Creamy Hot Artichoke Dip With Garlic Toast Rounds Recipes

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CREAMY HOT ARTICHOKE DIP WITH GARLIC TOAST ROUNDS



Creamy Hot Artichoke Dip with Garlic Toast Rounds image

This hot tangy, cheesy dip are perfect for any party or gathering! Instructions for both gluten and gluten-free toast rounds included.

Provided by Toni Dash

Categories     Appetizer

Time 25m

Number Of Ingredients 11

1 15- ounce can Artichokes
1 large Garlic Clove
8 drops Hot Sauce
½ cup Parmesan Cheese (, grated)
½ cup Sour Cream
¼ cup Cream Cheese or Neufchatel
2 tablespoons Parmigiano-Reggiano cheese
Paprika
4 tablespoons unsalted Butter
2-3 Garlic Cloves (, peeled and diced)
1 small

Steps:

  • Preheat oven to 350 degrees.
  • In the bowl of a food processor, combine the artichokes, garlic, hot sauce, parmesan cheese, sour cream, cream cheese and process until creamy.
  • Spoon dip into a small casserole, sprinkle with parmigiano-reggiano cheese and paprika and bake for 20 minutes. Remove and set on cooling rack.
  • While the dip is cooking, in a small sauce pan melt butter and add diced garlic. Turn off heat and allow to sit for 5 minutes.
  • Place sliced bread on a large baking sheet. Brush the top side only with the garlic butter. Note: if choosing to make a larger batch, the garlic butter ingredients can be doubled.
  • While the dip is cooling, place the bread sliced under the broiler for 30 seconds to 1 ½ minutes only. Watch closely to ensure no burning. Remove as soon as the toast turns a light golden brown.

Nutrition Facts : Calories 199 kcal, Carbohydrate 5 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 397 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

HOT ARTICHOKE DIP AND GARLIC BREAD ROUNDS



Hot Artichoke Dip and Garlic Bread Rounds image

This elegant hot artichoke dip is easy to put together in advance to bake just before a party. Garlic Bread Rounds are perfect dippers, toasted in the oven in the last few minutes of heating the dip.

Provided by Blue Plate Mayonnaise

Number Of Ingredients 9

1 (14-ounce) can whole or quartered artichoke hearts, drained, chopped (not marinated)
½ cup Blue Plate® Mayonnaise
½ cup sour cream
½ cup Parmesan cheese
Garlic and onion salt, to taste
GARLIC BREAD ROUNDS
1 loaf French bread
3 tablespoons butter, softened
2 teaspoons pressed fresh garlic

Steps:

  • PREHEAT oven to 350 degrees. Coat a 2-cup casserole dish with nonstick spray. MIX in a medium bowl the mayonnaise, sour cream and Parmesan. Fold in artichoke hearts. Taste and season with the garlic and onion salt, if needed. Spoon into prepared casserole dish. (At this point, dip can be covered and refrigerated up to 1 day. Add 5 minutes to baking time.) BAKE in 350 degree oven about 20 to 25 minutes, until mixture just bubbles and browns a bit. MAKE Garlic Bread Rounds. With a serrated knife, cut French bread into ½-inch slices. In a small bowl, mix butter and garlic. Spread on one side of the bread. PLACE on baking sheet. Put in oven with casserole for the last 4 or 5 minutes of baking. Serve at once with the hot dip.

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