ayonnaise consistency.
For the dip, saute the onion in the
Mix potato flesh with spinach artichoke dip in a bowl; spoon back
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.
lend.
Stir in chopped artichoke hears.
Transfer mixture to
an go into oven.
Artichoke Dip:.
Combine all ingredients.
Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend.
Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.Sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika.
Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).
Preheat broiler. Broil until cheese melts, about 2-3 minutes.
Serve warm with toasted baguette slices.
Drain the artichokes and chop up. Drain Rotel tomatoes.
Mix all ingredients together. It won't look pretty, but trust me it will get better once baked.
Spray baking dish with Pam and pour in the artichoke dip. Bake until browned on top and bubbly, about 15 minutes, at 375\u00b0F.
Serve with Wheat Thins or your favorite cracker.
Combine all ingredients in a bowl from chilies down. Fold in chopped artichoke hearts. Spray pie plate with Pam. Spread mixture over bottom of pie plate. Bake uncovered in 350\u00b0 oven for 15-20 minutes until heated through, and browned.
Serve with crackers.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the mayonnaise, crushed garlic, parmesan cheese, artichoke hearts and Worcestershire sauce. Pour into a baking dish and top with cayenne pepper and parsley flakes.
Bake in the preheated oven, approximately 30 to 45 minutes, until hot and bubbly. Serve with tortilla chips, crackers or veggies.
Preheat oven to 400\u00b0.
In a bowl stir together mayonnaise, Parmesan cheese and onion.\tStir into the mixture the artichoke hearts, lemon juice and black pepper.
Scrape into a small ovenproof dish.
Sprinkle on top the bread crumbs and olive oil. Bake until top is brown, about 20 minutes.\tServe with crackers or toast.
Preheat oven to 400\u00b0. Mash artichoke hearts.
Add mayonnaise, cheese and Worcestershire sauce.
Top with sliced almonds.
Bake 20 minutes in ovenproof serving dish.
Run artichoke hearts through food processor.
Combine with all other ingredients, except 2 tablespoons of the cheese and the bread crumbs.
Put mixture in a greased 1-quart casserole.
Sprinkle with cheese and bread crumbs.
Bake in a preheated oven (375\u00b0) for 20 minutes.
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.
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.
ther ingredients. Half and quarter artichoke hearts.
In a large
he bread with the spinach artichoke dip, then shredded mozzarella. Turn the
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.
If you've made Spinach & Artichoke Dip before, you will notice that
owl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce