Healthy Living Hot Artichoke Roasted Garlic Dip Recipes

HOT ARTICHOKE AND GARLIC DIP

Treat the folks at home to the appetizer they love to order at those good-time restaurants-luscious, hot and creamy artichoke and garlic dip.

Provided by My Food and Family

Categories Home

Time 30m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 4

Hot Artichoke and Garlic Dip image

Steps:

Heat oven to 350ºF.
Mix ingredients until blended.
Spoon into 9-inch pie plate sprayed with cooking spray.
Bake 15 to 20 min. or until heated through.

Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

Ingredients

1 can (14 oz.) artichoke hearts, drained, chopped
1 cup KRAFT Light Mayo
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 pkg. (.75 oz.) GOOD SEASONS Garlic & Herb Dressing Mix

HOT ARTICHOKE, PARMESAN & ROASTED GARLIC DIP

In this yummy hot appetizer dip, freshly roasted garlic gets mashed into a fragrant paste and then mixed with chopped artichokes, mayo and Parmesan.

Provided by My Food and Family

Categories Dips & Spreads

Time 1h10m

Yield 18 servings, 2 Tbsp. each

Number Of Ingredients 6

Hot Artichoke, Parmesan & Roasted Garlic Dip image

Steps:

Heat oven to 350ºF.
Cut 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min.
Slip roasted garlic from skins into large bowl; mash to a paste. Mix with all remaining ingredients except tomatoes.
Spoon into shallow ovenproof dish sprayed with cooking spray.
Bake 20 to 25 min. or until hot and bubbly. Top with tomatoes.

Nutrition Facts : Calories 120, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 1 g, Protein 3 g

Ingredients

1 head garlic
1/2 tsp. oil
1 can (14 oz.) artichoke hearts, drained, chopped
1 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. chopped tomato es

ROASTED ARTICHOKE DIP

My favorite thing about this game-day appetizer is that I can keep all of the ingredients stocked in my pantry and can make this dish at a moment's notice.

Provided by Kelsey Nixon

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Roasted Artichoke Dip image

Steps:

Preheat the oven to 375 degrees F.
Combine the Parmesan, cream cheese, mayonnaise, sour cream, lemon juice, lemon zest, artichokes, garlic and chiles in a large mixing bowl. Mix completely and spread evenly in a shallow 1-quart baking dish. Top with the shredded Cheddar.
Bake until bubbling and the top starts to brown in spots, 25 to 30 minutes. Serve warm with sliced baguette.

Ingredients

1 cup grated Parmesan
4 ounces cream cheese
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 teaspoon lemon zest
Three 9-ounce boxes frozen artichokes, thawed, drained and chopped
2 cloves garlic, minced
One 4.5-ounce can diced green chiles
1 cup shredded white Cheddar
Sliced baguette, for serving

GARLIC ARTICHOKE DIP

Not only is this chilled dip delicious and lower in fat, but it also offers easy make-ahead convenience. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 2-1/2 cups.

Number Of Ingredients 11

Garlic Artichoke Dip image

Steps:

In a small nonstick skillet, saute the onion, oregano and thyme in oil until onions are tender. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly., In a food processor, combine the beans, artichokes, lemon juice, salt, cayenne and onion mixture; cover and process until pureed. , Transfer to a small bowl. Cover and refrigerate at least 2 hours before serving. Serve with vegetables and/or pita chips.

Nutrition Facts : Calories 81 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 271mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic exchanges

Ingredients

1 large onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
5 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Assorted fresh vegetables and/or baked pita chips