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Full Online Book HomeLearning KitchenAppetizers - Dip - Artichoke Dip By Glenda
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Appetizers - Dip -  Artichoke Dip By Glenda Post by :jetson Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3277

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Appetizers - Dip - Artichoke Dip By Glenda

1/2 C. grated Romano cheese
1 large clove garlic
1 (10 oz.) package frozen chopped spinach, thawed, firmly squeezed to remove moisture
1 (6-1/4 oz.) jar artichoke hearts, drained, patted dry
1 (8 oz.) container of soft garlic-chive cream cheese
2 large eggs
1 C. shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa


Preheat oven to 375 F.

Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella.

Transfer to a 2 to 3 cup baking dish; bake until heated through, 20-25 minutes. Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings. Make sure you serve with picante sauce and sour cream.
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1 cup mayonnaise 1 cup grated parmesan cheese 1 can artichoke hearts 1 clove garlic -- crushed, or 1 teaspoon chopped garlic (from jar) paprika Preheat oven to 325. Drain the artichoke hearts, and chop them up. Mix them with all the other ingredients except the paprika, combining well. Put it in a small, oven-proof casserole dish, sprinkle a little paprika on top to make it look nice, and bake for 45 minutes. Scoop this with pepper strips, cucumber rounds, celery sticks, or with low carb fiber crackers like the Fiber Rich mentioned in the first issue. (GG Bran Crispbread will
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1 (14 oz.) artichoke hearts, drained and chopped 3/4 cup sour cream 3/4 cup real mayonnaise 1 package Knorr’s onion chive dip mix 1/8 – 1/4 tsp. hot pepper sauce Mix all and refrigerate to blend flavors. Serve warmed up.
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