old in dry spinach and artichoke hearts.
-Fold the mixture
Mix all ingredients well.
May refrigerate until ready to serve.
Then heat at 350\u00b0 in quiche dish or glass Pyrex for approximately 30 minutes or until mixture bubbles and it browns a little.
Serves 6.
Recipe may be tripled for amounts.
Serve with chips or crackers.
One-half cup sour cream can be substituted for 1/2 cup of the mayonnaise.
hopped.
Add the drained artichoke hearts and the basil; pulse
Drain and chop artichoke hearts.
Mix garlic, mayo and artichokes.
Spread in baking dish; bake at 350\u00b0 for about 40 to 45 minutes.
Sprinkle with Parmesan cheese.
Serve warm with crackers.
In a large bowl, mix artichoke hearts, onions, Parmesan and mayonnaise.
Cover and refrigerate at least 1 hour to blend flavors Spread about 1 tablespoon on each rye bread slice.
Place slices on a cookie sheet; broil until the artichoke spread bubbles and browns.
Serve warm.
Preheat oven to 350\u00b0. Combine all ingredients, except cheese; blend well. Spread into an ovenproof serving dish. Sprinkle top with 1/4
cup Parmesan cheese. Bake for 15 to 20 minutes, or until golden and bubbly. Serve with crackers or tortilla chips and salsa. Serves 4 to 6.
Preheat oven to 350\u00b0.
Drain artichoke hearts and chop.
Add cheese, mayonnaise, sour cream and seasonings to taste.
Place in shallow baking dish.
Bake for 20 to 25 minutes or until lightly browned.
Cool for 5 to 8 minutes before serving.
Serve as spread for crackers.
Makes 6 servings.
Drain artichoke hearts; chop in food processor.
Place chopped hearts in bowl.
Add all other ingredients; blend.
Place in glass pie plate.
Bake until golden brown at 350\u00b0 for 45 minutes.
Cool; serve slightly warm.
Spread over Stoned Wheat Thins and enjoy.
Mix artichoke hearts, mayonnaise, 3/4 cup of cheese, onion and lemon juice.
Spread in small, ovenproof dish (6 x 6-inch approximately).
Sprinkle 1/4 cup Parmesan cheese and paprika on top.
Bake for 20 minutes at 325\u00b0.
Serve hot with Waterman's crackers.
f the focaccia bread, and spread spinach artichoke mix over turkey. Layer
Squeeze out all the juice from the artichoke pieces and mix with remaining ingredients.
Spoon into a lightly greased 3-cup shallow baking dish (one that the spread can be served in). Sprinkle with additional Parmesan cheese on top.
Bake at 350\u00b0 for 20 to 40 minutes or until golden brown on top.
Serve hot with Triscuits, Melba toast or other round crackers.
Coarsely chop artichoke hearts and combine with dressing, sour cream and Parmesan cheese. Chill 30 minutes. Spread on crackers or sliced bread to serve.
Chop artichokes well.
Mix artichokes, onion, and Parmesan cheese.
Add just enough mayonnaise to make spreadable.
Add garlic powder, mix well.
Spread baguette slices with artichoke spread and place on a cookie sheet.
Bake at 350 degrees for 15-20 minutes, or until topping starts to bubble and brown.
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.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place artichoke hearts in a bowl; mash with a fork. Stir in olive oil, lemon juice, salt, and pepper.
Cut baguette into 8 slices, about 1/2-inch thick; place slices on baking sheet.
Broil both sides until toasted, 3 to 5 minutes. Slice garlic clove in half; rub on one side of each slice. Top bread slices with artichoke spread.
Drain and chop artichokes.
Mix with remaining ingredients; spread into a small attractive baking dish.
Bake at 350\u00b0 for 15 to 20 minutes or until top is golden brown.
Serve warm (with a knife) to spread on crackers.
Drain artichoke hearts and chop.
Mix with mayonnaise and cheese.
Bake at 350\u00b0 until bubbly.
Serve with Melba toast, sliced fresh bread or unsalted crackers.
Chop and drain artichoke hearts.
Mix completely with mayonnaise and cheese.
Heat for 20 minutes in 350\u00b0 oven.
Serve on cocktail rye bread, sliced and toasted.
Heat oven to 375\u00b0.
Mix mayo, cheeses and artichokes in medium casserole.
Grate fresh pepper over top.
Bake, uncovered, for about 1/2 hour or until spread is bubbly and brown around the edges.
Spread on slices of French bread.
In a bowl, combine first 5 ingredients. Spread into a 1-quart baking dish or pie plate. Bake, uncovered, at 350\u00b0 for 20 to 25 minutes or until top is lightly browned. Sprinkle with tomatoes and onions. Serve with crackers or pita bread.