Posts Tagged ‘Artichoke’

Hot Artichoke Dip

1/2 cup (2 ounces) grated Romano cheese
1 large clove garlic
1 (10 ounce) package frozen chopped spinach, thawed,
    firmly squeezed to remove moisture
1 (6 1/4 ounce) jar artichoke hearts, drained and patted dry
1 (8 ounce) container soft garlic cream cheese
2 large eggs
1 cup (4 ounces) shredded mozzarella or Monterey jack cheese
Tortilla chips, sour cream and salsa

Preheat oven to 375 degrees F.

Put Romano cheese in a food processor fitted with the metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into a medium bowl. Fold in Monterey jack cheese. Transfer to a 2- to 3-cup baking dish; bake until heated through, 20 to 25 minutes.

Serve hot with tortilla chips, sour cream and salsa.

Makes 16 servings.

Blue Cheese Artichoke Dip

1 cup crumbled blue cheese
1 cup shredded Parmesan cheese
3 cloves garlic, chopped
1 (16 ounce) carton reduced-fat sour cream
1 small jar marinated artichokes, chopped  (about 1 cup)
1 (10 ounce) package frozen spinach, thawed

Place cheeses, sour cream and garlic together in a skillet or casserole dish and melt them, stirring to combine. (If you do this in the microwave, use medium or low power and stop to stir every couple of minutes.) Stir in artichokes and spinach and reheat until dip is hot but not bubbly.

Serve with crackers.

Hot Artichoke Spread

1 (14 ounce) can artichoke hearts, drained and finely chopped
8 ounces cream cheese, softened
1 garlic clove, minced
1/3 cup mayonnaise
2/3 cup Parmesan cheese, grated

Combine all ingredients in a bowl and mix well. Place in a lightly greased casserole dish and bake for 20 minutes at 350 degrees F.

Serve warm with crackers and/or toast points.

Artichoke Dip

This dip can be prepared the night before, covered with plastic wrap, refrigerated, and then baked right before serving.

1 (14 ounce) can artichoke hearts, drained,
    then blended or chopped
1 cup mayonnaise
1 cup Parmesan cheese
1/2 teaspoon garlic powder or 1 clove garlic, minced

Mix all ingredients. Pour into 9-inch pie pan and bake 20 minutes or until lightly browned at 350 degrees F. Garnish with chopped tomatoes and scallions.

Serve with Ritz Crackers.

Artichoke Green Chile Cheese Dip

1 (6 ounce) can marinated artichokes
3 green onions, chopped
1 (4 ounce) can diced green chiles
1/2 cup mayonnaise
1 (8 1/2 ounce) can artichokes, drained and chopped
2 cups grated Cheddar cheese, divided
Tortilla chips

Reserving marinade, drain and chop artichokes.

Saut? onions in 1 to 2 tablespoons reserved marinade until softened, but not browned.

In a mixing bowl combine chiles with mayonnaise. Blend in plain and marinated artichokes and onions. Fold in 1 cup Cheddar cheese. Spread in greased ovenproof serving dish. Bake at 350 degrees F for 10 minutes or until heated through.

Sprinkle remaining cup of cheese over top and bake another 10 minutes.

Serve hot with tortilla chips. This can be made ahead and refrigerated.