Warm Antipasti Dip Recipes

HOT ITALIAN ANTIPASTI DIP

Steps:

• Heat oven to 350°F. Spray large cookie sheet with cooking spray. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Place bread slices on cookie sheet. Brush on both sides with olive oil; set aside.
• In medium bowl, mix Italian cheese blend, cream cheese, sour cream, artichoke hearts, garlic, oregano and pepper flakes. Spread evenly in baking dish.
• Top cheese mixture in baking dish with salami and prosciutto, then top with roasted peppers and olives. Sprinkle with Parmesan cheese. Bake 20 to 24 minutes or until bubbling. Meanwhile, bake bread slices in same oven 20 to 24 minutes or until golden brown and toasted.
• Top dip with basil; serve with toasted bread slices.

WARM ANTIPASTI DIP

Steps:

• Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Lightly coat an 8x8-inch baking dish or similar 2-quart casserole dish with nonstick spray and set aside.
• Arrange the bread slices in a large rimmed baking sheet (you can leave it unlined or line it with parchment paper for easy cleanup). Brush 1/2 tablespoon of the oil over the first sides of the slices. Flip the slices over and brush the second sides with the remaining 1/2 teaspoon oil. Place in the oven and bake for 5 minutes. Remove the pan from the oven, flip the slices over, then return to the oven and continue baking until lightly toasted, 5 to 6 additional minutes. Set aside to cool. Reduce the oven temperature to 350 degrees F.
• In the bowl of a standing mixer fitted with the paddle attachment or a medium mixing bowl, beat the cream cheese, Greek yogurt, garlic, Italian seasoning, red pepper flakes, and salt together on medium speed until smooth and combined, about 1 minute. With a rubber spatula, fold in the mozzarella, artichoke hearts, three-quarters of the cherry tomatoes, half of the bell peppers, and half of the olives, reserving the rest to sprinkle on top. Spread the mixture evenly in the prepared baking dish.
• Scatter the salami and remaining tomatoes, bell peppers, and olives evenly over the top. Sprinkle with the Parmesan. Bake 25 to 30 minutes, until bubbling and hot throughout. Sprinkle with the basil. Serve hot with the toasted bread slices.

ANTIPASTO "DIP"

Steps:

• Place artichoke hearts and garlic in food processor.
• Pulse on and off until roughly chopped.
• Add the rest of the ingredients and continue to pulse until finely chopped (but not to the point of minced or puréed) Allow to stand refrigerated for at least an hour for the flavors to marry.
• Serve with crusty bread or crudités.

ANTIPASTO PARTY DIP

Steps:

• Combine sour cream, mayonnaise, onion powder and garlic powder.
• Add pepperoncini, salami and black olives.
• Stir well and refrigerate at least 2 hours. I usually serve with butter crackers.

HOT ANTIPASTO

Steps:

• Preheat oven to 450°F.
• Spray rectangle baking dish with nonstick spray and unroll 1 can of crescent rolls and lay on.
• bottom of pan.
• Layer meat and cheeses, ending with all of the roasted peppers on top.
• Beat eggs and water in bowl; add Parmesan cheese and pour over layers, reserving about 1/3.
• Unroll second can of crescent rolls and lay over layers.
• Brush top layer with remaining egg mixture.
• Bake at 450°F for 20 minutes or until golden brown.
• Cool and cut into small squares. Serve warm.

HOT ANTIPASTO

Steps:

• In a large skillet, cook sausages over medium heat until no longer pink; drain and place in a large bowl. , Stir in the pepperoncini, cherry peppers, beans, mushrooms, artichokes, olives and pepperoni. Transfer to an ungreased 13x9-in. baking dish (dish will be full)., Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 4-5 minutes longer or until cheese is melted.

ANTIPASTO DIP

Steps:

• Combine first 6 ingredients in a large bowl, set aside.
• Saute onion and garlic in hot oil in a saucepan over medium heat about 3 minutes or until onion is tender.
• Add vinegar and remaining 4 ingredients; bring to a boil.
• Remove from heat and pour over vegetabes; cover and chill 8 hours.
• Transfer to a serving dish, using a slotted spoon, if desired.
• Serve with crackers.

ANTIPASTO DIP, A PARTY IN YOUR MOUTH!

Steps:

• 1. Place the celery, green peppers and olives in a food processor and pulse until a small chop. You can, of course, do this by hand instead.
• 2. Add the mushrooms, roasted red peppers and artichokes to the processor and chop. Be careful not to over chop and turn it into a paste.
• 3. Remove to a bowl.
• 4. Add all of the ingredients for the dressing to a small saucepan and mix.
• 5. Bring to a boil over medium heat and stir to dissolve the salt and sugar.
• 6. Remove from the heat and pour over the vegetables. Stir to mix.
• 7. Cover and refrigerate until cooled. It's even better the next day and will keep in the refrigerator up to a week.
• 8. Serve with pita chips, lettuce leaves, bagel chips, or just about anything.