Best Baked Artichoke Dip With Winter Crudites Recipes

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ARTICHOKE DIP



Artichoke Dip image

Crackers make great dippers for this artichoke dip recipe. Chips and breadsticks work well, too. It's become the traditional introduction to our family's Christmas Eve dinner. -Mrs. William Garner, Austin, Texas

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 cups.

Number Of Ingredients 7

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup mayonnaise
1/3 to 1/2 cup grated Parmesan cheese
1 garlic clove, minced
Dash hot pepper sauce
Paprika, optional
Assorted crackers

Steps:

  • In a large bowl, combine the artichokes, mayonnaise, Parmesan, garlic and pepper sauce. Transfer to a greased 1-qt. baking dish. Sprinkle with paprika if desired. , Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Serve warm with crackers.

Nutrition Facts : Calories 117 calories, Fat 12g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 168mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

ARTICHOKE DIP WITH FONTINA



Artichoke Dip with Fontina image

Everyone loves this warm, cheesy dip, especially when it's served with crunchy pita chips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, diced small
3 garlic cloves, finely chopped
3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped
1/3 cup dry white wine
4 ounces Neufchatel cream cheese, room temperature
2 1/4 cups cubed Fontina cheese (about 3/4 pound)
1/4 cup chopped fresh parsley
8 pitas, each cut into 6 wedges

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes.
  • Remove skillet from heat and stir in cream cheese until blended. Fold in 1 1/4 cups Fontina and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup additional Fontina. Bake until golden and bubbling, 30 minutes.
  • Meanwhile, in a large bowl, toss pitas with 1 tablespoon oil; spread on a rimmed baking sheet. Bake until golden and crisp, 15 to 20 minutes. Serve warm dip with pita chips.

Nutrition Facts : Calories 484 g, Fat 21 g, Fiber 6 g, Protein 23 g

BAKED ARTICHOKE DIP



Baked Artichoke Dip image

Make and share this Baked Artichoke Dip recipe from Food.com.

Provided by canarygirl

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 can artichoke heart, drained
1 small onion
2 cloves garlic
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup parmesan cheese
1 (8 ounce) package mozzarella cheese, divided
1/2 teaspoon oregano
1/4 teaspoon dried basil or 6 leaves fresh basil, approximately
salt and pepper
chopped parsley (to garnish) (optional)
1 loaf crusty French bread

Steps:

  • Process artichokes, onion and garlic in the food processor until smooth (or if you like, until blended, but still have texture).
  • In medium sized bowl (or if you're a little lazy like me, right in the medium sized ceramic baking dish), combine remaining ingredients except parsley and bread, reserving 1 cup of mozzarella.
  • Sprinkle remaining cheese over artichoke dip, and sprinkle with chopped parsley.
  • Bake at 400º for 20 minutes, or until bubbly and beginning to brown.
  • Serve with crusty french bread slices.

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