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I Know that many crab, spinach etc recipes will follow, but I love artichokes and will find any exscuse to use them:
HOT ARTICHOKE DIP
2/3 cup grated Parmesan cheese
1/3 cup half and half cream
2/3 cup mayonnaise
1/2 green pepper, chopped
1 tablespoon pimento pepper, chopped
1 (6 1/2 oz.) jar marinated artichoke hearts
1 (4 oz.) can diced green chilis
Tortilla chips
Drain jar of artichoke hearts. Chop coarsely.
Combine Parmesan cheese, cream, and mayonnaise in a medium mixing bowl. Add peppers, artichoke hearts and green chilis.
Let set in frig for two hours to meld.
I Know that many crab, spinach etc recipes will follow, but I love artichokes and will find any exscuse to use them:
HOT ARTICHOKE DIP
2/3 cup grated Parmesan cheese
1/3 cup half and half cream
2/3 cup mayonnaise
1/2 green pepper, chopped
1 tablespoon pimento pepper, chopped
1 (6 1/2 oz.) jar marinated artichoke hearts
1 (4 oz.) can diced green chilis
Tortilla chips
Drain jar of artichoke hearts. Chop coarsely.
Combine Parmesan cheese, cream, and mayonnaise in a medium mixing bowl. Add peppers, artichoke hearts and green chilis.
Let set in frig for two hours to meld.
Serve with tortilla chips.
That does sound good, here is one from the philly website www.creamcheese.com that is similar to yours that you might enjoy...
Layered Hot Artichoke and Feta Dip
1 pkg. (8 oz.) philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 can (14 oz.) artichoke hearts, drained, chopped
1/2 cup kraft Shredded Parmesan Cheese
2 cloves garlic, minced
3/4 cup chopped red peppers (about 1 small)
1 pkg. (3.5 oz.) athenos Crumbled Reduced Fat Feta Cheese
1 Tbsp. sliced pitted ripe olives
pita thins Toasted Chips Original
PREHEAT oven to 350°F. Mix Neufchatel cheese, artichokes, Parmesan cheese and garlic until well blended.
SPREAD into 3-cup ovenproof serving dish; top with peppers and feta cheese.
BAKE 20 min.; top with olives. Serve with the chips.
Cream Cheese, Sour Cream and Bacon . . . Yummy dip for chips and crudite.
Put softened cream cheese (1 cup or 1/2 lb) in your mixer bowl, and using the paddle attachment, mix until smooth. Add 1 1/2 cups of sour cream, a lot of bacon bits (fried crisp) and garlic (if you like the flavor). Instead of garlic, you can also use chopped onions. You can add chopped parsley for color.
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
2 cloves garlic, chopped fine
3/4 c. chopped onion
3 tsp. horseradish
1/2 tsp. dry mustard
3/4 c. mayonnaise
1/2 c. relish
large can kidney beans
Mix garlic, onion, horseradish, dry mustard, mayonnaise and relish in a bowl and refrigerate 6-24 hours. Drain beans and add to mixture. Serve with crackers.
-------------------------
Melanzana (Eggplant Puree)
3 eggplant, halved lengthwise
1/2 cup olive oil
Salt and freshly ground black pepper
1/4 cup sour cream
2 tablespoons minced red onion
1 garlic clove, chopped
1 tablespoon roughly chopped basil
1 tablespoon red wine vinegar
Preheat oven to 350 degrees F. Preheat a sheet pan in oven. Generously coat eggplant with olive oil and season with salt and fresh black pepper. Carefully place eggplant on preheated sheet pan flesh down. Bake in oven 45 minutes to 1 hour, or until flesh has fully cooked. Allow the eggplant to cool. Using a soup spoon, gently scrape the flesh from the skin (including any charred or browned portion). Reserve the flesh and discard the skin. Place the eggplant and sour cream in a food processor and pulse until eggplant is slightly smooth (a chunky puree). Empty mixture into a bowl and mix in the red onion, garlic, basil, and red wine vinegar. Season with salt and fresh black pepper.
__________________
Old people shouldn't eat health foods.
They need all the preservatives they can get.
-Robert Orben
I have never made it before. I usually but it for about $4.99 a container. Anyways just a question about the recipe. 11/2 cups thawed, chopped frozen artichoke hearts. First of all do these need to be frozen? Second are they easy to find? I have never bought any type of artichoke before. The only time I have eaten them is in my favourite dip! What would happen if fresh ones were used?
I think fresh ones would be ok. I would steam or boil them quickly to "cook" them first though. You can get frozen ones in any main grocery store chain in the US.
For frozen artichokes try your local Mediterranean or Middle Eastern store (Lebanese, Egyptian etc...) - they usually carry them frozen in plastic bags.
You should be able to find artichoke hearts packed in water and rinse them before use. Probably not as good, but a reasonable substitute.
The best canned brand I like is Reeses.
__________________
Old people shouldn't eat health foods.
They need all the preservatives they can get.
-Robert Orben
Here is another, and the good one about this one it's low fat and low calories.
Salsa Shrimp Dip
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 jar (16 oz.) Thick 'N Chunky Salsa
1 can (6 oz.) tiny shrimp, drained
1/2 cup chopped celery
1/4 cup sliced green onions
Reduced Fat Baked Snack Crackers
BEAT Neufchatel cheese in small bowl with electric mixer until creamy. Gradually add salsa, beating until well blended after each addition. Stir in shrimp, celery and onions until well blended; cover.
Hey Nochef I just finished making your dip (this one)
A couple of my favorites: (Nochef)
Hot Spinach and Artichoke Dip
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
The things I modified are as follows:
First of all everything was fresh not frozen. I used fresh artickoke and fresh spinich. I must say finding the artickokes heart was an adventure...I did look up for to cut an atrichoke, but I am still not sure I did it right. I know I found the heart but I think I cut too much of it off with my peeling. What was left that was the heart was soooo tiny. Anyways it was hard as it said it should be on this site: http://www.cheftalk.com/content/disp...1&type=article
so I went ahead and boiled it with my spinich. I estimated to use 2 cups of fresh spinich for the one cup of frozen....I boiled my spinich until it was nice and tender. Since my artichoke heart was still hard I let it boil by itself for a little bit longer until it got nice and tender. Then I added the rest of the stuff (although I will admit I did not measure the spices). Any ways it is now in the frigde (letting the spices meld). I sampled a bit from the spoon before it went in and yes it is oh so fabulous! I can't tell if it is the same as the one I buy in the store, but either way it is very yummy! Nice recipe NoChef!!
Sounds like you put a lot of effort into it! I love artichokes but yes, they are a hassle and a "learned" technique. I also love to use fresh ingrediants, especially herbs.
Maybe we should do a whole thread on appetizer recipes? Sometimes when I go out to eat I just get two appetizers and a salad.
Favorite Dip Recipes?
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