Sunday, December 6, 2009

Artichoke Dip two ways

When I participated in the Annual Lee's Holiday Food Show, I served two different types of artichoke dip. The first dip was an artichoke and green chile dip. It's just a different take on your normal artichoke and spinach dip. The second was a cream cheese, spinach artichoke dip. Both are delicious and very easy to make.

Artichoke and Green Chile Dip


2/3 cup mayonnaise

1/2 cup plain yogurt

1 (14 oz) can artichoke hearts

1 (4 oz) can chopped green chiles

1/4 cup + 2 Tbsp grated parmesan cheese

1/4 tsp garlic powder

1/4 tsp hot sauce (I use Franks Red Hot)

Combine mayo and yogurt in a medium bowl, stirring until smooth. Add drained and chopped artichoke hearts, drained chiles, parmesan cheese, garlic powder and Tabasco sauce. Spoon mixture into a baking dish coated with cooking spray. Bake uncovered at 350 for 25 minutes. Sprinkle with remaining 2 Tbsp parmesan cheese. Broil 1-2 minutes or until lightly brown.

Serve on toasted baguette slices or crackers.

Cream cheese, spinach and artichoke dip

1 (8 oz) package cream cheese
1 (10 oz) package frozen chopped spinach
1 (7.5 oz or 14 oz) can artichoke hearts
1/2 cup shredded mozzarella cheese
1/2 tsp garlic powder
1/4 cup grated parmesan cheese

Spread cream cheese into the bottom of a 9 inch pie plate. Mix the spinach, drained and chopped artichoke hearts, mozzarella cheese and garlic powder until well blended. Spread over cream cheese. Sprinkle with parmesan cheese.

Bake at 350 for 25-30 minutes or until cheese melts and the top is golden brown.

Serve on toasted baguette slices or crackers.

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