Best Artichoke And Green Olive Dip Recipes

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COLLARD GREEN AND ARTICHOKE DIP



Collard Green and Artichoke Dip image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 14

4 tablespoons butter
2 cloves garlic, chopped
1 shallot, chopped
1/4 cup all-purpose flour
1 pint heavy whipping cream
2/3 cup freshly grated Parmesan
1/2 cup shredded Cheddar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lemon, juiced
Dash hot sauce
Dash Worcestershire sauce
2 (10-ounce) boxes collard greens, thawed and drained
1 (14-ounce) jar artichoke hearts, drained and coarsely chopped

Steps:

  • Preheat oven to 425 degrees F.
  • Melt butter in a 2-quart saucepan over medium heat. Add garlic and shallots and saute until tender, about 3 minutes. Stir in the flour and cook for 1 minute until it reaches a golden blonde color. Slowly whisk in the cream and turn up heat until it thickens.
  • Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.
  • Add mixture to a casserole dish. Bake for 15 minutes until golden brown.
  • Serve this dip with baked pita chips.

SPINACH, OLIVE AND ARTICHOKE DIP



Spinach, Olive and Artichoke Dip image

Provided by Nancy Fuller

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 13

3 tablespoons unsalted butter, melted
8 ounces cream cheese, room temperature
1/2 cup sour cream
10 ounces frozen spinach, thawed and squeezed dry
1/2 cup pitted green olives
One 14-ounce can quartered artichoke hearts, drained
1/2 cup grated mozzarella
1/2 cup grated Pecorino Romano
1 cup grated Parmesan
1 clove garlic, chopped
1/4 teaspoon grated nutmeg
Kosher salt and freshly ground black pepper
12 dough balls frozen dinner rolls, such as Rhodes, thawed

Steps:

  • Preheat the oven to 400 degrees F. Brush a shallow 2-quart baking dish (round or rectangular) with 1 tablespoon of the melted butter.
  • In a food processor, combine the cream cheese, sour cream, spinach, olives, artichoke hearts, mozzarella, Pecorino and 3/4 cup of the Parmesan. Then add the garlic, nutmeg, and salt and pepper to taste. Pulse to roughly chop.
  • Place dough balls around the edge of the prepared baking dish. Fill the center of the dish with the dip, spreading to even. Press any remaining dough balls into the top of the dip. Brush the dough with the remaining 2 tablespoons melted butter, and then sprinkle the dough and the dip with the remaining 1/4 cup Parmesan.
  • Bake until the dip is bubbling and the rolls are golden and cooked through, about 20 minutes.

HOT ARTICHOKE & GREEN OLIVE PARMESAN DIP



Hot Artichoke & Green Olive Parmesan Dip image

Baked until hot and bubbly, this creamy Parmesan-mayo dip gets a distinctly Mediterranean flavor from artichoke hearts and stuffed green olives.

Provided by My Food and Family

Categories     Dips & Spreads

Time 35m

Yield 22 servings, 2 Tbsp. each

Number Of Ingredients 5

1 can (14 oz.) artichoke hearts, drained, chopped
1 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Real Mayo
10 pimento-stuffed green olives, sliced
1 clove garlic, minced

Steps:

  • Heat oven to 350ºF.
  • Mix all ingredients.
  • Spoon into shallow ovenproof dish sprayed with cooking spray.
  • Bake 20 to 25 min. or until hot and bubbly.

Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

OLIVE ARTICHOKE DIP



Olive Artichoke Dip image

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 3 cups.

Number Of Ingredients 6

2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and diced
3/4 cup grated Parmesan cheese
1 can (4 ounces) chopped green chiles
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons mayonnaise
Sliced French bread or tortilla chips

Steps:

  • Preheat oven to 350°. In a small bowl, combine the first 5 ingredients. Transfer to an ungreased 1-qt. baking dish. Bake, uncovered, until bubbly, 20-25 minutes. Serve with bread or chips.

Nutrition Facts : Calories 41 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 166mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

ARTICHOKE AND GREEN OLIVE DIP



Artichoke and Green Olive Dip image

Make and share this Artichoke and Green Olive Dip recipe from Food.com.

