CRUDITE WITH OLIVE-CREME FRAICHE DIP
Provided by Aida Mollenkamp
Categories appetizer
Time 10m
Yield approximately 1 1/2 cups dip
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine the olives, creme fraiche, and parsley and season with salt and pepper. Mix to combine, then transfer to a small dipping bowl. Serve with an assortment of crudite, of your choice.
ARTICHOKE OLIVE DIP WITH FENNEL CRUDITES
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
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.
ARTICHOKE AND FENNEL CRUDO
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
- In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.
FLORENTINE ARTICHOKE DIP
I am always asked to make this dip for parties and family gatherings. It is always the first thing to go! Serve it with either crackers or breadsticks.
Provided by Stephanie S.
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.
- In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
- Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 4.9 g, Cholesterol 38.9 mg, Fat 17.1 g, Fiber 1.4 g, Protein 6.1 g, SaturatedFat 8.1 g, Sodium 379.5 mg, Sugar 0.4 g
ARTICHOKE AND GREEN OLIVE DIP
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
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.
OLIVE ARTICHOKE DIP
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.
BAKED ARTICHOKE DIP WITH WINTER CRUDITES
A bubbling artichoke dip brings a sense of indulgence to any gathering. An assortment of winter-vegetable crudites adds unexpected freshness and crunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 6 cups
Number Of Ingredients 15
Steps:
- Remove leaves from 1 artichoke heart; pat dry, and reserve. Thinly slice remaining artichokes; pat dry.
- Preheat oven to 400 degrees. Melt 4 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk, and bring to a boil. Add salt, pepper, and cayenne, and simmer until thickened, about 2 minutes. Remove from heat, and stir in cheeses.
- Melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add onion, and cook 3 minutes. Add thyme, garlic, and sliced artichokes, and cook for 3 minutes. Add to cheese mixture along with zest. Transfer to an 8-cup baking dish. Top with reserved artichoke leaves. Sprinkle with breadcrumbs.
- Bake until golden and bubbling, about 15 minutes. Let cool slightly. Garnish with thyme leaves. Serve with crudites.
ARTICHOKE DIP WITH FONTINA
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
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
ARTICHOKE & OLIVE DIP
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
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
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