Mix potato flesh with spinach artichoke dip in a bowl; spoon back
old in dry spinach and artichoke hearts.
-Fold the mixture
Preheat oven to 325.
Drain and chop artichoke hearts.
Combine mayo, sour cream, and parmesan cheese.
Mix together artichoke hearts with mayo mixture in an oven safe glass pie dish Add garlic to taste.
Bake for 25 minutes.
Serve with crackers or pita bread.
ayonnaise consistency.
For the dip, saute the onion in the
ade Spinach & Artichoke Dip before, you will notice that this recipe is much
Preheat oven to 350\u00b0F in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in preheated oven for 30 minutes or till cheeses are bubbly.
Serve warm with tortilla chips.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Spread spinach-artichoke dip evenly over tortillas. Sprinkle mozzarella cheese, Parmesan cheese, and onion over dip. Arrange tortillas on prepared baking sheet.
Bake in preheated oven until cheese is melted and bubbly, about 10 minutes. Top pizzas with tomato before slicing and serving.
an go into oven.
Artichoke Dip:.
Combine all ingredients.
egrees C).
Combine spinach artichoke dip and ricotta cheese in a
Toast chips: Slice baguette into 1/4 inch slices.
Butter tops if desired.
Place on cookie sheet & toast in oven at 350F for 10-15 min--or until desired crunchiness.
Artichoke Dip:
Strain artichoke hearts & place in mixing bowl.
Break up hearts with hands or spoon.
Add ranch, bread crumbs, grated cheeses, & mixed garlic.
Mix well.
Salt & pepper to taste.
Place dip in shallow baking dish.
Sprinkle paprika on top.
Bake 15-20 minute--top should brown nicely.
Remove & let cool 5 minutes before serving.
Process artichokes, onion and garlic in the food processor until smooth (or if you like, until blended, but still have texture).
In medium sized bowl (or if you're a little lazy like me, right in the medium sized ceramic baking dish), combine remaining ingredients except parsley and bread, reserving 1 cup of mozzarella.
Sprinkle remaining cheese over artichoke dip, and sprinkle with chopped parsley.
Bake at 400\u00b0 for 20 minutes, or until bubbly and beginning to brown.
Serve with crusty french bread slices.
he bread with the spinach artichoke dip, then shredded mozzarella. Turn the
ther ingredients. Half and quarter artichoke hearts.
In a large
Drain artichoke hearts.
Mix in bowl all ingredients.
Pour in 8 x 8-inch pan.
Bake at 350\u00b0 for 20 to 30 minutes.
Serve with a basket of small slices of sourdough bread.
owl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce
Cook artichokes ahead of time and grill when cool
Mix all ingredients of dip and chill
Cut up artichoke hearts and mix with mayo and Parmesan cheese in 9 x 9-inch square baking dish.
Sprinkle top with cheese if desired.
Bake for 30 minutes at 350\u00b0.
Recipe can be doubled and placed in oblong baking dish.
Stir together in a medium bowl the mayo, Parmesan cheese and onion. Make sure artichoke hearts are very well drained (squeeze in paper towels) and chopped. Add to mayo mixture. Stir in lemon juice and black pepper. Scrape mixture into a small baking dish. Combine breadcrumbs and olive oil and sprinkle over dip. Bake at 400\u00b0 about 20 minutes, until top is browned. Serve with crackers or crostini.
Drain the artichokes from the can. Coarsely chop them.
Combine chopped chokes, cheeses, mayo, and garlic in a small oven-proof serving dish.
Add fresh ground pepper and salt to taste.
Bake in oven at 375 - 400 until melted.
To be served next day, just re-heat in microwave. Recipe can be doubled.
o your taste.
Pour dip into hollow bread bowl on