Provided by Ceezie

Categories     < 15 Mins

Time 5m

Yield 3 cups

Number Of Ingredients 7

2 (14 2/3 ounce) cans whole artichoke hearts
1/2 cup extra virgin olive oil
2 teaspoons fresh lemon juice
1 garlic clove, minced
1 cup pitted green olives, finely chopped
fresh ground pepper
1/4 cup finely chopped fresh parsley

Steps:

  • Drain artichoke hearts and rinse in cool water.
  • Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
  • Puree until smooth, 2 to 3 minutes.
  • Transfer to a bowl and stir in green olives.
  • Season with pepper to taste.
  • Chill at least 2 hours.
  • Before serving, stir in the chopped parsley.

ARTICHOKE & OLIVE DIP



Artichoke & olive dip image

Create a laid-back Italian meal for friends with this delicious dip, breadsticks, olives and cured meats

Provided by Jane Hornby

Categories     Buffet, Canapes

Time 15m

Number Of Ingredients 5

280g jar chargrilled artichokes in oil, drained, 2 tbsp of the oil reserved
340g jar pitted green olives , drained, 1 olive reserved, to serve
25g pine nuts
50g parmesan (or vegetarian alternative), finely grated
juice ½ lemon

Steps:

  • Put the artichokes, olives, pine nuts, Parmesan and lemon juice into a food processor and whizz to a rough paste. Can be made up to a day ahead and chilled. When ready to serve, put into a bowl, swirl the reserved oil from the artichokes over the top and finish with the remaining olive. If made ahead, bring it to room temperature about an hour before serving to let the flavours develop.

Nutrition Facts : Calories 179 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 2.14 milligram of sodium

ARTICHOKE OLIVE DIP WITH FENNEL CRUDITES



Artichoke Olive Dip with Fennel Crudites image

Categories     Condiment/Spread     Food Processor     Garlic     Olive     Vegetarian     Quick & Easy     Artichoke     Fennel     Chill     Vegan     Parsley     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

a 14-to-16 ounce can whole artichoke hearts, rinsed well, drained, and patted dry
1/4 cup olive oil
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup brine-cured green olives such as picholine, pitted and chopped
3 tablespoons finely chopped fresh parsley leaves
Garnish: fresh parsley sprigs
Accompaniment: 2 medium fennel bulbs (sometimes called anise), stalks trimmed flush with bulbs and bulbs cut lengthwise into strips or triangles for dipping

Steps:

  • In a food processor purée artichoke hearts with oil until very smooth, about 2 minutes. Transfer purée to a bowl and stir in garlic paste, olives, and salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs.
  • Serve dip with fennel.

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Artichoke and green olive dip is a popular appetizer that is enjoyed by many. It is usually served with crackers, bread, or vegetables. The dip is a perfect blend of tangy and salty flavors that are sure to please any palate. In this article, we will discuss everything you need to know about artichoke and green olive dip recipes, from the history of the dish to its variations.

History of Artichoke and Green Olive Dip Recipes

Artichoke and green olive dip is a relatively new recipe that has gained popularity in recent years. It is believed to have originated in the Mediterranean region, where both artichokes and olives are commonly found. The dish was likely created by a creative chef looking to combine the two ingredients into an appetizing and delicious dip. Today, the dish has become a staple in many households and is a popular offering in restaurants.

How to Make Artichoke and Green Olive Dip

Making artichoke and green olive dip is relatively easy and can be done with a few simple ingredients. The main ingredients you will need are artichoke hearts, green olives, cream cheese, mayonnaise, garlic, and cheese. You can also add other ingredients like red pepper flakes, lemon juice, and parsley for added flavor.
Ingredients:
  • 1 cup of marinated artichoke hearts
  • 1 cup of green olives
  • 8 oz cream cheese
  • 1/2 cup mayonnaise
  • 2 cloves of garlic
  • 1/4 cup of grated parmesan cheese
  • 1/4 cup of grated mozzarella cheese
Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. In a food processor, pulse the artichokes, garlic, and olives until finely chopped.
  3. In a mixing bowl, combine cream cheese, mayonnaise, and the artichoke and olive mixture. Mix until smooth.
  4. Mix in the grated Parmesan cheese and mozzarella cheese.
  5. Transfer the dip to an oven-safe dish and bake for 20-25 minutes or until the top is golden brown and bubbly.
  6. Serve the dip warm with crackers, bread, or vegetables.

