Artichoke Dip With Fresh Herbs Recipes

ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F. Coat a small baking dish or oven safe skillet with cooking spray.
• Place the cream cheese, sour cream, artichoke hearts, garlic, salt, pepper, parmesan cheese, green onions, 1 tablespoon parsley and 3/4 cup of the mozzarella cheese in a bowl. Stir until well combined.
• Spread the artichoke mixture into the prepared dish. Top with remaining shredded mozzarella cheese.
• Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for 2-3 more minutes or until cheese starts to brown.
• Sprinkle with the remaining chopped parsley, then serve immediately with bread, chips and vegetables.

ARTICHOKE DIP WITH FRESH HERBS

Steps:

• Heat oven to 350°F. In medium bowl, mix all dip ingredients except tomatoes. Spread in ungreased 9-inch quiche dish, glass pie plate or shallow 1-quart casserole.
• Bake 18 to 24 minutes or until hot. Top with tomatoes and additional chopped dresh parsley. Serve warm with dippers. Cover and refrigerate any remaining dip.

ARTICHOKE DIP

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.

ARTICHOKE DIP WITH FRESH SPINACH

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine onions, shallots, parsley, chives, sage, garlic, ginger, and rosemary leaves in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until pureed.
• Transfer pureed mixture to a large bowl. Add Alfredo sauce and whisk until fully combined, about 3 minutes. Whisk in cream cheese until smooth with no lumps. Stir in Italian cheese. Add spinach and artichokes and mix until all ingredients are evenly incorporated. Transfer to a baking dish.
• Bake in the preheated oven until bubbly, about 45 minutes.

FRESH ARTICHOKES WITH LEMON-YOGURT DIP

Steps:

• Using a sharp knife, cut 1 in. from top of each artichoke and trim stem so it will stand upright. Using kitchen scissors, cut off tips of outer leaves. Place artichokes upright in a Dutch oven; cover with water and bring to a boil. Reduce heat; simmer, covered, until a leaf in the center pulls out easily, 35-40 minutes. Invert artichokes to drain. Cool slightly; cut each in half lengthwise. With a spoon, carefully scrape and remove fuzzy center of artichokes., In a cast-iron skillet or grill pan, heat oil over medium-high heat. Place artichokes in pan, cut side down. Cook until lightly browned, 5-7 minutes. Sprinkle with salt and pepper. In a small bowl, mix yogurt, lemon juice, salt and pepper. Serve with artichokes and lemon wedges.

10 ARTICHOKE DIPPING SAUCES

Steps:

• Mix together in a small bowl and serve.

FRESH HERB DIP

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour. Serve with fresh vegetables.