Tuscan Artichoke Spread Recipes

TUSCAN ARTICHOKE SALAD

Steps:

• Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.
• Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!

TUSCAN CREAM CHEESE SPREAD

Steps:

• In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives.
• Add green onions, tomatoes, parsley and chives; gently mix together.
• Refrigerate for several hours or overnight to blend flavors; serve.

ARTICHOKE SPREAD

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.

ARTICHOKE AND TUNA PANINI WITH GARBANZO BEAN SPREAD

Steps:

• To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.
• To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.
• Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.

TUSCAN ARTICHOKE & SPINACH STRUDEL

Steps:

• In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature., Meanwhile, preheat oven to 350°. In a large bowl, combine spinach, pesto, pepper and, if desired, pepper flakes. Add artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well., Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle. , Spread filling in a 3-in.-wide strip down center of rectangle. On each long side, cut 1-in.-wide strips to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling. Whisk egg and remaining oil; brush over dough. Sprinkle with walnuts. , Bake 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until golden brown. Cool 5 minutes before cutting into 12 slices.

TUSCAN CREAM CHEESE SPREAD

Steps:

• In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichokes and olives.
• Add green onions, tomatoes, parsley and chives; gently mix together.
• Refrigerate for several hours or overnight (if possible) to blend flavors.
• If mixture is too thick, stir in some of the artichoke juice.
• Bring to room temperature and serve with water crackers or other crispy bread.
• Or, you can add more of the artichoke juice to make it more of a dip consistency, and serve with cut up veggies.

TUSCAN ARTICHOKE SPREAD

Steps:

• Heat oven to 350°F.
• Mash beans with lemon juice in medium bowl. Add artichokes and mayo; mix well. Stir in cheese, garlic and 2 Tbsp. onions.
• Spoon into 9-inch quiche dish or pie plate. Crush 4 crackers; sprinkle over spread. Top with remaining onions.
• Bake 20 to 25 min. or until hot and bubbly. Serve with additional round buttery crackers.

ITALIAN ARTICHOKE DIP

Steps:

• Chop artichoke hearts into small dice (1/4 inch), place into small bowl.
• Stir in sour cream, and italian dressing mix.
• Chill well, serve with crackers, or toasted bread.