Mix potato flesh with spinach artichoke dip in a bowl; spoon back
ayonnaise consistency.
For the dip, saute the onion in the
old in dry spinach and artichoke hearts.
-Fold the mixture
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.
ther ingredients. Half and quarter artichoke hearts.
In a large
ntil smooth. Fold in the parmesan cheese, spinach and artichokes and
an go into oven.
Artichoke Dip:.
Combine all ingredients.
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.
n crabmeat, 1/4 cup Parmesan, artichoke hearts, green onion, celery, parsley
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.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, thoroughly mix the mayonnaise, Parmesan, artichoke, mozzarella and garlic powder. Transfer the mixture to an 8x8 inch baking dish.
Bake 30 minutes, or until the surface is lightly browned and bubbly.
Sprinkle with paprika and serve warm.
Set cream cheese on counter and bring to room temperature.
Mix cream cheese and mayonnaise together.
Add grated parmesan, artichoke hearts, and chilies.
Heat in microwave or oven just before serving.
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.
Drain the artichokes and chop up. Drain Rotel tomatoes.
Mix all ingredients together. It won't look pretty, but trust me it will get better once baked.
Spray baking dish with Pam and pour in the artichoke dip. Bake until browned on top and bubbly, about 15 minutes, at 375\u00b0F.
Serve with Wheat Thins or your favorite cracker.
egrees C).
Combine spinach artichoke dip and ricotta cheese in a
owl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce
eat until boiling. Stir in Parmesan cheese, lemon juice, hot sauce
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.
about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt