WARM ARTICHOKE AND BACON DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.
- For the dip: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish.
- Place a large skillet over medium-high heat. Add the oil and bacon and cook until crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes.
- Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not let the dip boil), 10 minutes. Serve the pita chips alongside.
HOT ARTICHOKE SPINACH DIP
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
- In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
- Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 81.8 calories, Carbohydrate 3.1 g, Cholesterol 19.2 mg, Fat 6 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 202.7 mg, Sugar 0.2 g
HOT ARTICHOKE AND SPINACH DIP II
This dip is amazing -- so cheesy and fragrant. If you don't like artichokes, don't worry -- you'll never know they're in there! My only question is: Is it okay to just eat it with a spoon right out of the dish?
Provided by TIFFANY BRENNAN
Categories Appetizers and Snacks
Dips and Spreads Recipes
Spinach Dip Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
- In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
- Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Nutrition Facts : Calories 134 calories, Carbohydrate 3.4 g, Cholesterol 27.8 mg, Fat 11.7 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 315.1 mg, Sugar 0.2 g
HEALTHY WARM ARTICHOKE DIP
This is a tasty healthy option for an appetizer or snack. Super fast and easy! Serve with warm pita or tortilla chips. From SELF magazine.
Provided by akgrown
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Finely chop artichoke hearts and put in a microwave-safe dish.
- Add yogurt, cheese, garlic, and basil. Mix well.
- Microwave 3 minutes on high. Stir. Microwave 2 minutes more. Serve warm.
Nutrition Facts : Calories 167.1, Fat 6.5, SaturatedFat 4, Cholesterol 17.2, Sodium 431.2, Carbohydrate 16.3, Fiber 8.6, Sugar 4.4, Protein 13
WARM ARTICHOKE DIP
Make and share this Warm Artichoke Dip recipe from Food.com.
Provided by Dana-MMH
Categories < 30 Mins
Time 30m
Yield 20 appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 325.
- Drain and chop artichoke hearts.
- Combine mayo, sour cream, and parmesan cheese.
- Mix together artichoke hearts with mayo mixture in an oven safe glass pie dish Add garlic to taste.
- Bake for 25 minutes.
- Serve with crackers or pita bread.
WARM SPINACH AND ARTICHOKE DIP
Provided by Ellie Krieger
Categories appetizer
Time 50m
Yield 12 servings (1 serving is 1/4 cup)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool.
- In the bowl of a food processor combine the artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.
HOT ARTICHOKE-SPINACH DIP
"One taste of this outrageously delicious dip and your guests will not stop eating it until it's gone," promises Michelle Krzmarzick from Torrance, California. "The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It taste even better if you make it the night before and chill it in the fridge before baking."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cream cheese, Parmesan cheese, mayonnaise, garlic, basil, garlic salt and pepper; mix well. Stir in the artichokes and spinach. Transfer to a greased 9-in. pie plate. Sprinkle with mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and edges are lightly browned. Serve with crackers.
Nutrition Facts : Calories 68 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 139mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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