Mix potato flesh with spinach artichoke dip in a bowl; spoon back
ayonnaise consistency.
For the dip, saute the onion in the
drain all oil and liquid from the artichoke hearts in colander.
coarsly chop the artichokes (no prickly leaves, only soft cut able parts).
combine all ingredients in crock pot and place bread slices on top to soak up excess oil.
cook on high for 2 hours.
can also be done in a casserole dish in the oven at 350 for 1 hour.
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.
ther ingredients. Half and quarter artichoke hearts.
In a large
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
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
owel, and coarsely chop the artichoke hearts. Fold in the spinach
old in dry spinach and artichoke hearts.
-Fold the mixture
lend.
Stir in chopped artichoke hears.
Transfer mixture to
se as serving bowl Pour dip into hollow bread bowl on
Preheat oven to 350 degrees F (175 degrees C).
Drain the artichokes, squeeze the juice out of them, pull them apart and place in a 1-quart casserole dish.
In a medium-sized mixing bowl, combine Mozzarella cheese, Parmesan cheese and mayonnaise. Pour this mixture into the casserole and mix well until the artichoke hearts are mixed in well. Sprinkle the parsley over the top.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until the dip is brown on top.
Allow cream cheese to come to room temperature.
Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well.
Add the artichoke hearts and spinach (be careful to drain this well), and mix until blended.
Spray pie pan with Pam, pour in dip, and top with mozarella cheese.
Bake at 350 degrees for 25 minutes or until the top is browned.
Best served with thinly sliced toasted bread, such as French or Italian.
o your taste.
Pour dip into hollow bread bowl on