Artichoke And Green Olive Dip Recipes

Steps:

• Preheat oven to 425 degrees F.
• Melt butter in a 2-quart saucepan over medium heat. Add garlic and shallots and saute until tender, about 3 minutes. Stir in the flour and cook for 1 minute until it reaches a golden blonde color. Slowly whisk in the cream and turn up heat until it thickens.
• Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.
• Add mixture to a casserole dish. Bake for 15 minutes until golden brown.
• Serve this dip with baked pita chips.

Steps:

• Preheat the oven to 400 degrees F. Brush a shallow 2-quart baking dish (round or rectangular) with 1 tablespoon of the melted butter.
• In a food processor, combine the cream cheese, sour cream, spinach, olives, artichoke hearts, mozzarella, Pecorino and 3/4 cup of the Parmesan. Then add the garlic, nutmeg, and salt and pepper to taste. Pulse to roughly chop.
• Place dough balls around the edge of the prepared baking dish. Fill the center of the dish with the dip, spreading to even. Press any remaining dough balls into the top of the dip. Brush the dough with the remaining 2 tablespoons melted butter, and then sprinkle the dough and the dip with the remaining 1/4 cup Parmesan.
• Bake until the dip is bubbling and the rolls are golden and cooked through, about 20 minutes.

Steps:

• Heat oven to 350ºF.
• Mix all ingredients.
• Spoon into shallow ovenproof dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly.

Steps:

• Preheat oven to 350°. In a small bowl, combine the first 5 ingredients. Transfer to an ungreased 1-qt. baking dish. Bake, uncovered, until bubbly, 20-25 minutes. Serve with bread or chips.

Steps:

• Drain artichoke hearts and rinse in cool water.
• Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
• Puree until smooth, 2 to 3 minutes.
• Transfer to a bowl and stir in green olives.
• Season with pepper to taste.
• Chill at least 2 hours.
• Before serving, stir in the chopped parsley.

Steps:

• Put the artichokes, olives, pine nuts, Parmesan and lemon juice into a food processor and whizz to a rough paste. Can be made up to a day ahead and chilled. When ready to serve, put into a bowl, swirl the reserved oil from the artichokes over the top and finish with the remaining olive. If made ahead, bring it to room temperature about an hour before serving to let the flavours develop.

Steps:

• In a food processor purée artichoke hearts with oil until very smooth, about 2 minutes. Transfer purée to a bowl and stir in garlic paste, olives, and salt and pepper to taste. Chill dip, covered, at least 4 hours and up to 24 hours. Stir chopped parsley into dip and garnish with parsley sprigs.
• Serve dip with fennel.