Buckleys Fine Filet Grill Artichoke Dip Recipes
ARTICHOKE DIP
This artichoke dip recipe is a blend of three types of cheese, artichoke hearts, garlic and herbs, all baked together to golden brown perfection. A quick and easy appetizer idea that always gets rave reviews!
Provided by Sara Welch
Categories Appetizer
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 186 kcal, Carbohydrate 2 g, Protein 7 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 54 mg, Sodium 389 mg, Sugar 1 g, ServingSize 1 serving
GRILLED ARTICHOKES WITH GREEN GODDESS DRESSING
Steps:
- Slice the tops off the artichokes, pull off the small leaves, trim the stems and snip off the thorny tips. In a large pot, bring 2 inches of water to a boil. Add 1 tablespoon kosher salt, the juice of 1 lemon and the artichokes. Cover and steam until the artichoke bottoms pierce easily, 20 to 40 minutes, depending on size. Drain the artichokes.
- When cool enough to handle, cut each artichoke in half lengthwise. Scrape out and discard the fuzzy center.
- Preheat a grill to medium direct heat.
- Brush the artichokes with the oil, season with salt and pepper and grill, cut-side down, until lightly charred, 6 to 8 minutes. Flip and grill briefly to heat through.
- Arrange the artichokes on a platter, drizzle with some of the Green Goddess Dressing and garnish with lemon wedges.
- Combine the mayonnaise, creme fraiche, parsley, chervil, tarragon, chives, garlic, anchovy fillets and lemon juice in a food processor and process until smooth. Season with salt and pepper. Add a teaspoon of honey, or to taste. With the machine running, drizzle in just enough oil to thicken slightly. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
BUFFALO CHICKEN-AND-ARTICHOKE DIP
Chicken buffalo dip with a twist. This is a quick and easy recipe that goes over well at parties, luncheons, and family gatherings. A great tailgate item. For hotter dip, add more hot sauce. Dish can be prepared in a slow cooker.
Provided by jojo
Categories Appetizers and Snacks Dips and Spreads Recipes Buffalo Chicken Dip Recipes
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- Mix cream cheese, artichoke hearts, Cheddar cheese, ranch dressing, sour cream, hot sauce, and bacon bits together in a saucepan over medium heat; cook, stirring frequently, until cheeses are melted, 5 to 10 minutes. Add chicken to cream cheese mixture and cook until heated through, about 5 more minutes.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 5.1 g, Cholesterol 75.3 mg, Fat 27.2 g, Fiber 1 g, Protein 14.8 g, SaturatedFat 12.3 g, Sodium 815.4 mg, Sugar 0.8 g
GRILLED ARTICHOKES WITH ARTICHOKE-MINT DIP
Provided by David Downie
Categories Herb Vegetable Appetizer Vegetarian Low Cal High Fiber Cream Cheese Mint Artichoke Spring Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Prepare barbecue (medium heat). Using scissors, cut off spiky tips from artichokes. Using spoon, scrape out chokes from centers. Wrap each artichoke in foil. Using tines of fork, poke holes in foil. Grill until leaves pull away easily from heart, turning occasionally, about 40 minutes. Unwrap artichokes. Discard any outer leaves that may be charred and any tough inner leaves. Arrange 6 artichokes on platter. Remove leaves from remaining 2 artichokes and place on platter. Transfer artichoke hearts to processor. Add mint, cream cheese, and oil; blend until smooth. Season to taste with salt and pepper. Transfer dip to bowl and place on platter.
SUPER EASY ARTICHOKE DIP
This hot, cheesy artichoke dip with sun-dried tomatoes is delicious, and always a big hit!
Provided by BILLSFRAN
Categories Hot Cheese Dips
Time 25m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir together the artichoke hearts, mayonnaise, mozzarella cheese, Parmesan cheese, garlic, and sun-dried tomatoes. Place the dip in a small baking dish.
- Bake in the preheated oven until bubbly and heated through, about 15 minutes. Serve hot.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 3.9 g, Cholesterol 13.9 mg, Fat 10.2 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 2.9 g, Sodium 328.8 mg, Sugar 0.8 g
" BUCKLEY'S FINE FILET GRILL" ARTICHOKE DIP
This is a hit from my uncle's Steakhouse, Buckley's. It has been in the family for years. I don't think I've met anyone who doesn't like it.
Provided by -------
Categories Grains
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Toast chips: Slice baguette into 1/4 inch slices.
- Butter tops if desired.
- Place on cookie sheet & toast in oven at 350F for 10-15 min--or until desired crunchiness.
- Artichoke Dip:.
- Strain artichoke hearts & place in mixing bowl.
- Break up hearts with hands or spoon.
- Add ranch, bread crumbs, grated cheeses, & mixed garlic.
- Mix well.
- Salt & pepper to taste.
- Place dip in shallow baking dish.
- Sprinkle paprika on top.
- Bake 15-20 minute--top should brown nicely.
- Remove & let cool 5 minutes before serving.
Nutrition Facts : Calories 391.7, Fat 19.9, SaturatedFat 4.3, Cholesterol 14.1, Sodium 1086.2, Carbohydrate 42.6, Fiber 7.4, Sugar 3.1, Protein 12.3
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