Artichoke Dip Bites Recipes

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ARTICHOKE BITES I



Artichoke Bites I image

I love this appetizer either hot or cold. If you love artichokes and cheese, you should enjoy this recipe.

Provided by PEG13

Categories     Appetizers and Snacks     Tapas

Time 50m

Yield 12

Number Of Ingredients 11

2 (6.5 ounce) jars marinated artichoke hearts, chopped
1 small onion, chopped
1 clove garlic, minced
4 eggs, beaten
¼ cup fine dry bread crumbs
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon dried oregano
⅛ teaspoon hot pepper sauce
2 cups shredded sharp Cheddar cheese
2 tablespoons finely minced fresh parsley

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan.
  • Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes.
  • In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix.
  • Grease a 9 inch square baking pan and pour in the contents of the bowl.
  • Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 4.6 g, Cholesterol 86.1 mg, Fat 14.1 g, Fiber 0.2 g, Protein 8.2 g, SaturatedFat 6.3 g, Sodium 337.2 mg, Sugar 0.6 g

ARTICHOKE DIP BITES



Artichoke Dip Bites image

These hot and bubbly, creamy, cheesy Artichoke Dip Bites cocooned in soft puff pastry are the best way to eat your favorite dip and sooo crazy delicious everyone will beg you for the recipe! These Bites boast three types of cheese - cream cheese, mozzarella and Parmesan, both mayonnaise and sour cream, green chiles for a tang and hand picked seasonings for maximum flavor. They are destined to become one of your favorite appetizers of all time and you don't even have to turn on the stove!

Provided by Jen

Time 45m

Number Of Ingredients 14

1 package puff pastry (2 sheets, 17.3 oz) (thawed according to directions)
1 14 oz. can artichoke hearts (in water) (rinsed, drained and chopped)
4 oz. Cream Cheese (softened)
1/4 cup mayonnaise
1/4 cup sour cream
1 cup freshly grated mozzarella cheese (divided)
1/4 cup grated Parmesan cheese
2 tablespoons canned mild chopped green chilies
1 teaspoon garlic powder
1/2 tsp EACH onion powder, ground cumin, dried parsley
1/4 tsp EACH paprika, pepper, salt
pinch-1/8 teaspoon cayenne pepper
bacon
parsley

Steps:

  • Mix together all of the Artichoke Dip ingredients in a medium bowl, using only 1/2 cup mozzarella. Set aside.
  • Preheat oven to 400 degrees F. Lightly spray two 24-count mini muffin pans with nonstick cooking spray. Set aside.
  • Unfold thawed pastries onto a lightly floured surface. Cut each pastry sheet into 36 squares for a total of 72 squares using your pizza cutter. To cut each sheet into 36 squares, cut each sheet in thirds along fold lines, then each third in half. Finally, cut six even rows.
  • Add two dough squares perpendicular to each other in 36 muffin cups as illustrated in above photo, pressing down in the center to create an indent for filling. (Note, they will only fill half of the second muffin pan).
  • Fill each dough cup with 1 tablespoon Artichoke Dip. Top dough cups evenly with remaining 1/2 cup mozzarella cheese.
  • Bake at 400 for 15 minutes, or until cheese is melted and turning golden. Wait 5 minutes before removing from muffin tin. Garnish with parsley and bacon if desired.

ARTICHOKE DIP



Artichoke Dip image

At a previous job whenever the party sign up list got to me I was already filled in to bring this every time! It can be easily halved, but I recommend using only full fat ingredients, it does NOT turn out well with light or nonfat products.

Provided by Michelle S.

Categories     < 60 Mins

Time 45m

Yield 1 serving dish

Number Of Ingredients 8

2 cans water packed artichoke hearts, drained
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 cup parmesan cheese (I use Krafts cannister)
garlic powder (I like plenty)
parsley flakes
cayenne pepper
baguette or buttery cracker, as dippers

Steps:

  • Preheat oven to 350 degrees.
  • Coarsely chop artichokes, set aside.
  • Take cream cheese, mayonnaise, Parmesan.
  • Beat until fluffy.
  • Add seasonings and artichokes.
  • Blend well by hand.
  • Place dip into a casserole (I use a fluted quiche dish) and bake for 25-30 minutes, or until bubbly and lightly golden brown.
  • Slice bagette, place out crackers, and watch them chow down.

