Mix potato flesh with spinach artichoke dip in a bowl; spoon back
old in dry spinach and artichoke hearts.
-Fold the mixture
ayonnaise consistency.
For the dip, saute the onion in the
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix artichoke hearts, marinated artichoke hearts, green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese.
Spread the mixture in a small baking dish. Bake in the preheated oven 30 minutes, until lightly browned and bubbly.
ade Spinach & Artichoke Dip before, you will notice that this recipe is much
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.
owl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce
Preheat oven to 350 degrees. Mix all ingredients until well blended.
Spoon into 9-inch pie plate or quiche dish.
Bake 20 minutes or until heated through. Serve with crackers and assorted cut-up fresh vegetables.
Makes 22 servings, 2 T each.
Make-ahead tip: Most hot dips can be assembled in advance. Cover and refrigerate up to 24 hours. Bake, uncovered, as directed just before ready to serve, increasing the baking time by 5 to 10 minutes to ensure that the dip is heated through.
low cooker. Add the spinach, artichoke hearts, water chestnuts, and nutritional
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.
or the cheese and garlic dip, mix together the yogurt, sour
owel, and coarsely chop the artichoke hearts. Fold in the spinach
Combine all ingredients in a large bowl and transfer into an an oven safe casserole dish. Heat at 350 degrees for about 20 min until bubbly. Serves best on Pepperidge Farm Distinctive Crackers, but I have used Bagel Chips, Crostini, Butter Crackers, etc.
This recipe can also be cooked in a crock pot on high for one hour, then turn down to warm until the guests arrive.