Preheat oven to 250 degrees F (120 degrees C).
Mix 1 1/2 cups Parmesan cheese, cream cheese, artichoke hearts, mayonnaise, salt, and pepper together in a stand mixer; pour into an 8-inch square baking dish. Sprinkle 1 tablespoon Parmesan cheese over the top of the mixture.
Bake in preheated oven until bubbly and golden brown on top, about 25 minutes.
In a blender, combine cottage cheese, chives, milk, seasoned salt, basil, garlic and Tabasco sauce.
Cover and blend until smooth.
Stir in the chopped artichokes and Parmesan cheese. Transfer dip to a small serving bowl.
Cover and chill about 4 hours.
Dip will thicken as it chills.
Serve with assorted raw vegetables.
Yields about 14 (2 tablespoon) servings.
Preheat the oven to 325\u00b0. Drain and chop the artichoke hearts. Mix the artichoke hearts with the mayonnaise, cheese and garlic, combining well. Put the mixture in a small, ovenproof casserole; sprinkle a little paprika on top and bake for 45 minutes. Yield: 4 servings.
Drain the artichoke hearts. Cut them into halves.
Combine Mayo, Cheese, Garlic Powder, Salt, and Pepper in a large bowl until thoroughly mixed together. (When adding the garlic powder you might want to do it \"to taste\").
Add artichoke hearts to this mixture.
Transfer to a desired dish or bowl and garnish with Parsley if desired.
Refrigerate at least 1 hour before serving.
Best if served cold on melba toast or crackers.
Drain artichokes very well and chop.
Add Parmesan cheese and mayo and mix well.
Place in ovenproof serving dish and bake at 350\u00b0 for 20 minutes.
Serve hot with crackers or Melba toast. Serves 6 to 8.
old in dry spinach and artichoke hearts.
-Fold the mixture
f they focus on the dip. :-) My 6 book club ladies
rtichokes, romano cheese, garlic and parmesan cheese for about 1 to
Chop the artichoke hearts.
Combine the chopped artichoke hearts, chopped chile peppers, 1 cup grated Parmesan cheese and mayonnaise.
Put into an 8-inch round baking dish.
Sprinkle 1/2 cup Parmesan cheese on top.
Bake at 350\u00b0 for about 20 minutes, or until heated through.
Serve warm with tortillas, breadsticks or other chips.
Makes about 2 2/3 cups.
Use a food processor with metal blade to finely grate Parmesan cheese.
Add the cream cheese, mixing well.
Transfer cheese mixture to a mixing bowl.
Chop jalapeno peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
Add artichoke/jalapeno mixture and the jalapeno sauce to cheese mixture.
Mix well.
If needed, add small amount of additional marinade to obtain desired consistency.
Salt and pepper to taste.
Refrigerate until ready to serve.
Serve with a variety of crackers or chips.
Preheat oven to 350\u00b0F.
Drain artichoke hearts and puree them in your food processor.
Mix pureed artichoke hearts, one cup of mayonnaise, one cup of parmesan cheese and garlic to taste in an oven safe bowl or small casserole dish.
Bake in oven at 350\u00b0F degrees for 25-35 minutes until light golden brown.
Let cool for 10 minutes before serving with wheatables vegetable flavored crackers.
etal blade to finely grate Parmesan cheese.
Add the cream
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
Chop or process artichoke hearts until dip-like consitency, and add to medium sized mixing bowl (5-8 quart).
Add cheeses, jalapenos, parsley, mayonnaise, sour cream, garlic powder, lemon juice, and stir gently to mix.
Add fresh crabmeat and stir in gently. Wait until after this step to salt and pepper to taste (crabmeat can be a little salty sometimes).
Can be served warm in a mini crockpot or served cold, perfect with crackers or toasted rustic or baguette slices.
Mash artichoke hearts with potato masher until fairly smooth. Mix Parmesan and mayonnaise together well and add to mashed artichoke hearts.
Place mixture into a small ovenproof casserole dish and bake at 350\u00b0 until top turns light brown and bubbly. Serve warm with Triscuits crackers.
Preheat a gas or charcoal grill to 350\u00b0F.
In a medium mixing bowl, add all the ingredients, except the chips, and mix well.
Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil.
Put on the grill over indirect heat (350\u00b0 F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even.
Carefully remove from the grill and serve with the chips.
*The dip can be prepared in advance and kept in the refrigerator until ready to cook. If this is done, please add 10 minutes to the cook time.
Allow cream cheese to soften to room temperature. Cream together with mayo, parmesan, garlic, and garlic salt. Mix well. Add the drained and chopped artichoke hearts and spinach. Mix well. Spray pie pan with pam, pour in mixture and top with mozzarella cheese. Bake at 350 degrees for 25 minutes or until top is browned. Serve with chips or toasted bread.
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
Preheat oven to 350 degrees F (175 degrees C).
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.
Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Soften cream cheese, add mayonnaise, sour cream and Parmesan cheese; make creamy.
Chop artichoke hearts.
Add to cheese mixture.
Add garlic and dill.
Bake 1/2 hour at 350\u00b0.
Serve with jumbo corn chips.