Number Of Ingredients 5 Steps:
Using a food processor (you can use a blender but will have to do it in half batches) blend all the ingredients until smooth. Poor into a shallow baking dish and add more Parmesan cheese. Place under a broiler until cheese has melted and is brown and bubbly. This can actually be used hot or cold but I prefer warm.
Time 1h Number Of Ingredients 8 Steps:
If you are using fresh artichokes or you don’t have a microwave, clean them as from instructions above and boil them for 20 minutes.
Time 40m Yield 12 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350. Soften cream cheese in a microwave-safe bowl until spreadable. Add in remaining ingredients and mix together using a spatula. Place mixture in a 9 x 13 baking dish and bake for 30 minutes, or until cheese is bubbly.
Time 45m Yield 40 Number Of Ingredients 6 Steps:
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.
Time 30m Yield 1 container Number Of Ingredients 7 Steps:
Drain the artichoke hearts. Cut them into halves. Combine Mayo, Cheese, Garlic Powder, Salt, and Pepper in a large bowl until thoroughly mixed together. (When adding the garlic powder you might want to do it “to taste”). Add artichoke hearts to this mixture. Transfer to a desired dish or bowl and garnish with Parsley if desired. Refrigerate at least 1 hour before serving. Best if served cold on melba toast or crackers.
Time 1h Yield 10 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350°F. Drain artichoke hearts and puree them in your food processor. Mix pureed artichoke hearts, one cup of mayonnaise, one cup of parmesan cheese and garlic to taste in an oven safe bowl or small casserole dish. Bake in oven at 350°F degrees for 25-35 minutes until light golden brown. Let cool for 10 minutes before serving with wheatables vegetable flavored crackers.
Time 45m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350degrees F. In food processor with metal blade, chop garlic and artichoke hearts until medium-fine. Place in baking dish, add remaining ingredients and mix well. Bake for 30 minutes or until golden brown on top. Serve with vegies or crackers – Enjoy :).
Yield 2 servings Number Of Ingredients 12 Steps:
Preheat the oven to 350°F (180°C). Trim the stem off the artichoke to create a base and also one inch (2 ½ cm) from the top. Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke. Squeeze the juice of one small lemon on top. In a saucepan, boil two inches (5 cm) of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender. In a separate pan, melt the butter and saute the garlic until fragrant, about 2 minutes. Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and parsley. Stir until combined. Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan. Bake for 15-20 minutes or until golden brown. Serve with dipping sauce of choice. Enjoy!
Time 1h10m Yield 18 servings, 2 Tbsp. each Number Of Ingredients 6 Steps:
Heat oven to 350ºF. Cut 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min. Slip roasted garlic from skins into large bowl; mash to a paste. Mix with all remaining ingredients except tomatoes. Spoon into shallow ovenproof dish sprayed with cooking spray. Bake 20 to 25 min. or until hot and bubbly. Top with tomatoes.
Time 25m Yield 2-1/2 cups. Number Of Ingredients 11 Steps:
In a small nonstick skillet, saute the onion, oregano and thyme in oil until onions are tender. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly., In a food processor, combine the beans, artichokes, lemon juice, salt, cayenne and onion mixture; cover and process until pureed. , Transfer to a small bowl. Cover and refrigerate at least 2 hours before serving. Serve with vegetables and/or pita chips.
More about “artichoke garlic parmesan dip recipes”
Time 30m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Mash drained artichokes with fork. Combine cream cheese, parmesan cheese, mayonnaise, and garlic with the artichoke hearts. Put in ovenproof dish. Bake at 350°F for 20 minutes or unit heated through. Serve with bread and/or chips.
