Preheat oven to 325F and lightly spritz a baking dish with cooking spray (Pam).
Combine all ingredients.
Place in prepared dish.
You can either bake the dip for about 15 to 20 minutes, but I have also found that you can just heat it in the microwave for a few minutes.
Chop artichoke hearts in a food processor. Add parmesan cheese, mayonnaise, garlic clove, lemon zest, cayenne (to taste); puree until smooth. Season with salt and pepper. Place in a 2 cup baking dish (this dish can be prepared to this point and refrigerated up to 2 days ahead). Sprinkle with 1 Tbsp. Parmesan. Bake at 400\u00b0 until top is golden and dip is heated through, 10 to 20 minutes.
ater to a boil; add artichoke heart. Cover pot and cook
vermix. Set the batter aside for 30 minutes.
Heat the
aster Prep Bowl and microwave dip for 2 minutes, stirring halfway through
Preheat the oven to 375\u00b0F.
In a medium bowl, mix together mayonnaise, sour cream, Parmesan cheese, peppers, artichoke, and 2/3 cup of the French fried onions. Spread into a 9 inch pie plate.
Bake the dip for approximately 25 minutes. Remove from the oven and top with the remaining 2/3 cup of French fried onions. Return to the oven and bake for an additional 5 minutes - just long enough to brown the onions slightly.
s rising, combine the ingredients for the dip together until smooth, cover
eatl. Stir the mixture constantly for 5-6 minutes to make
Drain and chop artichoke hearts.
Mix everything together and put in small baking pan.
Bake at 350\u00b0 until browned.
Serve as a dip for raw veggies or crackers.
Cook Rice as directed on box, but brown using olive oil, instead of butter.
Mix Mayonnaise, curry powder and reserved marinade together, and set aside.
Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper.
Pour mayonnaise mixture over rice mix.
Stir to coat.
Refrigerate until serving.
Enjoy!
Combine all ingredients.
Place in shallow casserole dish.
You can either bake the dip for about 15-20 minutes at 325 but it can also be heated in the microwave for a few minutes.
Use blender for artichoke hearts, then combine all the ingredients.
Place in a Corning Ware dish.
Bake 15 to 20 minutes until golden at 350\u00b0.
Use large, round crackers for dipping.
t difficult to eat the dip). We like to eat the
br>Bake at 450\u00b0F for 20 to 30 minutes or
Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.
he dip ingredients in a large bowl, Cover and chill for anywhere
est. Let the shrimp marinate for 20 minutes.
Preheat a
slightly salt the eggplant).
Dip the eggplant slices into the
In a medium bowl, blend yogurt and pudding mix.
Stir in the drained pineapple and extracts.
Fold in whipped topping.
Cover and refrigerate until serving time.
Serve with Keebler low-fat Graham Selects.
Also, a good dip for fruit.
Combine ingredients in blender or food processor at high speed until smooth.
Add extra lemon, salt, garlic as desired. Pour into small bowl.
Garnish with parsley, sprinkle paprika and cumin powder lightly and serve.
Delicious with Syrian bread or crackers.
Veggies work also.
If you prefer thinner dip add liquid from chick peas.