Easy, Tasty Artichoke Dip

[Ilikeezstuff]

I recently tried a recipe for Artichoke Dip out of a different Magazine and it came out very heavy and too salty. I am looking for a quick easy recipe that is creamy, smooth and gooey but not salty. If anyone has a recipe please send it to me. Thanks!

[Peeps]

I love this one from Cooking Light, I think Sept. 2000 issue. It is so easy, just mix everything together and bake. I make half (it makes a lot!) but use the whole amounts of artichoke and spinach and it works great, not salty at all. I also use just fat free cream cheese, not both kinds.

Spinach-and-Artichoke Dip
INGREDIENTS FOR 22 SERVINGS:

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

INSTRUCTIONS:

Preheat oven to 350 degrees.

Combine 1-1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended.

Spoon mixture into a 1-1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan.

Bake at 350 degrees for 30 minutes or until bubbly and golden brown. Serve with tortilla chips. Yield: 5-1/2 cups (serving size: 1/4 cup dip and about 6 chips).

NUTRITIONAL INFORMATION:
CALORIES 148 (30% from fat); FAT 5g (sat 2.9g, mono 1.5g, poly 0.5g); PROTEIN 7.7g; CARB 18.3g; FIBER 1.5g; CHOL 17mg; IRON 0.6mg; SODIUM 318mg; CALC 164mg

[Ilikeezstuff]

Thank you for the quick reply. I will give it a try.

[Hoosier65]

Here's an easy one we like.

Mystery Dip

2 (14 oz) cans artichoke hearts
1 cup mayonnaise ( I use lite)
1 small packet Hidden Valley Original Salad dressing mix

Rinse the artichoke hearts. Drain and squeeze dry.
Chop coarsly. Mix mayo and salad packet. Add hearts. Mix well.
Chill. Serve with crackers or veggies.

[aquinas_chris]

Here's my FAVORITE artichoke dip. It is on Epicurious.com

2 8-ounce packages cream cheese, room temperature
1/3 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1 cup grated mozzarella cheese (about 2 1/2 ounces)
3 green onions, finely chopped
2 teaspoons minced seeded jalapeño chili- (optional)

6 6-inch pita rounds, each cut into 6 triangles
Olive oil

Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.

Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.

Makes 8 servings.


Surely a crowd pleaser! Enjoy,
Christina

[DmOrtega]

We have made this several times. I like to prebake it and refridgerate for later use. I then reheat it in the micorwave. I also use the whole package of spinich.

[Melman]

I also like the recipe that Peeps posted. I also have my brainless artichoke dip. It's similar to one posted earlier:

1 can artichoke hearts, chopped (NOT marinated)
1 cup parmesan cheese, grated
1 cup mayonnaise
1 package Ranch dressing mix

Stir together and bake for about 30 minutes on 350 degrees.

[KimKelly]

Here is another one from Epicurious. I believe it is the one that Olive101 (Thank you again!) recommended to me, but I've yet to have a try at it. It certainly does look good!

Kim


BAKED CRAB, BRIE, AND ARTICHOKE DIP


1 medium leek
1 medium Vidalia or other sweet onion
1/2 cup drained canned artichoke hearts
1/2 cup thawed frozen chopped spinach
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup Riesling or other medium-dry white wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill leaves
1 tablespoon finely chopped fresh tarragon leaves
1 pound fresh jumbo lump crab meat
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste

Accompaniment: toasted thin baquette slices

Preheat oven to 425° F. and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).

Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.

In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.

Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15-20 minutes, or until golden.

Serve dip hot with toasts.

Serves 6-8 as an hors d'oeurve or a first course.


Gourmet
Febuary 1998


Samantha ( samanthaallyn@yahoo.com ) from Danville on 02/10/02
Everyone loved this. Did make some changes, though. Didn't have any tarragon, so I omitted that. Cut the brie by half and replaced it with cream cheese. Added a whole package of chopped spinach. Not quite as much cream . . . Didn't feel like the distinctive flavor of Tabasco, but I wanted a little heat, so I used crushed red pepper. (Perfect.) Dijon was good. The wine really comes through in the finished dish. May try sherry some time and will try it with the Tabasco, too.

A Cook on 02/04/02
first time i made this i thought i did something wrong so i made it again and it was just as bad.

A Cook from Dayton, OH on 01/17/02
Although I didn't get much of this, I have to say it was a hit at my party (gone). I didn't change a thing. I served it in a fondue pot to keep it warm.

A Cook from Chicago, IL on 01/13/02
This is a GREAT and popular recipe. I used an entire can of artichokes and did not add any extra cheese.

A Cook from Las Vegas, NV on 01/07/02
Skipped the spinach, doubled the artichokes and substituted cream cheese for the brie to save money. Also used canned crab. I've made this two years in a row now at Christmas and people go nuts over it. I'm toying with the idea of adding roasted red pepper to up the color a bit.