Best 5 Minute Delicious Artichoke Dip Food Processor Make Ahead Recipes
ARTICHOKE DIP
Steps:
- Preheat oven to 350 degrees F.
- To a mixing bowl add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese. Combine until smooth.
- Stir in chopped artichoke hearts and a little bit of dill weed, to taste.
- Place in a greased baking dish (most pan sizes around 8x8 in or a little smaller will work. You could even use a pie pan).
- Sprinkle remaining 1/4 cup of parmesan cheese on top. Sprinkle with a little extra dill weed, if desired.
- Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.
Nutrition Facts : Calories 315 kcal, Carbohydrate 6 g, Protein 12 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 63 mg, Sodium 728 mg, Sugar 2 g, ServingSize 1 serving
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
5 MINUTE DELICIOUS ARTICHOKE DIP (FOOD PROCESSOR, MAKE AHEAD)
I have adapted this recipe from the Joy of Cooking with a few modifications that have crept in over my many years of making it. It is always a crowd pleaser and it is a breeze to prepare in the food processor. If you don't have a food processor, you can easily do the chopping and mixing by hand. You can also make it a day ahead and refrigerate until you are ready to bake. A double batch will fit in a standard food processor.
Provided by StephanieZ
Categories Cheese
Time 30m
Yield 2 1/2 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Coarsely chop the onion in the food processor.
- Add drained artichoke hearts. Coarsely chop (on pulse). Don't over chop. (Over chopping will make the dip thin and watery.).
- Add lemon juice, parmesan cheese, mayonnaise, cream and pepper. Briefly pulse processor to mix or mix with the spatula. Don't over chop.
- Spoon into an ovenproof casserole. You may refrigerate it (covered) for a day or so until you are ready to bake it.
- Bake uncovered at 400 degrees F for about 25 min until bubbly and top is golden.
- Serve with sliced french bread.
Nutrition Facts : Calories 451.9, Fat 20.8, SaturatedFat 7.8, Cholesterol 42.1, Sodium 1148.4, Carbohydrate 51.3, Fiber 6, Sugar 2.7, Protein 15.9
QUICK FOOD PROCESSOR BISCUITS
These light, tasty biscuits are very quick when made in the food processor, but you can also make them without it. I adapted this recipe from one I found on the back of a baking powder can.
Provided by Holly Short
Categories Quick Breads
Time 17m
Yield 6-8 biscuits, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 475 degrees.
- Put the flour, baking powder and salt in the food processor. Pulse several times to mix.
- If your shortening is hard cut it up before dropping on the food processor. Pulse until shortening is in bits about the size of small peas.
- Add milk and pulse until dough comes together.
- Dump on to a floured board and knead for a minute or two.
- Roll to 1/2 inch thick and cut dough with a floured biscuit cutter.
- Brush the biscuits with melted butter before baking on a lightly greased cookie sheet for 12-15 minutes.
Nutrition Facts : Calories 409.1, Fat 19.4, SaturatedFat 5.4, Cholesterol 6.4, Sodium 541.3, Carbohydrate 50.5, Fiber 1.7, Sugar 0.2, Protein 8
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