Mix potato flesh with spinach artichoke dip in a bowl; spoon back
stir in Romano, lemon juice, hot sauce, and salt; stir until
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.
ade Spinach & Artichoke Dip before, you will notice that this recipe is much
ayonnaise consistency.
For the dip, saute the onion in the
Combine all ingredients, stirring well.
Spoon into lightly greased 1-quart casserole or souffle dish.
Bake at 350\u00b0 for 20 minutes.
Serve hot with crackers.
Yield: about 5 cups.
One-half of the recipe will serve 4 people and fit into a 9-inch pie dish.
Mix all ingredients and pour into a greased 1-quart baking dish.
Bake 15 to 20 minutes at 350\u00b0 until golden brown and firm. Serve with raw vegetables or bread chunks.
Recipe may be doubled.
Mix all well.
Bake, uncovered, for 30 minutes in a 350\u00b0 oven. Serve with Doritos.
This recipe is from my friend, Vicki Pennell.
-inch-deep well for dip. Slice center of first and
Preheat oven to 350\u00b0.
Drain artichokes and mash well with fork or mixer.
Mix with mayonnaise, Parmesan cheese and garlic powder.
Spread in greased, small flat dish.
Bake 20 minutes until golden brown on top.
Serve warm with crackers.
For a crowd, you need to double the recipe.
Preheat the oven to 350 degrees F (175 degrees C).
Mix artichoke hearts, cream cheese spread, spinach, flour, garlic salt, thyme, and red pepper flakes together in a large bowl.
Coat a large nonstick baking pan with cooking spray; fill pan with the artichoke mixture.
Bake in the preheated oven until center is hot and dip is bubbling, about 25 minutes.
Sprinkle the top of the dip with Parmesan-style cheese.
Drain artichoke hearts and coarsely chop in food processor. Place in medium bowl.
Drain pimiento (reserve 2 teaspoons for top) add to chopped artichoke with all other ingredients.
Mix well. Spoon into 1 1/2-quart baking dish.
Sprinkle with additional Parmesan and reserved pimiento.
Cover and refrigerate.
Bake uncovered at 325\u00b0 for 30 minutes or until hot and bubbly.
Can be microwaved.
Serve with chips.
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.
owl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce
Stir together in a medium bowl the mayo, Parmesan cheese and onion. Make sure artichoke hearts are very well drained (squeeze in paper towels) and chopped. Add to mayo mixture. Stir in lemon juice and black pepper. Scrape mixture into a small baking dish. Combine breadcrumbs and olive oil and sprinkle over dip. Bake at 400\u00b0 about 20 minutes, until top is browned. Serve with crackers or crostini.
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, combine Caesar dressing, mayonnaise, sour cream and Parmesan cheese; blend well. Stir in Swiss cheese, artichoke hearts, tomatoes and hot pepper sauce. Pour mixture into an 8x8 inch baking dish.
Bake 40 to 45 minutes in the preheated oven. Serve hot.
Place artichoke hearts and mayonnaise in blender or food processor and puree.
Add grated cheese and crushed garlic; puree until well blended.
Bake in casserole dish at 350\u00b0 for 30 minutes.
Serve hot with Melba toast or cubed baquettes.
Preheat oven to 400\u00b0.
Place half the artichoke hearts in food processor and chop coarsely.
Add half the Parmesan cheese, cream cheese, mayonnaise, dill weed and garlic.
Process until smooth. Scrape mixture into a 10-inch pie plate.
Repeat procedure with remaining half of ingredients, adding to pie plate after processing.
Smooth top with spatula.
Bake until hot and bubbly, about 15 minutes.
Serve immediately with crackers or bread sticks.
Chop artichoke hearts.
Mix with other ingredients.
Turn into a greased casserole dish.
Bake at 350\u00b0 for 20 to 25 minutes until bubbly and slightly browned.
Serve hot with tortilla chips.
Drain artichoke hearts and save liquid.
Place all ingredients in food processor or blender.
Process until smooth.
Add liquid from artichoke hearts until desired consistency is reached.
Bake at 400\u00b0 for 15 minutes or until hot and bubbly.
Serve with breadsticks or French bread, or put into mushroom caps and brush with melted butter.
Bake 15 minutes.