Hot Olive Artichoke Dip Recipes

WARM ARTICHOKE-OLIVE DIP

Steps:

• Preheat oven to 375°F
• Coarsely chop artichokes and 3/4 cup basil inn processor.
• Transfer mixture to 4-cup baking dish; mix in Parmesan, tapenade, and herb cheese.
• Bake until hot, about 30 minutes.
• Garnish with basil. Serve with breads.

HOT OLIVE & ARTICHOKE DIP

Steps:

• Combine all ingredients in the bowl of a food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Stir and check seasonings, then pour into a small casserole dish. Bake at 350 degrees for 20 to 25 minutes, or until hot and bubbly.Serve with Stacy's Simply Naked chips.Delicious!

OLIVE GARDEN SPINACH & ARTICHOKE DIP

Steps:

• Preheat oven to 325ºF.
• Artichoke Preparation:.
• TRIM off stems and dry leaf ends.
• BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice for 30 minutes.
• COOL artichokes. Clean, peel, remove center "choke" (the hairy part) and slice artichoke.
• FOLLOW Dip Preparation steps below.
• Dip Preparation:.
• MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
• COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
• DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
• SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.

ARTICHOKE AND GREEN OLIVE DIP

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.

ARTICHOKE OLIVE DIP WITH FENNEL CRUDITES

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.

COPYCAT OLIVE GARDEN HOT SPINACH AND ARTICHOKE DIP

Steps:

• Allow cream cheese to come to room temperature.
• Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well.
• Add the artichoke hearts and spinach (be careful to drain this well), and mix until blended.
• Spray pie pan with Pam, pour in dip, and top with mozarella cheese.
• Bake at 350 degrees for 25 minutes or until the top is browned.
• Best served with thinly sliced toasted bread, such as French or Italian.

HOT ARTICHOKE DIP

Steps:

• Drain artichoke.
• Place in mixing bowl, mash, add cream cheese, mayo, mozzarella and Parmesan cheese and garlic powder.
• Blend well, turn into shallow baking dish.
• Bake 15 minutes@ 350 or until bubbly.
• Serve with Bagel Chips (garlic is very good).

OLIVE GARDEN HOT ARTICHOKE AND SPINACH DIP

Steps:

• Allow cream cheese to come to room temperature.
• Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil and garlic salt. Mix well.
• Add the artichoke hearts and spinach careful to drain this well.
• Store in a container until you are ready to use.
• Spray pie pan with pam, pour in dip, and top with cheese.
• Bake at 350° for 25 minutes or until the top is browned.
• serve with toasted bread.