Artichokedipwithparmesanandmozzarella Recipes

PANCETTA AND ARTICHOKE BAKED PASTA WITH SMOKED MOZZARELLA

Pancetta and Artichoke Baked Pasta with Smoked Mozzarella image

Crispy pancetta and artichoke hearts are baked with penne and both classic and smoked mozzarella.

Provided by Food Network Kitchen

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
4 large sprigs fresh basil
Kosher salt and freshly ground black pepper
12 ounces diced pancetta
10 ounces frozen artichoke hearts, thawed
1 pound dried penne
1 1/2 cups shredded smoked mozzarella
1 cup grated Parmesan
1 1/2 cups shredded mozzarella

Steps:

Preheat the oven to 450 degrees F.
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon. Add the artichoke hearts and cook, stirring, until warm, about 2 minutes; transfer to the bowl with the pancetta.
Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
Add the tomato sauce, smoked mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

PARMESAN ARTICHOKE RECIPE

Parmesan Artichoke Recipe image

Get to the heart of the matter with our super-simple artichoke recipe. Enjoy our Parmesan Artichoke Recipe with lemon-Dijon oil and savory Parm.

Provided by My Food and Family

Categories Recipes

Time 1h

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 lemons, divided
2 fresh artichokes, trimmed
3 Tbsp. extra virgin olive oil
1 tsp. Dijon mustard
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Quarter 1 lemon; place in large pan of boiling water. Add artichokes; cook 30 min. or until bottoms of artichokes are tender and a leaf from each can easily be pulled out. Drain. Discard lemon wedges; cool artichokes slightly.
Cut artichokes lengthwise in half. Scoop out fuzzy centers with spoon; discard. Place artichokes on platter.
Squeeze 2 Tbsp. juice from remaining lemon; mix with oil and mustard. Drizzle over artichokes; sprinkle with cheese. Let stand 10 min.

Nutrition Facts : Calories 150, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g

PARMESAN ARTICHOKE CASSEROLE

Parmesan Artichoke Casserole image

This is a great casserole that is quick and cheesy! You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!

Provided by Maria Riebe

Categories Side Dish Casseroles

Time 40m

Yield 7

Number Of Ingredients 6

Ingredients

2 (10 ounce) cans artichoke hearts in water, drained
8 ounces grated Parmesan cheese
2 teaspoons garlic powder
½ cup mayonnaise
2 tablespoons dried parsley
1 pinch paprika

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.

Nutrition Facts : Calories 300.1 calories, Carbohydrate 11.4 g, Cholesterol 34.5 mg, Fat 21.8 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 1079.3 mg, Sugar 0.7 g

CLASSIC SPINACH-ARTICHOKE DIP WITH MOZZARELLA AND PARMESAN

Classic Spinach-Artichoke Dip with Mozzarella and Parmesan image

Two kinds of melty cheese make this dip extra luxe.

Provided by Rhoda Boone

Categories Appetizer Super Bowl Tailgating Spinach Artichoke Dip Mozzarella Parmesan snack snack week Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Cheese Week

Yield Makes 3 1/2 cups

Number Of Ingredients 12

Ingredients

1 (10-ounce) package frozen spinach, thawed, drained
2 tablespoons unsalted butter
1 medium shallot, finely chopped
3/4 teaspoon paprika
14 ounces canned or frozen artichoke hearts (about 2 cups), thawed, drained, coarsely chopped
8 ounces cream cheese
1 cup (or more) heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated mozzarella
1/4 cup grated Parmesan
1 tablespoon fresh lemon juice

Steps:

Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3-5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8-10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
Do Ahead
Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.

ARTICHOKE DIP WITH PARMESAN AND MOZZARELLA

Artichoke Dip With Parmesan and Mozzarella image

I had this dip at my dad's house during Christmas. It was really delicious, and normally I don't even like mayo based dips! We ate it with crackers, bread, and tortilla chips. This is made in the microwave, but if you like all the crusty stuff on top, stick it under the broiler for a minute or two afterwards to brown it. Since I have not made this myself yet and the recipe as written does not have cooking times, the cooking time is a guess, but I would just cook it a minute or two at a time and keep a close watch on it. I did a search and looked through all the relevant matches here for artichoke dip, and did not find this one.

