dd lobster meat and crab meat and cook 2-3
Take hard leaves from artichoke and chop remaining leaves. Prepare dip and mix with chopped artichoke.
Serve with vegetable assortment.
Preheat oven to 350\u00b0.
Lightly spray baking dish with cooking oil.
Combine cream cheese, mayonnaise, and garlic.
Drain and chop artichoke and crabmeat.
Mix all ingredients together and bake 25 - 30 minutes.
Garnish with green onion and red pepper.
Mix the sour cream and chive dip, sour cream, and cream cheese together in a large bowl.
Fold the green onion, dried beef, and Cheddar cheese into the cream cheese mixture.
Cover dip with plastic wrap and refrigerate until set, at least 1 hour.
br>Drain the cans of artichoke hearts well. Using paper towels
Combine cream cheese, sour cream, and asiago cheese in a microwave-safe
Cook rotini according to package directions. Keep hot.
Drain and chop artichoke hearts.
In a large skillet, saute onion and garlic gently in the olive oil until onion starts to soften.
Add artichokes. Heat gently, stirring often.
Add basil and white wine.
Shake the milk and flour together. Add to pan. Heat, stirring constantly, until simmering and thickened.
Stir in Asiago and parsley. Taste and adjust seasonings.
Toss pasta in sauce until well-coated. Serve sprinkled with cayenne pepper flakes and additional parsley.
Preheat oven to 400\u00b0F.
Place bread in a single layer on a baking tray. Spray both sides of bread with oil and sprinkle one side with fennel seeds. Bake 5-10 minutes or until crisp and golden.
Meanwhile, process artichokes, chickpeas, garlic, cumin and tahini in a food processor, until smooth. Add yogurt and parsley. Process until thick and creamy.
Spoon dip into a shallow serving bowl. Using the back of a spoon, make a circular indent in surface of clip. Drizzle dip with oil and sprinkle with paprika. Serve.
r until crisp; remove bacon, and drain on paper towels, reserving
aucepan, warm the olive oil and butter over medium heat.
Preheat oven to 325F and lightly spritz a baking dish with cooking spray (Pam).
Combine all ingredients.
Place in prepared dish.
You can either bake the dip for about 15 to 20 minutes, but I have also found that you can just heat it in the microwave for a few minutes.
In a small heavy skillet, cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool.
In a large bowl, combine the bell pepper, artichokes, mayonnaise, scallions, pimiento, Parmesan, lemon juice, Worcestershire sauce, jalapeno peppers and celery salt.
Blend the mixture until it is combined well and stir in the crab meat gently.
Mix all ingredients and spread into a 1 L
Combine all ingredients and place in a 3-cup ovenproof baking dish or casserole.
Bake in a preheated 350F oven until heated through, about 30 minutes.
Serve with raw vegetables, chips, or crackers.
Mix chopped artichokes and crab with cheese and mayonnaise in a 2-quart glass dish.
Microwave on High for 5 to 8 minutes, stirring once, until bubbly.
Serve with crackers.
Preheat oven to 350 degrees.
Combine all the ingredients except for the additional grated asiago cheese for topping (if using).
Spread mixture into a lightly greased baking dish and bake in preheated oven for 20 minutes, until the middle is bubbling and the edges are golden. Place under the broiler for 2-3 minutes to lightly brown top, if desired. Best served hot.
Combine artichokes, mayonnaise, sour cream, mustard and Worcester sauce together until well blended.
Add Mozzarella and Parmesan cheese and blend.
Add Brie and mix well.
Add salt and pepper.
Sprinkle top with mozz cheese
Put in baking dish and bake at 450 degrees for 15-20 minutes.
Serve warm with toasted rustic garlic bread.
Preheat oven to 350 degrees F (175 degrees C).
Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.
and pepper in a medium bowl. Gently stir in artichoke hearts and spinach
Preheat oven to 350 degrees.
Allow cream cheese to come to room temperature.
Cream together the mayonnaise, parmesan and romano cheeses, garlic, basil and garlic salt. Mix well.
Add artichoke hearts and spinach. Mix until blended.
Spray a pie pan with non-stick cooking spray. Pour in the dip and top with the mozzarella.
Bake at 350 degrees for 25 minutes or until the top is browned.
Serve with toasted bread or tortilla chips.