BAKED ARTICHOKE BITES WITH GARLIC AIOLI RECIPE BY TASTY



Baked Artichoke Bites With Garlic Aioli Recipe by Tasty image

Here's what you need: panko bread crumbs, vegetarian parmesan cheese, salted butter, canned artichoke heart, fresh parsley, mayonnaise, olive oil, garlic, lemon juice, salt, fresh parsley

Provided by Merle O'Neal

Categories     Snacks

Yield 4 servings

Number Of Ingredients 11

1 cup panko bread crumbs
½ cup vegetarian parmesan cheese
½ cup salted butter, 1 stick, melted
15 oz canned artichoke heart, 2 cans, drained, rinsed, and patted dry
fresh parsley, chopped, for serving
½ cup mayonnaise
2 tablespoons olive oil
1 teaspoon garlic, minced
1 tablespoon lemon juice
¼ teaspoon salt
¼ cup fresh parsley, chopped

Steps:

  • Preheat the oven to 400°F (200ºC). Line a baking sheet with parchment paper and set a wire rack inside.
  • Drain and rinse the artichokes. Pat them dry.
  • In a medium bowl, combine the bread crumbs and vegetarian Parmesan cheese.
  • Dip the artichoke hearts in the melted butter, making sure they are evenly coated. Then coat well with the bread crumb mixture.
  • Place the artichoke bites on the wire rack.
  • Bake for 15 minutes, then reduce the oven temperature to 350ºF (175ºC), flip the artichokes, and bake for 15 minutes more, until the artichoke hearts are warmed through and the bread crumb mixture is toasted.
  • Meanwhile, make the garlic aioli. In a small bowl, combine the mayonnaise, olive oil, garlic, lemon juice, salt, and parsley. Stir to combine.
  • Sprinkle the artichoke bites with parsley before serving with aioli alongside.
  • Enjoy!

Nutrition Facts : Calories 734 calories, Carbohydrate 31 grams, Fat 64 grams, Fiber 5 grams, Protein 10 grams, Sugar 2 grams

ARTICHOKE DIP



Artichoke Dip image

Nothing pleases party guests like a hot artichoke dip. We upgraded our recipe by adding extra veggies and subtracting the extra fat so you can scoop up this indulgence guilt-free.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 7

2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
1/2 cup light mayonnaise
1/4 cup plus 1 tablespoon grated Parmesan cheese
1 tablespoon fresh lemon juice
1 garlic clove, coarsely chopped
1 scallion, minced, plus more for garnish
Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving

Steps:

  • Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth.
  • Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
  • Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

Nutrition Facts : Calories 95 g, Fat 6 g, Fiber 3 g, Protein 4 g

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 BITES



Artichoke Dip Bites image

Love artichoke dip? This recipe gives you the dip and dippers together in one appetizer. My friends can't get enough of the yummy baked bread cups and creamy filling. -Nikkole Vanyo, West Fargo, North Dakota

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons canned chopped green chilies
1 garlic clove, minced
1 loaf (1 pound) frozen bread dough, thawed
1 cup shredded part-skim mozzarella cheese
Thinly sliced green onions

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first six ingredients; set aside., Shape dough into twenty-four 1-in. balls. With floured fingers, press onto the bottoms and 1/2 in. up the sides of greased muffin cups., Fill cups with tablespoonfuls of artichoke mixture; sprinkle with mozzarella cheese. Bake until golden brown, 18-22 minutes. Garnish with sliced green onions. Serve warm.

Nutrition Facts : Calories 122 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 224mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

ARTICHOKE BITES



Artichoke Bites image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 11

1 slice whole wheat bread, crusts removed
1/4 teaspoon dried oregano leaves
1 (6-ounce) jar oil-marinated artichoke hearts, drained, rinsed, and chopped
1/3 cup freshly grated Parmesan (about 1 1/4 ounce)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
1/2 small onion, chopped
1 clove garlic, chopped
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
3 large eggs

Steps:

  • Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin.
  • Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley.
  • Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture.
  • Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm.

SPINACH & ARTICHOKE BITES



Spinach & Artichoke Bites image

No crackers, no bread cubes, no double dipping! Delicious spinach and artichoke "dip" served in pastry tart shells for an easy, warm, make-ahead appetizer. Can substitute all ingredients with lite/lower fat alternatives.

Provided by Something to Chu On

Categories     Spinach

Time 2h

Yield 18 mini tarts, 10 serving(s)

Number Of Ingredients 8

1 (10 ounce) box frozen chopped spinach, thawed
1 cup parmesan cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup sour cream
1 cup cream cheese, softened
1/3 cup mayonnaise
1 (40 g) package Knorr vegetable soup mix
1 (255 g) package tenderflake miniature tart shells

Steps:

  • Preheat oven to 375°F.
  • Mix all ingredients except tart shells (do not prepare the soup, use as dry mix).
  • Refrigerate for at least 60 minutes to allow the dehydrated veggies in the soup base to soften.
  • Meantime, thaw mini tart shells for 5-10mins and separate. Place on baking sheet.
  • Fill tart shells and bake for 20-30 minutes until bubbling.
  • Serve warm or cool.

Nutrition Facts : Calories 245.5, Fat 18.9, SaturatedFat 10.4, Cholesterol 46.6, Sodium 710.7, Carbohydrate 11.9, Fiber 3.1, Sugar 1.5, Protein 9.4

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