HOT ARTICHOKE AND DILL DIP
I grew up not far from Castroville, known as the Artichoke Capital of the World. I well remember weekend morning rides along the California coast when road stands sold artichokes for a nickel each, and our lunches with mountains of boiled artichokes and mayonnaise. When artichoke dip became popular in the sixties (promoted by Best Foods as a way to cook with their Hellmann's/Best Foods mayonnaise), I fell in love immediately, as it featured one of my favorite food combinations. Here is my offering for the perfect artichoke dip.
Provided by Rick Rodgers
Categories Cookstr Recipes
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the artichokes and place a heatproof bowl or plate on top to keep them submerged. Cook until the artichokes are very tender and the leaves are easy to pull off, 45 minutes to 1 hour. Drain and rinse under cold water until cool enough to handle.
- Working with one artichoke at a time, pull off the leaves until you reach the thin core of very tender leaves. Place the leaves in a plastic bag and refrigerate to serve with the dip, if desired. Pull off the core to reveal the heart. Using a dessert spoon, scoop out and discard the fuzzy choke. Using a small sharp knife, trim off any tough skin from the hearts and the stems, if attached (the inner stem has the same flavor as the heart). Chop the heart and stems into ½-inch cubes.
- Mix the chopped artichoke, havarti, Parmesan, mayonnaise, dill, and garlic in a medium bowl. Transfer to a 3- to 4-cup baking dish. (The dip can be covered and refrigerated for up to 1 day.)
- Position a rack in the center of the oven and preheat the oven to 350°F.
- Sprinkle the bread crumbs on the dip and drizzle with the oil. Bake until the dip is bubbling, 20 to 30 minutes (longer if it's been refrigerated). Serve hot.
- Original Artichoke Dip: Mix ½ cup Hellmann's or Best Foods mayonnaise, ½ cup sour cream, one 14-ounce can artichoke hearts, drained and chopped, 1/3 cup freshly grated Parmesan, and 1/8 teaspoon hot red pepper sauce. Bake as directed.
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
DELICIOUS ARTICHOKE DIP
This hot artichoke dip is the life of any party. Serve hot with celery, toasted bread or crackers.
Provided by Tiffany Rhine
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 25m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium-sized mixing bowl, stir together mayonnaise, sour cream, Parmesan cheese and onion. When these ingredients are combined, mix in artichoke hearts, lemon juice, salt and pepper. Transfer mixture to a shallow baking dish.
- Bake at 400 degrees F (200 degrees C) for 20 minutes, or until light brown on top.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 6.6 g, Cholesterol 23.3 mg, Fat 19.2 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 481.4 mg, Sugar 0.9 g
HOT SPINACH ARTICHOKE DIP
Steps:
- Preheat oven to 350 degrees In a large bowl, combine the cream cheese, sour cream, and mayonnaise in a bowl. Fold in cheeses, garlic, salt, and pepper. Combine with artichokes and spinach. Fold in Roma tomatoes. Place in an 8×8 baking dish. Bake for about 30 minutes - or until bubbly
Nutrition Facts : Calories 223 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 473 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
WARM CREAMY SPINACH AND ARTICHOKE DIP
This is always a huge hit, whenever/wherever I serve this appetizer. Too many people have asked me for the recipe, so I decided to post it and share with everybody.
Provided by RuizA
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat a saucepan over medium heat, saute garlic and onion in butter/olive oil until softened, 3 to 5 minutes.
- Stir in flour and cook for 2 minutes. Mixed well with the fat.
- Slowly whisk in cream, milk, and chicken broth. Whisk until the sauce is lump free.
- Continue cooking and stirring over medium heat until boiling. Stir in Parmesan cheese, lemon juice, hot sauce, salt and pepper. Stir until the cheese has melted, then turn the heat to low and stir in the sour cream.
- Squeeze the spinach dry in a towel, and coarsely chop the artichoke hearts. Fold in the spinach and artichoke hearts in the sauce.
- If not serving right away, transfer the mixture into a microwave-safe dish and sprinkle cheddar cheese on top. The dip can be refrigerated until ready to serve.
- To serve, microwave dip on 50% power until the sauce is warm and cheese is melted.
Nutrition Facts : Calories 408.8, Fat 31.7, SaturatedFat 17.3, Cholesterol 84, Sodium 440.2, Carbohydrate 19.3, Fiber 6.2, Sugar 4, Protein 16.1
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.
BETH'S WARM ARTICHOKE DIP
Make and share this Beth's Warm Artichoke Dip recipe from Food.com.
Provided by Cadylynn
Categories < 30 Mins
Time 20m
Yield 1/4 cup, 8 serving(s)
Number Of Ingredients 5
Steps:
- Set cream cheese on counter and bring to room temperature.
- Mix cream cheese and mayonnaise together.
- Add grated parmesan, artichoke hearts, and chilies.
- Heat in microwave or oven just before serving.
Nutrition Facts : Calories 324.8, Fat 25.2, SaturatedFat 10.9, Cholesterol 55.3, Sodium 744.7, Carbohydrate 15.4, Fiber 2.9, Sugar 3.3, Protein 11.6
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