WARM ARTICHOKE OLIVE DIP RECIPE - (4.7/5)
Provided by á-174535
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Coarsely chop artichokes and 3/4 cup basil in processor. Transfer mixture to 4-cup baking dish; mix in Parmesan, tapenade, and herb cheese. Bake until hot, about 30 minutes. Garnish with basil. Serve with breads.
COPYCAT OLIVE GARDEN HOT SPINACH AND ARTICHOKE DIP
I found this recipe on a (since-forgotten) web-site years ago and have been making it since. It's a copycat of Olive Garden's Spinach and Artichoke dip. I find it extremely similar. Whenever I have to go somewhere that I bring an appetizer, this is always the one that is requested.
Provided by AndreaVT96
Categories < 60 Mins
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Allow cream cheese to come to room temperature.
- Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well.
- Add the artichoke hearts and spinach (be careful to drain this well), and mix until blended.
- Spray pie pan with Pam, pour in dip, and top with mozarella cheese.
- Bake at 350 degrees for 25 minutes or until the top is browned.
- Best served with thinly sliced toasted bread, such as French or Italian.
Nutrition Facts : Calories 164.9, Fat 11.5, SaturatedFat 5.5, Cholesterol 31.2, Sodium 285.9, Carbohydrate 9.6, Fiber 4.6, Sugar 2, Protein 7.3
SPINACH, OLIVE AND ARTICHOKE DIP
Steps:
- Preheat the oven to 400 degrees F. Brush a shallow 2-quart baking dish (round or rectangular) with 1 tablespoon of the melted butter.
- In a food processor, combine the cream cheese, sour cream, spinach, olives, artichoke hearts, mozzarella, Pecorino and 3/4 cup of the Parmesan. Then add the garlic, nutmeg, and salt and pepper to taste. Pulse to roughly chop.
- Place dough balls around the edge of the prepared baking dish. Fill the center of the dish with the dip, spreading to even. Press any remaining dough balls into the top of the dip. Brush the dough with the remaining 2 tablespoons melted butter, and then sprinkle the dough and the dip with the remaining 1/4 cup Parmesan.
- Bake until the dip is bubbling and the rolls are golden and cooked through, about 20 minutes.
ARTICHOKE & OLIVE DIP
Create a laid-back Italian meal for friends with this delicious dip, breadsticks, olives and cured meats
Provided by Jane Hornby
Categories Buffet, Canapes
Time 15m
Number Of Ingredients 5
Steps:
- Put the artichokes, olives, pine nuts, Parmesan and lemon juice into a food processor and whizz to a rough paste. Can be made up to a day ahead and chilled. When ready to serve, put into a bowl, swirl the reserved oil from the artichokes over the top and finish with the remaining olive. If made ahead, bring it to room temperature about an hour before serving to let the flavours develop.
Nutrition Facts : Calories 179 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 2.14 milligram of sodium
OLIVE GARDEN SPINACH & ARTICHOKE DIP
Make and share this Olive Garden Spinach & Artichoke Dip recipe from Food.com.
Provided by Kritty
Categories European
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325ºF.
- Artichoke Preparation:.
- TRIM off stems and dry leaf ends.
- BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice for 30 minutes.
- COOL artichokes. Clean, peel, remove center "choke" (the hairy part) and slice artichoke.
- FOLLOW Dip Preparation steps below.
- Dip Preparation:.
- MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
- COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
- DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
- SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.
Nutrition Facts : Calories 722.1, Fat 48.2, SaturatedFat 26.7, Cholesterol 147, Sodium 1722.5, Carbohydrate 51.3, Fiber 14.8, Sugar 6.8, Protein 27
WARM OLIVE DIP
My husband, Mike, and I grow olives, so they often appear on our menus. In this recipe, olive add a little extra spark to ordinary artichoke dip.-Armstrong Olives, Mike and Cindy Armstrong, Porterville, California
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- In a bowl, combine mayonnaise and Parmesan cheese. Add artichokes and olives; mix well. Transfer to an ungreased 1-qt. baking dish. Bake, uncovered, at 350° for 30 minutes or until bubbly. Serve with crackers.
Nutrition Facts :
OLIVE ARTICHOKE DIP
Steps:
- Preheat oven to 350°. In a small bowl, combine the first 5 ingredients. Transfer to an ungreased 1-qt. baking dish. Bake, uncovered, until bubbly, 20-25 minutes. Serve with bread or chips.
Nutrition Facts : Calories 41 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 166mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
WARM ARTICHOKE-OLIVE DIP
Made this recipe last night that I found in an old issue of Bon Appetit. It was really easy and very good. We had to sub black olive tapenade as that was what I could find at the store and this seemed to work fine.
Provided by Dr. Jenny
Categories Cheese
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F
- Coarsely chop artichokes and 3/4 cup basil inn processor.
- Transfer mixture to 4-cup baking dish; mix in Parmesan, tapenade, and herb cheese.
- Bake until hot, about 30 minutes.
- Garnish with basil. Serve with breads.
Nutrition Facts : Calories 95.6, Fat 6.1, SaturatedFat 3.7, Cholesterol 17, Sodium 405.5, Carbohydrate 3.5, Fiber 0.9, Sugar 0.1, Protein 7
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Estimated Reading Time 5 mins
- Set your oven to 400 degrees. Cut the top off the head of garlic and place it in a small baking dish, cut side up. Drizzle it with the oil and place it in your oven. (Don’t wait for it to preheat.) Roast the garlic for 25 minutes, or until it is soft and the top is starting to brown. Remove it from the oven and set it aside to cool.
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- Place the dip in the oven and bake for 20-25 minutes, or until it is hot and bubbling and all the cheese has melted. Sprinkle the top with oregano and serve immediately.
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