Mix potato flesh with spinach artichoke dip in a bowl; spoon back
ayonnaise consistency.
For the dip, saute the onion in the
Preheat an oven to 350 degrees F (175 degrees C).
Stir together the artichoke hearts, mayonnaise, mozzarella cheese, Parmesan cheese, garlic, and sun-dried tomatoes. Place the dip in a small baking dish.
Bake in the preheated oven until bubbly and heated through, about 15 minutes. Serve hot.
Drain and chop artichoke hearts.
Mix with mayonnaise and Parmesan cheese.
Bake, uncovered, for 30 to 40 minutes at 350\u00b0. Serve with crackers or raw vegetables.
Drain can of artichoke hearts and chop fine.
Combine artichokes with mayonnaise and Parmesan cheese.
Season with lemon juice, garlic powder and Worcestershire sauce.
Top with Parmesan cheese.
Bake at 350\u00b0 for 20 to 30 minutes until bubbly and slightly browned.
Serve with your favorite cracker.
For a festive change, spread on party ryes and bake for an additional 10 minutes or so.
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
Blend artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and garlic in a blender until smooth; transfer to a serving bowl. Stir lemon juice, salt, and pepper into the dip.
old in dry spinach and artichoke hearts.
-Fold the mixture
lend.
Stir in chopped artichoke hears.
Transfer mixture to
Chop artichoke hearts together and spread in well-greased Pyrex pie plate.
Scatter chili peppers and spread mayonnaise over artichoke hearts.
Sprinkle with cheese.
Cover with foil and bake at 350\u00b0 for 15 minutes; 25 minutes if prepared ahead and refrigerated.
(Do not use the microwave oven; the cheese does not melt nicely.)
Serve with tortilla chips.
This recipe is easy and delicious!