Ingredients
8 oz. Cream Cheese
1/2 C. Artichoke Hearts
1/3 C. Fresh Parmesan
1 T. Fresh Parsley
2 t. Lemon Juice
1/2 t. Salt and Pepper
1 Garlic Clove
Method
1. Blend in food processor
Creamy Artichoke Dip May 9, 2008
Artichoke Bruschetta March 15, 2007
Ingredients
2-14 oz. Cans Artichoke Hearts (Drained and Chopped)
2-Plum Tomatoes (Diced)
1/4 C.-Red Onion (Chopped)
1/2 C.-Pecorino Romano (Grated)
1/4 C.-Mayonnaise
Salt and Pepper
Sliced Baguette
Method
1. Combine all ingredients and spread on baguette slices. Broil 2-3 minutes until browned.
I made this for our Tapas and Sangria shower. It was nice because you can make the mixture the night before, then refrigerate it and broil right before your guests arrive. Bryan hates tomatoes and therefore I can never make bruschetta at home, so this recipe is great. He really loved it.
Olive Garden Hot Artichoke-Spinach Dip December 5, 2006
Ingredients
1 C. Chopped Artichoke Hearts
1/2 C. Frozen Chopped Spinach (Thawed; Fresh OK!)
8 oz. Cream Cheese (Reduced Fat OK!)
1/2 C. Grated Parmesan Cheese
1/2 t. Crushed Red Pepper Flakes
1/4 t. Salt
1/8 t. Garlic Powder
Dash Ground Pepper
Method
1. Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done.
2. Heat the cream cheese in a small bowl in the microwave for 1 minute.
3. Add the spinach and artichoke hearts to the cream cheese and stir well.
4. Add the remaining ingredients to the cream cheese mixture and combine. Serve hot with crusty bread or bagel chips!
Recipe from “Top Secret Restaurant Recipes” by Todd Wilbur
