THREE CHEESE ARTICHOKE & SPINACH DIP
Grated Parm, shredded mozzarella, cream cheese, mayo and butter make this dip as decadent as it gets. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 cups dip.
Number Of Ingredients 15
Steps:
- Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.
Nutrition Facts : Calories 359 calories, Fat 29g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 526mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
CAPONE'S GARLIC ARTICHOKE CHEESE SPREAD
Provided by Food Network
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Mix it all together and eat up!
LAYERED ARTICHOKE SPREAD
I am always asked for this recipe when I serve it. Serve with crackers. I have always used a deep, round bowl to make the mold in. It should be about a 3 cup capacity. Cooking time is actually time in refridgerator chilling.
Provided by Jenny Frenny
Categories Spreads
Time 8h20m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl,mix the cream cheese and ranch dressing packet well.
- Chop the artichokes roasted red peppers and parsley. Add to cream cheese mix.
- Line your bowl with plastic wrap as smoothly as possible. Layer ingredients in following order: 1/3 cream cheese, half of artichoke mixture, 1/3 cream cheese, other half of artichoke mixture, and last 1/3 of cream cheese. Spread each addition into a smooth layer. Cover top with plastic wrap and place in refridgerator for 8 hours.
- To serve, remove plastic wrap from top. Invert the mold onto your serving dish. Remove the bottom layer of plastic wrap. Use a table knife to smooth out the mold's appearance.
- Serve with crackers around the mold on the platter.
Nutrition Facts : Calories 168.1, Fat 15.9, SaturatedFat 10, Cholesterol 49.9, Sodium 215, Carbohydrate 3.4, Fiber 1, Sugar 0.3, Protein 4.1
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
CHEESY ARTICHOKE DIP
"I first tasted this warm, well-flavored dip at our daughter's house-and immediately asked for the recipe," relates Ramona Larson, a homemaker from Andover, Minnesota. Since then, she's served it herself at family gatherings. "Everyone who tries it comes back for more," she reports. If you'd like, you can place the dip in a hollowed-out-artichoke, just like our kitchen crafters did. Or keep it in the dish you bake it in-either way, it'll heat up any setting.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the artichoke hearts, mayonnaise, mozzarella cheese, 1/2 cup of Parmesan cheese, onion, parsley and garlic salt. Spoon into an ungreased 1-qt. baking dish. Top with remaining Parmesan cheese. , Bake, uncovered, at 350° for 20 minutes. If desired, use fresh artichokes as serving "bowls". Remove the center leaves, leaving a hollow shell; spoon dip into shell. Serve warm with crackers.
Nutrition Facts : Calories 160 calories, Fat 14g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 299mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
BAKED ARTICHOKE AND JALAPEñO CHEESE SPREAD
Pretty red bell pepper adds color to hot artichoke spread, while pickled jalapeno slices add some spice.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
- In medium bowl, stir together cream cheese and mayonnaise. Stir in artichokes, bell pepper and jalapeños. Reserve 1 tablespoon of the cheese; stir remaining cheese into artichoke mixture.
- Spread cheese mixture evenly in bottom of pie plate. Sprinkle evenly with bread crumbs and reserved tablespoon cheese.
- Bake about 20 minutes or just until top is lightly golden. Serve warm with crackers.
Nutrition Facts : Calories 190, Carbohydrate 13 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 1 g, TransFat 1 g
LAYERED SUN-DRIED TOMATO AND ARTICHOKE SPREAD
This Layered Sun-Dried Tomato and Artichoke Spread looks complicated to make, so we've included step-by-step photos to prove to you that it's not!
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 12 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Cut cream cheese horizontally into 3 slices. (See Tip.) Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
- Combine artichokes and pesto; spoon over second cream cheese layer.
- Top with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour.
Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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