Mix potato flesh with spinach artichoke dip in a bowl; spoon back
old in dry spinach and artichoke hearts.
-Fold the mixture
then roughly chop the artichoke hearts.
Mix crabmeat, artichoke, mayo, parmesan and
ayonnaise consistency.
For the dip, saute the onion in the
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
Heat oven to 400\u00b0.
Pick over crab meat, removing shells; set aside.
Melt butter in a large skillet over medium-low heat; add onion, cook until golden, 3 minutes.
Whisk in cream cheese, Worcestershire sauce, horseradish, seafood seasoning and pepper sauce until combined completely, fold in artichoke hearts and crab meat.
Pour mixture into a shallow, ungreased 3-cup oven-proof bowl or 8-inch square baking dish.
Sprinkle cheese evenly over the top and bake until bubbling and golden, 30 minutes.
Serve with crackers.
Preheat oven to 350\u00b0 for at least 20 minutes. Center 1 Reynolds Pot Lux Cookware (2-quart) pan on a cookie sheet so pan does not hang over sides. Combine artichoke hearts, mayonnaise, cheese, crabmeat, pimientos, mustard and garlic salt in a bowl until well blended. Spoon mixture into pan. Bake on cookie sheet placed in middle oven rack in center of oven 25 to 30 minutes or until hot. Use cookie sheet to remove pan from oven. Let stand at least 2 minutes before lifting pan by handles. Serve hot with crackers.
ombine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese
n a large bowl, combine crabmeat, cream cheese, sour cream, mayonnaise
patula, fold in crabmeat, 1/4 cup Parmesan, artichoke hearts, green onion
Heat oven to 350\u00b0.
Mix mayonnaise and Parmesan cheese in medium bowl.
Stir in artichoke hearts, spinach and crabmeat. Spoon mixture into a 1-quart casserole dish.
Sprinkle with Monterey Jack cheese.
Cover and bake for 15 to 20 minutes or until cheese is melted.
Serve warm with baguette slices or cracker.