Provided by Vino Girl

Categories Spreads

Time 20m

Yield 5 cups

Number Of Ingredients 9

Ingredients

1 (14 ounce) can artichoke hearts, drained and chopped
2 cups mozzarella cheese, shredded
1 cup light mayonnaise
1 cup parmesan cheese, shredded and divided
2 tablespoons onions, grated
Tabasco sauce, to taste
garlic salt, to taste
pepper, to taste
black olives (optional)

Steps:

Mix artichokes, mozzarella cheese, mayo, onion, garlic salt, pepper, Tabasco, and 1/2 cup parmesan cheese in a bowl.
Place in a microwave safe casserole dish (8x8 inch or 2 quart size or similar)and top with remaining parmesan cheese.
Heat in microwave or oven until bubbly. Garnish with olives if desired.

HOT ARTICHOKE, CHILI AND PARMESAN DIP

Hot Artichoke, Chili and Parmesan Dip image

Simple but tastes divine! You can use marinated artichoke hearts if that's all you have on hand, but there's already PLENTY of flavor as is. Yield is approximate.

Provided by Sandi From CA

Categories Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1 (14 ounce) can artichoke hearts, drained and chopped
1 cup parmesan cheese, grated
1 (4 ounce) can mild green chili peppers, chopped
1 cup mayonnaise
bread or tortilla chips, for dipping

Steps:

In a small mixing bowl, gently combine artichokes, Parmesan, peppers and mayonnaise.
Transfer mixture to an 8-inch round or comparable baking dish.
Bake, uncovered, in a 350-degree oven for 20 minutes.
Serve warm with tortilla chips or slices of good bread.
Just TRY to stop. I dare you!

CHEESY ARTICHOKE DIP

Cheesy Artichoke Dip image

"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

Ingredients

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup mayonnaise
1 cup shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese, divided
1 tablespoon chopped onion
1 tablespoon minced fresh parsley
1/4 teaspoon garlic salt
2 to 3 fresh artichokes, optional
Assorted crackers

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.

SPINACH AND ARTICHOKE TORTILLA PIZZA

Spinach and Artichoke Tortilla Pizza image

A quick and light pizza that cooks up in no time. Using prepared spinach and artichoke dip is the key, or use your own.

Provided by DASKDS

Categories Main Dish Recipes Pizza Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

4 flour tortillas
1 cup spinach-artichoke dip
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped red onion
¼ cup chopped fresh tomato

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Spread spinach-artichoke dip evenly over tortillas. Sprinkle mozzarella cheese, Parmesan cheese, and onion over dip. Arrange tortillas on prepared baking sheet.
Bake in preheated oven until cheese is melted and bubbly, about 10 minutes. Top pizzas with tomato before slicing and serving.

Nutrition Facts : Calories 471.2 calories, Carbohydrate 42.8 g, Cholesterol 38.9 mg, Fat 27.1 g, Fiber 2.5 g, Protein 15.3 g, SaturatedFat 8.6 g, Sodium 958.9 mg, Sugar 2.2 g

ARTICHOKE, FRESH MOZZARELLA, AND SALAMI SANDWICHES

Artichoke, Fresh Mozzarella, and Salami Sandwiches image

Categories Sandwich Cheese Olive Tomato Vegetable No-Cook Picnic Super Bowl Lunch Mozzarella Meat Artichoke Summer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 4

Number Of Ingredients 9

Ingredients

2 6-ounce jars marinated artichoke hearts, drained, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
4 5-inch-diameter or 6-inch-long Italian rolls, split in half lengthwise
12 ounces fresh water-packed mozzarella, drained, sliced
6 ounces salami, thinly sliced
8 tablespoons green olivada

Steps:

Mix first 5 ingredients in medium bowl to blend. Season to taste with salt and pepper. Divide artichoke mixture among bottom halves of rolls. Top with cheese, then salami. Spread top half of each roll with 2 tablespoons olivada. Place atop salami. Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.

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