sides
Time 1h30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
- Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
- Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
- Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
- When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams
BAKED ARTICHOKE DIP
The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.
Categories Vegetable Bake Winter Bon Appétit
Yield Makes about 1 1/3 cups
Number Of Ingredients 10
Steps:
- Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 1 1/2-cup ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.)
- Preheat oven to 375°F. Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
- Preheat broiler. Sprinkle dip with remaining 1 tablespoon grated Romano cheese and paprika. Broil until cheese melts, about 2 minutes. Serve warm with toasted baguette slices.
ARTICHOKE DIP
At a previous job whenever the party sign up list got to me I was already filled in to bring this every time! It can be easily halved, but I recommend using only full fat ingredients, it does NOT turn out well with light or nonfat products.
Provided by Michelle S.
Categories < 60 Mins
Time 45m
Yield 1 serving dish
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Coarsely chop artichokes, set aside.
- Take cream cheese, mayonnaise, Parmesan.
- Beat until fluffy.
- Add seasonings and artichokes.
- Blend well by hand.
- Place dip into a casserole (I use a fluted quiche dish) and bake for 25-30 minutes, or until bubbly and lightly golden brown.
- Slice bagette, place out crackers, and watch them chow down.
EASY CREAMY ARTICHOKE DIP
Few dishes are so easy and taste so good as this one. This creamy artichoke dip improves with 12 to 24 hours in the fridge, allowing all of the flavors to meld. Delicious served with roasted veggies, carrot sticks, pita chips, or tortilla strips. If you like artichokes, this dish has your name all over it.
Provided by Laura Kelso
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Blend artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and garlic in a blender until smooth; transfer to a serving bowl. Stir lemon juice, salt, and pepper into the dip.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 4.3 g, Cholesterol 12.1 mg, Fat 10.7 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 335.2 mg, Sugar 0.2 g
CREAMY BAKED ARTICHOKE DIP
Make and share this Creamy Baked Artichoke Dip recipe from Food.com.
Provided by Karen in MA
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F
- Using electric mixer, beat first 8 ingredients in large bowl to blend.
- Fold in artichokes, mozzarella, green onions and jalapeño.
- Transfer to 11 x 7x 2" glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.).
- Bake until bubbling and brown on top, about 20 minutes.
- Serve hot.
Nutrition Facts : Calories 325.9, Fat 27.5, SaturatedFat 15.9, Cholesterol 79.5, Sodium 410.7, Carbohydrate 12.2, Fiber 3.7, Sugar 1.7, Protein 10.2
ARTICHOKE DIP I
A friend at work made this and I had to have the recipe. It's so simple to make and sooo tasty. Plenty of cheese makes this a real treat on crackers or French bread.
Provided by MOIE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 45m
Yield 40
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, thoroughly mix the mayonnaise, Parmesan, artichoke, mozzarella and garlic powder. Transfer the mixture to an 8x8 inch baking dish.
- Bake 30 minutes, or until the surface is lightly browned and bubbly.
- Sprinkle with paprika and serve warm.
Nutrition Facts : Calories 79.3 calories, Carbohydrate 1.1 g, Cholesterol 7.9 mg, Fat 7.4 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 135.8 mg, Sugar 0.2 g
CREAMY ARTICHOKE RANCH
A lighter iteration of the rich and cheesy party hit, this cool and herbal dip is a crowd-pleasing hors d'oeuvre that will be ready in mere minutes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Serves 8 to 10
Number Of Ingredients 7
Steps:
- Drain artichokes, reserving 3 tablespoons marinade. Pulse artichokes, reserved marinade, anchovies, and parsley in a food processor until finely chopped. Add yogurt, oil, 2 teaspoons salt, and 1/4 teaspoon pepper; pulse a few more times to evenly combine. Transfer to a serving bowl. Drizzle with oil and serve with flatbread crisps.
CREAMY ARTICHOKE DIP
My sister Teresa got this recipe from a friend and she passed it along. It's loaded with cheese, artichokes and just the right amount of jalapenos for a crowd-pleasing flavor. -Mary Spencer, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 5 cups.
Number Of Ingredients 12
Steps:
- In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips.
Nutrition Facts : Calories 152 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 519mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
MAKEOVER CREAMY ARTICHOKE DIP
Folks are sure to gather around this ooey-gooey, lightened-up dip whenever it's placed on any buffet table. With cheese, jalapenos and a hint of lemon, it's a treasured favorite. -Mary Spencer, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 5 cups.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 104 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 348mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.
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