Mix potato flesh with spinach artichoke dip in a bowl; spoon back
00.
Drain and chop artichoke bottoms.
Combine first 6
heese, if desired.
Pour dip into bowl and serve hot.
ayonnaise consistency.
For the dip, saute the onion in the
br>Rinse and finely chop artichoke hearts.
Squeeze dry and
Preheat oven to 325.
Chop artichoke hearts.
Squeeze excess water from spinach.
Mix all ingredients in a large bowl.
Spread into a small glass baking dish, and bake for 15-20 minutes, or until dip is hot.
Eat with tortilla chips, or veggies.
If you've made Spinach & Artichoke Dip before, you will notice that
dd the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and
alepenos (1-3 tblsp chopped, canned or fresh) and/or crushed
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.
Mix grated cheese with salad dressing.
Spoon mixture over a canned artichoke heart, which is placed on a piece of square rye cocktail bread.
Broil until cheese bubbles.
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.
owl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce
about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt