Artichoke And Roasted Garlic Dip Recipes

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ROASTED ARTICHOKE DIP

My favorite thing about this game-day appetizer is that I can keep all of the ingredients stocked in my pantry and can make this dish at a moment's notice.

Provided by Kelsey Nixon

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11



Roasted Artichoke Dip image

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the Parmesan, cream cheese, mayonnaise, sour cream, lemon juice, lemon zest, artichokes, garlic and chiles in a large mixing bowl. Mix completely and spread evenly in a shallow 1-quart baking dish. Top with the shredded Cheddar.
  • Bake until bubbling and the top starts to brown in spots, 25 to 30 minutes. Serve warm with sliced baguette.

1 cup grated Parmesan
4 ounces cream cheese
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 teaspoon lemon zest
Three 9-ounce boxes frozen artichokes, thawed, drained and chopped
2 cloves garlic, minced
One 4.5-ounce can diced green chiles
1 cup shredded white Cheddar
Sliced baguette, for serving

GARLIC ARTICHOKE DIP

This is from "Gilroy Garlic Festival Demonstrator's recipes". I put it here for safe keeping

Provided by Queen uh Cuisine

Categories     Spreads

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8



Garlic Artichoke Dip image

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 :).

3 garlic cloves, peeled
2 (8 1/2 ounce) cans artichoke hearts, drained
1 cup parmesan cheese, grated
1 cup mayonnaise
1 lemon, juice of
1 dash Tabasco sauce
fresh vegetables, cut into pieces
cracker

GARLIC ARTICHOKE DIP

Not only is this chilled dip delicious and lower in fat, but it also offers easy make-ahead convenience. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2-1/2 cups.

Number Of Ingredients 11



Garlic Artichoke Dip image

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.

Nutrition Facts : Calories 81 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 271mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic exchanges

1 large onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
5 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Assorted fresh vegetables and/or baked pita chips

HOT ARTICHOKE, PARMESAN & ROASTED GARLIC DIP

In this yummy hot appetizer dip, freshly roasted garlic gets mashed into a fragrant paste and then mixed with chopped artichokes, mayo and Parmesan.

Provided by My Food and Family

Categories     Dips & Spreads

Time 1h10m

Yield 18 servings, 2 Tbsp. each

Number Of Ingredients 6



Hot Artichoke, Parmesan & Roasted Garlic Dip image

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.

Nutrition Facts : Calories 120, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 1 g, Protein 3 g

1 head garlic
1/2 tsp. oil
1 can (14 oz.) artichoke hearts, drained, chopped
1 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. chopped tomato es

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