Nutty Artichoke Spread Recipes

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ARTICHOKE SPREAD



Artichoke Spread image

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

1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package cream cheese
1 cup grated Parmesan cheese
½ cup mayonnaise
1 clove garlic, peeled
¾ teaspoon dried dill weed

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

ARTICHOKE AND OLIVE FARRO SALAD



Artichoke and Olive Farro Salad image

Farro, a nutty Italian grain with a chewy texture, is an excellent candidate for a savory, herb-flecked pantry salad that travels well. The grain is not intimidated by bold flavors: Tangy oil-marinated artichokes, briny kalamata olives, feta and crisp red onion take wholesome farro by the hand and lead it straight to the dance floor. Cook times vary depending on the type of farro. Quick-cooking, pearled or semi-pearled all work well, but hulled is not recommended here, as it would need soaking and takes a long time to cook. Don't be shy with the oil and vinegar: The farro absorbs them the longer it sits. If farro is not available, you can use orzo (see Tip), or other hearty grains like barley, wheat berries or freekeh.

Provided by Naz Deravian

Categories     dinner, lunch, grains and rice, salads and dressings, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt (such as Diamond Crystal) and black pepper
1 cup quick-cook, pearled or semi-pearled farro, rinsed and drained (see Tip)
2 tablespoons red wine vinegar, plus more as needed
2 tablespoons extra-virgin olive oil, plus more as needed
1/3 cup pitted kalamata olives, sliced in half lengthwise
About 1 cup (5.4 ounces) marinated quartered artichoke hearts from a jar, coarsely chopped
1/2 cup crumbled feta
1/3 cup chopped fresh dill leaves
1/4 medium red onion, finely chopped (about ⅓ cup)
1/4 cup thinly sliced chives

Steps:

  • Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
  • Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
  • Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.

HOT ARTICHOKE SPREAD



Hot Artichoke Spread image

Make and share this Hot Artichoke Spread recipe from Food.com.

Provided by Knight of Ni

Categories     Spreads

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 (14 1/2 ounce) cans artichoke hearts, drained
16 ounces cream cheese, softened
1 cup mayonnaise
2 cups grated parmesan cheese
3 cloves garlic, minced or pressed
paprika, for garnish

Steps:

  • Preheat oven to 350.
  • Reserve four artichoke hearts, chop remaining hearts.
  • Combine chopped artichokes and all remaining ingredients in shallow baking dish, such as 8x8.
  • Peel outer petals off reserved artichokes and sprinkle over top of dish.
  • Arrange intact centers over top of dish as well.
  • Sprinkle paprika over top for color.
  • Bake at 350 for 15 minutes or until hot and melted.

Nutrition Facts : Calories 630.3, Fat 49, SaturatedFat 22.4, Cholesterol 122.8, Sodium 1113.7, Carbohydrate 30.7, Fiber 11.8, Sugar 6.6, Protein 21.7

ARTICHOKE-BASIL SPREAD



Artichoke-Basil Spread image

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

1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
1/4 cup fresh basil, chopped
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper

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.

NUTTY ARTICHOKE ASIAGO LEMON PESTO SAUCE



Nutty Artichoke Asiago Lemon Pesto Sauce image

I was inspired to make this by a jar of sauce I saw in a gourmet shop that used artichokes rather than basil as a base. Being a cheese lover who just got some awesome asiago bagels, I thought asiago would make a nice change from parmesan with traditional pesto. A mix of asiago and parmesan would probably taste good. Pine nuts make a nice sub for the almonds or to do half of each. The artichoke hearts already have seasoning so I didn't have to add any. :) But if you're going to use a can of artichoke hearts if you don't have the jarred marinated kind, read the last tip in the instructions!

Provided by the80srule

Categories     < 15 Mins

Time 15m

Yield 1 1/2 cups, 10 serving(s)

Number Of Ingredients 7

2 (6 ounce) jars marinated artichoke hearts
1/2 cup blanched slivered almond
3 teaspoons minced garlic, roasted (6 cloves)
2/3 cup asiago cheese
1 tablespoon lemon zest (1 lemon)
2 tablespoons lemon juice
1/2 cup extra virgin olive oil

Steps:

