Best Artichoke Hearts Dip Recipes
MINI GRILLED ARTICHOKE HEARTS WITH LOW FAT SPINACH AND ARTICHOKE DIP
Provided by Food Network
Time 15m
Yield 10 to 12 appetizer servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 175 degrees F.
- Halve all but 2 of the artichoke hearts and grill the rest over medium-high heat on an oiled grill (a grill pan may be substituted) until lightly charred and warmed through. Keep warm in the oven while preparing the spinach and artichoke dip.
- In a large skillet, heat the olive oil over medium-high heat. Saute the onions until tender and translucent, about 3 minutes. Add the spinach and cook until wilted and all the moisture in the pan has evaporated, about 3 minutes. Chop the reserved whole artichoke hearts and add, along with the Greek yogurt, mozzarella and Parmesan. Cook until cheese has melted. Add the basil and nutmeg, season with salt and pepper, and serve on top of grilled artichoke hearts.
HOT ARTICHOKE/HEARTS OF PALM DIP
This is my evolution of the basic Artichoke Dip recipe. Add to, or delete, as it suits your taste. The can sizes for the artichoke & hearts of palm are correct. As I don't have any green chiles or water chestnuts in my cabinet at the moment, I'm guessing on the size although I've never seen either in but the one small size.The amount of mayo & cheese is also a guess as I've never really measured. Just dumped it in and baked. I would start off with little, and add (equal measures of mayo & cheese) until it has a nice, creamy consistency. Add as much cheese on top as you like. Great for any type of get-together.
Provided by ala-kat
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix roasted garlic with mayo. Finely chopped fresh garlic can be substituted.
- Mix mayo with remaining ingredients (saving 1/4 cup of cheese) in baking dish.
- Top with remaining cheese.
- Bake at 375 for appx 20 - 30 minutes.
- Serve with crackers, cracked black pepper crackers go really, really well with this.
Nutrition Facts : Calories 160.6, Fat 8, SaturatedFat 2.4, Cholesterol 12.1, Sodium 794, Carbohydrate 17.7, Fiber 4.7, Sugar 3, Protein 7.2
ARTICHOKE HEARTS DIP
Steps:
- The artichoke hearts should not be marinated Artichoke Hearts. Rinse and rain the artichoke hearts, then remove and discard the fuzzy chokes. Chop the artichoke hearts. Mix all of the ingredients, blending well and place in a greased 1 1/2 quart casserole. Dust the top of the mixture lightly with paprika. Bake at 325 degrees F. for 25 minutes and serve hot in a chafing dish. Makes about 3 cups of dip. SUGGESTED DIPPERS: French Or Italian Bread, Water Crackers, Snow Peas, Carrots, Salami Slices, Seafood Chunks Garnish with paprika if wanted.
HOT ARTICHOKE HEARTS AND RED PEPPER DIP
Get ready for game day with this Hot Artichoke Hearts and Red Pepper Dip. This yummy dip features melted mozzarella, chopped artichoke hearts and is studded with red peppers.
Provided by My Food and Family
Categories Dips & Spreads
Time 20m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Mix dressing and mustard in medium bowl until blended. Add artichokes, peppers and onions; mix well.
- Spoon into 1-qt. casserole sprayed with cooking spray; top with cheese.
- Bake 6 to 8 min. or until dip is heated through and cheese is melted.
Nutrition Facts : Calories 45, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 1 g, Protein 1 g
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