Variations on Artichoke and Green Olive Dip

While the traditional artichoke and green olive dip recipe is delicious, there are many variations that you can try to create a unique flavor profile. Here are some ideas:
Spinach and Artichoke Dip
This variation on the traditional dip adds spinach to the mix for a deliciously creamy and savory dip.
Kalamata Olive Dip
Swap out the green olives for Kalamata olives to create a tangier dip with a unique flavor.
Jalapeno Popper Dip
Add some heat to your artichoke dip by incorporating diced jalapeno peppers into the mix.
Feta and Artichoke Dip
This variation adds crumbled feta cheese to the mix for an indulgent and creamy dip with a tangy kick.
Roasted Red Pepper Dip
Add some sweet and smoky flavors to your dip by incorporating roasted red peppers into the mix.

Conclusion

Artichoke and green olive dip is a delicious and easy appetizer that is sure to please. Whether you stick to the traditional recipe or try one of the variations, you are sure to impress your guests with this tangy and salty dip. So why not give it a try at your next gathering or party and enjoy the compliments on your culinary skills!

Artichoke and green olive dip is a delicious treat that is perfect for parties, game nights, or even as a snack. This recipe is easy to make and is sure to be a hit with your guests. However, making this dip takes some skill, so here are some valuable tips for making the perfect artichoke and green olive dip that will have your guests reaching for seconds.

Choosing the Right Ingredients

The first step in making the perfect artichoke and green olive dip is choosing the right ingredients. When choosing artichokes, make sure to select fresh, large artichokes with tightly packed leaves. Small, wilted, or mushy artichokes will not work well in this recipe. Also, make sure to use fresh green olives that are pitted and sliced.
Types of artichokes
There are several types of artichokes available in the market, but not all of them are suitable for making dips. Here are the types of artichokes you can choose from for this recipe. - Globe artichokes: These are the most common type of artichokes used for making dips. They have a firm texture and a mild, nutty flavor that complements the other ingredients in the dip. - Baby artichokes: These are smaller versions of globe artichokes and are great for making dips. They have a sweeter and milder taste than the larger globe artichokes. - Frozen artichokes: If fresh artichokes are not available, you can use frozen artichokes. Make sure to thaw them before using.

Preparing the Ingredients

Before making the artichoke and green olive dip, you need to prepare the ingredients. Start by trimming the artichokes, removing the outer leaves, and slice them into small pieces. Also, finely chop the green olives and set them aside. Make sure to drain the artichokes and olives well to remove any excess liquid.
Trimming the artichokes
Trimming the artichokes can be a bit daunting, but it is essential for making perfect artichoke and green olive dip. Here's how to do it: 1. Cut off the top quarter of the artichoke with a sharp knife. 2. Trim the sharp tips of the leaves with scissors. 3. Cut off the stem to leave a flat base. 4. Remove the tough outer leaves until you reach the tender inner leaves. 5. Cut the artichoke in half lengthwise and remove the hairy choke with a spoon. 6. Slice the artichoke into small pieces.
Finely chopping the green olives
Green olives have a distinct taste that adds tanginess and salt to the dip. Here's how to finely chop the olives: 1. Drain the brine from the jar of green olives. 2. Rinse the olives under running water to remove excess salt. 3. Pat dry the olives with a kitchen towel. 4. Finely chop the olives with a sharp knife.

Mixing the Ingredients

The next step is to mix the ingredients to make the artichoke and green olive dip. In a large bowl, combine the artichokes, green olives, mayonnaise, sour cream, garlic, lemon juice, Parmesan cheese, and black pepper. Mix well until all the ingredients are well combined.
Adding more flavor
If you want a more flavorful dip, you can add some of the following ingredients: - Roasted red peppers: Finely chop roasted red peppers and add them to the dip for a sweet and smoky taste. - Jalapeno peppers: Finely chop jalapeno peppers and add them to the dip for a spicy kick. - Sun-dried tomatoes: Finely chop sun-dried tomatoes and add them to the dip for a sweet and tangy taste.

Serving the Dip

Once you've mixed the ingredients, it's time to serve the dip. Transfer the mixture to a serving bowl, and garnish with chopped fresh parsley or sliced green onions. Serve the dip with pita chips, French bread, or vegetables like carrots and celery.
Storing the Dip
Artichoke and green olive dip can be stored in an airtight container in the refrigerator for up to three days. However, the dip may become runny as it sits, so make sure to stir it well before serving again.

Conclusion

Making the perfect artichoke and green olive dip is all about choosing the right ingredients, preparing them correctly, mixing them well, and serving them with the right accompaniments. Follow these tips, and you'll be sure to impress your guests with a delicious and flavorful dip.

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