ASIAGO CHEESE DIP RECIPE APPETIZER RECIPES

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FLORENTINE ARTICHOKE DIP RECIPE | ALLRECIPES



Florentine Artichoke Dip Recipe | Allrecipes image

I am always asked to make this dip for parties and family gatherings. It is always the first thing to go! Serve it with either crackers or breadsticks.

Provided by Stephanie S.

Categories     Spinach Dips

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 cups

Number Of Ingredients 7

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
½ cup mayonnaise
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.
  • In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
  • Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

Nutrition Facts : Calories 193.6 calories, CarbohydrateContent 4.9 g, CholesterolContent 38.9 mg, FatContent 17.1 g, FiberContent 1.4 g, ProteinContent 6.1 g, SaturatedFatContent 8.1 g, SodiumContent 379.5 mg, SugarContent 0.4 g

BAKED ARTICHOKE DIP RECIPE | EPICURIOUS



Baked Artichoke Dip Recipe | Epicurious image

The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.

Provided by EPICURIOUS.COM

Yield Makes about 1 1/3 cups

Number Of Ingredients 10

5 tablespoons (packed) grated Romano cheese (about 1 ounce)
3 tablespoons light mayonnaise
3 tablespoons light sour cream
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/4 teaspoon onion salt
1/8 teaspoon garlic powder
1 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika
French-bread baguette slices, toasted

Steps:

  • Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 1 1/2-cup ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.)
  • Preheat oven to 375°F. Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
  • Preheat broiler. Sprinkle dip with remaining 1 tablespoon grated Romano cheese and paprika. Broil until cheese melts, about 2 minutes. Serve warm with toasted baguette slices.

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