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Ingredients
- 1 cup parmesan cheese
- 1 cup mayonnaise
- 1 1/2 can artichoke hearts
- 1 garlic powder
Combine equal amounts parmesan cheese and mayonnaise. Add garlic
powder. Add artichoke hearts and combine with cheese mixture. May be
served cold or heated 10 to 20 minutes in 350F oven or until cheese is
melted (do not heat in microwave). Serve with chips or as a spread on
French bread.
What else can I help you with?
What is 'artichoke dip' when translated from English to Spanish?
Dip de alcachofa and salsa de alcachofa are Spanish equivalents of the English phrase "artichoke dip." Birthplace and personal preference determine whether "dip of artichoke" (case 1) or "sauce of artichoke" (example 2) suits. The respective pronunciations will be "deep dey AL-la-TCHO-fa" and "SAL-sa they AL-ka-TCHO-fa" in Uruguayan Spanish.
What do people grow in Italy?
Artichoke is the only one 1 i know Artichoke is the only one 1 i know Artichoke is the only one 1 i know
How does the Olive Garden make their artichoke dip?
2 cans artichoke hearts (9¼ oz)1 cup mayonnaise1 cup grated Parmesan cheese⅛ tsp garlic powderjuice from 1 lemoncayenne pepperDrain artichoke hearts and chop.Set aside.Mix together the mayonnaise, Parmesan cheese, garlic powder and lemon juice.Mix in the chopped artichoke hearts.Put mixture in a buttered casserole and sprinkle top with cayenne pepper.Bake at 350°F for 30 to 40 minutes.
Hot Artichoke Dip?
Ingredients1 cn (14 oz) Artichoke hearts,drained, chopped 1 c Miracle Whip Salad Dressing1 c (4 oz) Kraft 100% Gratedparmesan cheese 1 cn (4 oz) chopped green chiliesdrained (optional) 1 Garlic clove, mincedHeat oven to 350 degrees F. Mix all ingredients. Spoon into 9 inch pie plate or shallow ovenproof dish. Bake 20 to 25 minutes or until lightly borwned. Sprinkle with sliced green onions and chopped tomatoes, if desired. Serve with tortilla chips, crackers or assorted cocktail bread slices. Makes 2 cups. VARIATION: Spinach Artichoke Dip: Stir 1 package (10 oz) chopped spinach, thawed, well drained into artichoke mixture. Bake as desired.
What are the release dates for The French Chef - 1962 The French Chef The Artichoke 9-1?
The French Chef - 1962 The French Chef The Artichoke 9-1 was released on: USA: January 1971
What is a good recipe for spinach and artichoke dip?
INGREDIENTS * 1/4 cup butter * 1 (10 ounce) package frozen chopped spinach, partially thawed * 1 (14 ounce) can artichoke hearts, drained and chopped * 2 (8 ounce) packages cream cheese, softened * 2 (16 ounce) containers sour cream * 1 cup grated Parmesan cheese * garlic salt to taste DIRECTIONS # Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes. # Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
Artichoke Chili Dip?
Ingredients1 cn (14-oz) artichoke heartsdrained and chopped 1 c Grated parmesan cheese1 cn (4-oz) green chili pepperschopped 1 c MayonnaiseTortilla chips for dipping In a small mixing bowl combine artichokes, cheese, peppers and mayonnaise. Transfer mixture to an 8 inch round baking dish. Bake, uncovered, in a 350 degree oven for 20 minutes. Serve warm with tortilla chips.
How do you make artichoke and asiago cheese tapenade?
Chop the artichoke hearts in about 1/4 inch pieces. Mix together with enough olive oil to make a thick paste. Grate a couple of tablespoons of asiago cheese and mix it into the artichoke mixture. Salt and pepper to taste.
Spinach and Artichoke Dip Recipe?
When it comes to appetizers, there are a few classics that always get a thumbs up from family members and guests alike. Spinach and artichoke dip is one of those. Whether you serve it in a bread "bowl," or more conventional crockery, this is one dip that's flavorful, filling and so much fun no one will realize it's full of good for you veggies.Spinach and Artichoke Dip RecipeIngredients1 large package cream cheese (8 oz.) 1 stick butter (8 tbsp.) 1 container sour cream (16 oz.) 2 cups Parmesan cheese, shredded 1 can artichoke hearts, drained and finely chopped (approx. 14 oz.) 1 package frozen spinach, thawed, drained and finely chopped (approx. 10 oz.) 1 can diced jalapeño peppers, drained (approx. 4 oz.) - optional 3 garlic cloves, minced 1/2 tsp. onion powder 1/2 tsp. salt 1/2 tsp. white pepperDirectionsIn a saucepan on medium heat (or in a double boiler), melt cream cheese, butter, sour cream and parmesan cheese. Stir continuously to incorporate and avoid bringing the mixture to a full boil. Once the ingredients have melted, add artichokes, spinach, peppers, garlic, onion powder, salt and white pepper. Stir. Serve hot. (A warmer is an excellent choice for serving this dish.)Serve dip with bread, toast rounds, pita chips or crackers.Recipe serves 6Tips:To keep the dip from becoming watery, it's important to drain the ingredients, especially the spinach, very well. One way to get a lot of moisture out of thawed spinach particularly is to place it in a salad spinner and spin off the excess moisture. Another way is to place freshly thawed spinach in a clean cotton cloth and wring the cloth as tightly as you can to eliminate excess moisture. (This last works quite well.)This recipe does NOT work well
What are the release dates for Unwrapped - 2001 Dip It 18-1?
Unwrapped - 2001 Dip It 18-1 was released on: USA: 1 September 2008
How to harvest artichokes effectively and efficiently?
To harvest artichokes effectively and efficiently, wait until the artichoke is fully developed and the petals are tightly closed. Use a sharp knife to cut the stem about 1-2 inches below the base of the artichoke. Be careful not to damage the plant or surrounding buds. Harvest in the morning when the temperature is cooler to preserve the freshness of the artichoke.
Where can I find a variety of artichoke recipes?
Artichoke Cream Cheese Spread Recipe Ingredients: 1 jar marinated artichoke hearts 4 scallions 1/4 cup fresh parsley 6 sprigs of thyme 8 ounces cream cheese (soft-spreading, low fat if possible) 1/2 cup sour cream 2 cloves garlic, pressed Salt and pepper to taste Squeeze of lemon juice 1/2 cup walnuts, sunflower seeds, or almonds, chopped
