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.
SUPER-SIMPLE BACON, SPINACH, AND ARTICHOKE DIP
This super-simple dip is easy to prepare beforehand and pull out when guests arrive. This dip can be spread on baguette rounds and broiled until lightly golden brown or served cold with tortilla chips, crackers, or crostini.
Provided by KoalaFace
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 27m
Yield 18
Number Of Ingredients 6
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 12 minutes. Drain the bacon slices on a paper towel-lined plate. Cool; chop coarsely.
- Stir together the bacon, spinach, artichoke hearts, sour cream, mayonnaise, and Parmesan cheese until well combined. Serve immediately, or store in the refrigerator in an airtight container for up to 5 days.
Nutrition Facts : Calories 111.6 calories, Carbohydrate 3.2 g, Cholesterol 16.8 mg, Fat 8.9 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 339.7 mg, Sugar 0.2 g
SPINACH, ARTICHOKE AND BACON DIP WITH CRISPY PITAS
Steps:
- Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside.
- Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.
- Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.
HOT ARTICHOKE, SPINACH AND BACON DIP
Make and share this Hot Artichoke, Spinach and Bacon dip recipe from Food.com.
Provided by JustJanS
Categories Spinach
Time 45m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Remove a lid from the loaf of bread. Scoop inside of bread out, leaving about a 1/2 inch shell.
- I baked the lid and the soft insides for 5 minutes, then broke into chunks for dipping.
- Mix together all ingredients except paprika, and pile into bread shell.
- Sprinkle over paprika, and bake in a moderate oven for 30 minutes or until hot and bubbling.
- Serve with vegetables and crackers to dip (I just like to rip the bread shell apart though).
SPICY BACON, SPINACH AND ARTICHOKE DIP
Make and share this Spicy Bacon, Spinach and Artichoke Dip recipe from Food.com.
Provided by rickoholic83
Categories Pork
Time 40m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Defrost the frozen spinach in the microwave for about 5 minutes. Carefully squeeze out as much water as possible and set aside.
- Microwave the cream cheese for a minute.
- Combine the cream cheese, mayonnaise, sour cream, cayenne and granulated garlic in a large bowl and mix well.
- Add the spinach, bacon, artichoke bottoms and cheese. Stir to combine.
- Spread in a pie plate or small casserole dish.
- Bake until bubbling and slightly browned on top, about 30 minutes.
- Serve hot with crackers, pita chips or cocktail bread.
Nutrition Facts : Calories 320.9, Fat 28.9, SaturatedFat 10.9, Cholesterol 54.1, Sodium 503.8, Carbohydrate 8.9, Fiber 2.7, Sugar 2.1, Protein 8
ARTICHOKE AND BACON DIP
This dip is so tangy and delicious that it willdisappear quickly so you may want to double the recipe!!
Provided by MarieRynr
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine artichoke hearts, mayonnaise, lemon juice, bacon and onion in a bowl.
- Mix well.
- Chill, covered, until serving time.
- Serve with crackers.
- This dip may instead be baked at 350*F for 20 minutes if desired.
Nutrition Facts : Calories 145.9, Fat 10.1, SaturatedFat 2.1, Cholesterol 10.2, Sodium 421.3, Carbohydrate 12.6, Fiber 3.6, Sugar 2.1, Protein 3.4
WARM ARTICHOKE AND BACON DIP
How to make Warm Artichoke and Bacon Dip
Provided by @MakeItYours
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.
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