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Full Online Book HomeLearning KitchenDips - Artichoke - Artichoke Parmesan Dip
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Dips - Artichoke -  Artichoke Parmesan Dip Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1031

Click below to download : Dips - Artichoke - Artichoke Parmesan Dip (Format : PDF)

Dips - Artichoke - Artichoke Parmesan Dip

1 cup mayonnaise
1 cup grated parmesan cheese
1 can artichoke hearts
1 clove garlic -- crushed, or
1 teaspoon chopped garlic (from jar)

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 work, too, or Bran-a-Crisp. Visit a health food store and read labels!)

Notes: This recipe doubles very easily. If you double it, you can, of course, use two cans of artichokes, or you can use one can of artichokes, and one package of frozen chopped spinach, thawed. (And, of course, twice as much of everything else.) I have also made this as a vegetable side dish by doubling the artichokes, but leaving everything else the same.

Two artichoke hearts have an effective carb count of 5 grams, but that's misleading, since much of the carb in artichokes is in the form of inulin, a carb which has the lowest blood sugar impact of any so far discovered. So this is still a fine low carb choice.

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Dips - Artichoke -  Artichoke And Spinach Dip Dips - Artichoke - Artichoke And Spinach Dip

Dips - Artichoke -  Artichoke And Spinach Dip
1 (8 oz.) pkg. Light Cream Cheese 1 can (14 oz.) Progresso Artichoke Hearts, drained, coarsely chopped 1/2 C. Spinach frozen chopped, or steamed 1/4 C. Mayonnaise (do not use Miracle Whip) 1/4 C. Parmesan Cheese 1/4 C. Romano Cheese (You can use all Parmesan) 1 clove garlic, finely minced 1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh) 1/4 C. Mozzarella Cheese grated 1/4 tsp. Garlic Salt Salt and Pepper to taste Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful

Dips - Artichoke Gunk Dips - Artichoke Gunk

Dips - Artichoke Gunk
1 (14 oz) can water packed artichoke hearts 1 clove garlic, minced 1 cup mayonaise 1 cup grated Parmesean cheese 1/4 teaspn soy sauce dash hot pepper grnd pepper and salt to taste Drain artichokes and chop. Combine chopped artichokes with garlic, mayonaise, 3/4 cup cheese, soy sauce, hot pepper sauce and salt and pepper. Spoon into a small baking dish, sprinkle with remaining cheese. Bake in a 350 degree oven for about 20 minutes or til brown and bubbly.