BREAD BOWL ARTICHOKE DIP
Baked and served in a bread bowl, this rich, flavor-packed dip is perfect for your next party.
Yield about 2 cups (500 mL) dip 12 servings of about 2
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F (230°C). Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4 1/2-inch-wide (12-cm) and 2-inch-deep (5-cm) well for dip. Slice center of first and entire second bread round into 1-in. (2.5-cm) cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp (30 mL) juice. Stir juice and sour cream into artichoke mixture; pour into bread bowl.If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
Nutrition Facts : U.S. Nutrients per serving Calories 220, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 7 g, Sodium 610 mg, Fiber 2 g
ARTICHOKE DIP
This entire dip is prepped and heated in the Rockcrok® Everyday Pan and Slow Cooker Stand-no other appliances needed!
Yield 32 servings
Number Of Ingredients 11
Steps:
- Place the softened cream cheese in the Rockcrok® Everyday Pan. Cover and place it in the Rockcrok® Slow Cooker Stand and cook on HIGH.Press the garlic into the pan with the Garlic Press. Add the mayonnaise and stir to combine.Zest the lemon with the Microplane® Zester and grate the Parmesan cheese with the zester. Add the lemon zest and half the Parmesan cheese to the pan.Grate the mozzarella with the Microplane® Adjustable Coarse Grater. Finely chop the artichokes in the Manual Food Processor in two batches. Add the cheese and artichokes to the pan and mix well. Heat the dip on high for 10-15 minutes, or until the sides start to bubble and the dip is warm.Meanwhile, chop the red peppers in the Manual Food Processor and set aside. Slice the olives with the Quick Slice.Once the dip is warm, top with the chopped peppers, olives, and remaining Parmesan cheese. If desired, preheat broiler, place the pan 2-4" (5-10 cm) from heat source, and broil for 1-3 minutes, or until the cheese is lightly browned. Use the Herb Mill to grate parsley over the top. Return the pan to the Slow Cooker Stand and set to WARM to serve.
Nutrition Facts : U.S. nutrients per serving (2 tbsp/30 mL dip) Calories 60, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 4 g, Fiber 1 g, Sugars 1 g, Protein 3 g
BREAD BOWL ARTICHOKE DIP - PAMPERED CHEF
My Pampered Chef consultant sent me an email today and this recipe was featured. Sounds yummy for the upcoming holidays! The directions feature actual Pampered Chef items for those of us that absolutely LOVE Pampered Chef! :-)
Provided by senseicheryl
Categories Grains
Time 23m
Yield 1 bread bowl w/dip, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4½-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
- In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth.
- Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®.
- Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
- If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
Nutrition Facts : Calories 111.6, Fat 8.1, SaturatedFat 5, Cholesterol 20.7, Sodium 297.6, Carbohydrate 8.3, Fiber 2.3, Sugar 0.5, Protein 3.3
SPINACH AND ARTICHOKE WREATH(PAMPERED CHEF COPYCAT)
Flaky pastry(refrigerated crescent rolls!) filled with a savory filling for a dramatic main dish that can be prepared in less than an hour! Adapted from Pampered Chef! Easy enough for family and great presentation for company or holidays! For a demonstration on how to make this go to: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514
Provided by Sharon123
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375*F.
- In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.
- Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size).
- Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center.
- Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
- Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.
- Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling.
- Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show.
- Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
- Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese.
- Bake 25-30 minutes or until golden brown. Enjoy!.
PAMPERED CHEF SPINACH & ARTICHOKE DIP
Make and share this Pampered Chef Spinach & Artichoke Dip recipe from Food.com.
Provided by Kassy Gardner
Categories Low Protein
Time 40m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Coarsly chop artichokes and place in a small batter bowl.
- Add spinach, mayonnaise, sour cream, garlic and cheese.
- Mix well.
- Spoon into baking dish.
- Bake 20-25 minutes or until heated throughout.
- Garnish with bell pepper if desired.
- Serve with Tosidos or pita chips.
PAMPERED CHEF CARAMEL APPLE DIP
Make and share this Pampered Chef Caramel Apple Dip recipe from Food.com.
Provided by Debs Recipes
Categories Apple
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine cream cheese, apple butter, brown sugar, and vanilla; add nuts; chill.
- Cut apples into wedges; arrange them around chilled caramel apple dip; serve.
PAMPERED CHEF BUTTERSCOTCH DIP
From Pampered Chef using the Bamboo Spoon Set (which I love to use to make everything, great to use on non-stick cookware).
Provided by Smilyn
Categories Dessert
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine all in small bowl and mix until smooth.
- Chill.
- Serve with fresh fruit.
Nutrition Facts : Calories 849.8, Fat 63.3, SaturatedFat 39.9, Cholesterol 200.2, Sodium 770.6, Carbohydrate 59.2, Fiber 0.6, Sugar 11.4, Protein 14.7
HOT ARTICHOKE & SPINACH DIP-PAMPERED CHEF
This uses the small oval baker and suggests serving with baked pita chips. I didn't include thaw time in the prep time.
Provided by Chef by Chance
Categories Cheese
Time 35m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Coarsely chop artichoke hearts and place into bowl. Add the rest of the ingredients except for the red bell pepper and mix well.
- Spoon mixture into the small oval baker.
- Bake 20-25 minutes until heated through. Garnish with diced red pepper if desired.
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- Carefully remove center of bread round to form a 4 1/2-inch-wide (12-cm) and 2-inch-deep (5-cm) well for dip.
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