  • Roast the garlic by either cooking the actual cloves or if you do it the lazy way like I do with the jarred minced garlic, roast on a frying pan until nice and browned. Put the roasted garlic aside for now.
  • If you don't have the little jars of marinated artichoke hearts available near you, use a can of artichoke hearts (doesn't matter if they're whole or quartered because they're being hacked up in the food processor, but quartered will probably chop more easily) and marinate them yourself with a little bit of oil, some Italian seasoning, and a wee bit of red pepper flakes before putting them in the food processor. I like the particular seasoning mix that Goya uses on their marinated artichokes.
  • Otherwise, pour the jars of artichoke hearts into a food processor with the almonds. Cover and pulse two or three times.
  • Add the roasted garlic, cheese, lemon zest and juice and pulse again. I juiced the lemon and threw in some storebought lemon juice.
  • Gradually add the olive oil and keep the food processor continuously going while doing so, until the olive oil is fully incorporated into the mixture.
  • Great served over pasta, or as an appetizer with crackers or toasted Italian bread slices.

Nutrition Facts : Calories 157, Fat 14.5, SaturatedFat 1.8, Sodium 35, Carbohydrate 5.9, Fiber 2.7, Sugar 0.8, Protein 2.9

ARTICHOKE SPREAD WITH GARLIC BREAD



Artichoke Spread with Garlic Bread image

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

2 packages (8 ounces each) cream cheese, cubed
1 can (14 ounces) water-packed artichoke hearts, drained and quartered
1 cup fresh spinach, torn
3/4 cup shredded Parmesan cheese
2 green onions, chopped
1 loaf (16 ounces) frozen garlic bread

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.

HOT ARTICHOKE SPREAD



Hot Artichoke Spread image

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

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 can (4 ounces) chopped green chilies, drained
1 garlic clove, minced
1 cup chopped fresh tomatoes
3 green onions, thinly sliced
Crackers or pita bread

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 :

LIKE CIBO'S ARTICHOKE LEMON PESTO (NUT-FREE)



Like Cibo's Artichoke Lemon Pesto (Nut-Free) image

I read the ingredients on the container, read it twice and read it a third time: no basil, no nuts. Copycat version of Cibo Natural's Pesto from Seattle, Washington. Serving suggestions from the Cibo company: spread for French bread, sandwich condiment, or slather approximately two-three tablespoons pesto on a chicken breast or thigh and bake in oven until chicken is done, add some mayonnaise to the pesto for "instant aioli", etc. Many uses!

Provided by COOKGIRl

Categories     Vegetable

Time 15m

Yield 1 1/2 cup

Number Of Ingredients 10

12 ounces marinated artichoke hearts, hearts coarsely chopped
1/2 cup freshly grated parmesan cheese
2 garlic cloves
1 tablespoon fresh lemon juice
1/4 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
cracked black pepper, to taste
1 tablespoon fresh parsley, minced
lemon slice
1 sprig fresh parsley

Steps:

  • Note: all amounts given for ingredients are estimated. Yield is estimated.
  • Pesto: Place all pesto ingredients except for the 1 tablespoon of parsley in a food processor and puree on the PULSE setting to the consistency of standard pesto.
  • Transfer to a non-reactive container, stir in 1 tablespoon fresh parsley and cover with a lid. Best prepared at least 3 hours in advance.
  • Before serving, adjust seasonings. Transfer pesto to a platter.
  • Garnish top of the pesto with lemon slices and a fresh parsley sprig.
  • Serve at room temperature.

Nutrition Facts : Calories 427.6, Fat 28, SaturatedFat 8.3, Cholesterol 29.3, Sodium 729.8, Carbohydrate 29.4, Fiber 12.7, Sugar 2.9, Protein 21.2

NUTTY BLUE CHEESE SPREAD



Nutty Blue Cheese Spread image

With great blue cheese flavor and nice texture from the pecans, this super- simple spread has a company-special feel. Perfect with veggies or crackers, it's ideal for parties. -Sherry Hulsman, Elkton, Florida

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 6

1 package (8 ounces) reduced-fat cream cheese
1-1/4 teaspoons sugar
1/8 teaspoon salt
1/4 cup crumbled blue cheese
3 tablespoons finely chopped pecans, toasted
Assorted crackers

Steps:

  • In a large bowl, beat the cream cheese, sugar and salt until blended. Stir in blue cheese. Refrigerate for at least 1 hour. Just before serving, stir in pecans. Serve with crackers.,

Nutrition Facts : Calories 71 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 144mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

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