Artichoke Spread Recipes
ROASTED ARTICHOKE SPREAD WITH GARLIC & HEARTS OF PALM
Steps:
- Spread artichoke hearts and garlic on a cookie sheet and broil for 5-15 minutes, until browned.
- Combine all ingredients in a blender or food processor and blend until desired texture is achieved - rough or smooth are both good.
- Can be eaten warm immediately or covered and chilled. Serve with bread, use as a sandwich or wrap filling, or use as a dip for crackers or veggies.
Nutrition Facts : Calories 187 kcal, Carbohydrate 10 g, Protein 2 g, Fat 14 g, SaturatedFat 1 g, Sodium 291 mg, Fiber 1 g, ServingSize 1 serving
ARTICHOKE SPREAD WITH GARLIC BREAD
I've tried several different artichoke dip recipes, but this one is the absolute best! I serve it at nearly every family gathering and there are never any leftovers. This is probably my most-requested recipe. -Heidi Iacovetto, Phippsburg, Colorado
Provided by Taste of Home
Categories Appetizers
Time 2h10m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Combine the first 5 ingredients in a bowl; transfer to a 1-1/2-qt. slow cooker. Cook, covered, on low, until cheese is melted, 2-3 hours. Meanwhile, prepare garlic bread according to package directions. Slice and serve with hot dip.
Nutrition Facts : Calories 222 calories, Fat 15g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 395mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
ARTICHOKE SPREAD
A yummy hot artichoke spread that's perfect for company! Smooth and cheesy wins the race to your happy tummy. Serve it with bread, crackers or veggies.
Provided by SARAHSUE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
- Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 2.4 g, Cholesterol 15.7 mg, Fat 8.1 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 216.6 mg, Sugar 0.1 g
HOT ARTICHOKE SPREAD
Green chilies add a bit of zip to this rich cracker spread from Victoria Casey of Coeur d' Alene, Idaho. "I serve this appetizer often because it's tasty, quick to make and looks so pretty with the red tomatoes and green onions on top."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4-1/2 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients. Spread into a 1-qt. baking dish or 9-in. pie plate. , Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Sprinkle with tomatoes and onions. Serve with crackers or pita bread. ,
Nutrition Facts :
SPINACH AND ARTICHOKE SPREAD
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky.
ARTICHOKE-BASIL SPREAD
Try this spread on our Artichoke and Salami Sandwiches, or as a dip for crudite and pita chips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse briefly to combine. Serve on a sandwich or with crackers or crudites. Store in the refrigerator for up to 3 days.
ARTICHOKE SPREAD
Make and share this Artichoke Spread recipe from Food.com.
Provided by Cookbook Barbie
Categories Spreads
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Drain artichoke hearts well.
- Chop.
- Mix with mayo and cheese.
- Bake in an 8x8 inch baking dish for 30-45 minutes at 350.
- Will be golden and bubbly when finished.
- Serve on cocktail rye.
Nutrition Facts : Calories 224.6, Fat 17.9, SaturatedFat 4.8, Cholesterol 24.9, Sodium 533.3, Carbohydrate 10, Sugar 2.7, Protein 6.8
ARTICHOKE DIP
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
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
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
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.
More about "artichoke spread recipes"
ARTICHOKE SPREAD | RICARDO
2010-02-08 Artichoke Spread 5 stars ( 15) Rate this recipe Preparation 10 MIN Makes 250 ml (1 cup) Share Ingredients 1 can 14 oz (398 ml) artichoke hearts, drained 1/2 cup (125 ml) fresh basil or parsley 1 clove garlic, finely chopped 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese 1/4 cup (60 ml) olive oil 1 tablespoon (15 ml) toasted pine nuts
From ricardocuisine.com
5/5 (15)Category AppetizersServings 1Total Time 10 mins
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5/5 (15)Category AppetizersServings 1Total Time 10 mins
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2022-06-08 13. Spinach Artichoke Quinoa Stuffed Peppers. If you love stuffed peppers but need a vegetarian-friendly option, try these peppers. Stuffed with quinoa, spinach, artichoke hearts, parsley, mozzarella, and plenty of seasonings, they’re just as good – or better – than any peppers stuffed with meat. 14.
From insanelygoodrecipes.com
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THE BEST HOT ARTICHOKE DIP - LANA'S COOKING
2021-11-10 Don’t skip draining the artichoke hearts or the dip will be watery. To make this recipe into a spinach artichoke dip, blend in 6 ounces of thawed, very well drained spinach. To make the dip even richer and over the top, place pats of butter over the top before cooking. — Leftovers will last 2-3 days in the fridge.
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EASY ARTICHOKE TAPENADE RECIPE - LIFE'S AMBROSIA
Place artichoke hearts, kalamata olives, garlic, capers and lemon juice in a food processor. Pulse until mixture is chopped fine. Remove lid add in olive oil. Pulse a couple more times until well combined. Transfer to a bowl and refrigerate for at least an hour or overnight.
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ARTICHOKE LEMON DIP RECIPE - SIMPLY RECIPES
2021-02-16 Combine with cream cheese and lemon juice: Place the cream cheese in a medium sized bowl. Add the artichoke parsley mixture and the lemon juice. Stir until well blended. Add more salt, pepper, and lemon juice to taste. Garnish with a few fresh leaves of parsley or ribbons of lemon zest. Elise Bauer.
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2021-11-15 Spinach & Artichoke Dip Pasta. These artichoke recipes are an easy way to highlight one of the prettiest, most versatile veggies out there. Whether it relies on fresh, frozen or canned artichokes, each of these dishes only requires 20 minutes of active time or less, so you can whip up a tasty, healthy meal or appetizer without breaking a sweat.
From eatingwell.com
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ARTICHOKE SPREAD - DIABETES DPG
1 can of artichoke hearts (14 oz) ½ red pepper (approximately 1/2 cup, sliced) 1 clove garlic, well minced; 1 teaspoon salt; black pepper to taste; 1 tablespoon freshly squeezed lemon juice; ¼ cup fat-free mayonnaise; 1 cup thickly shredded Parmesan cheese; Directions. Drain artichoke hearts, dry with paper towel, and chop well.
From diabetesdpg.org
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CREAMY GARLIC ARTICHOKE SPREAD | 12 TOMATOES
Preheat oven to 375º F. Cut the top off head of garlic and drizzle olive oil over the exposed garlic. Wrap tightly in aluminum foil and roast for 45 minutes, or until garlic is soft and tender. Remove from oven and let cool, then squeeze roasted garlic out into a small bowl and mash with a fork. In a large bowl, combine mayonnaise, yogurt ...
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Artichoke Spread Recipe. 0. Share. Save. Follow. Print. Flag. Recipe: Artichoke Spread. 15mhhm15 Diamond Post Medal for All Time! 1,298 Posts. September 5, 2017. In our household, we boil artichoke to drink as tea because it is very healthy for our liver, high in antioxidants, and aids digestion. After boiling the artichokes for 45 minutes to drink as tea. I made artichoke …
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EASY CREAMY ARTICHOKE SPREAD - CREATIVE IN MY KITCHEN
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From creativeinmykitchen.com
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ARTICHOKE SPREAD RECIPE
Drain and squeeze the water off the artichoke hearts. Chop the artichoke fairly fine. Remember, this is a spread. Stir in the mayo, parmesan, garlic powder and salt & pepper to taste. Put in a ovenproof serving dish and bake for about 30 minutes at 350 degrees till the top is golden brown and bubbly. Serve with crackers. I like to use Triscuits ...
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