Artichoke Basil Spread Recipes
ARTICHOKE AND BASIL DIP
This is from a free brochure I picked up recently in the supermarket and is delicious-I did not have parmesan on hand so used WW grated cheddar and it was still fantastic.
Provided by katew
Categories < 15 Mins
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Process everything till smooth - you can leave it a bit chunky if you prefer.
- Serve with pita bread.
Nutrition Facts : Calories 145.8, Fat 7.6, SaturatedFat 4.4, Cholesterol 21, Sodium 313.3, Carbohydrate 13.2, Fiber 6.2, Sugar 1.9, Protein 9.1
ARTICHOKE-BASIL SPREAD
Try this spread on our Artichoke and Salami Sandwiches, or as a dip for crudite and pita chips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse briefly to combine. Serve on a sandwich or with crackers or crudites. Store in the refrigerator for up to 3 days.
BASIL PARMESAN DIP (COOKING LIGHT)
This addictive dip is from the July '09 Cooking Light issue. I served this for dipping with pita chips and also with bread cubes. It makes a WONDERFUL sandwich spread - we put it on a turkey sandwich. The original recipe didn't call for the olive oil; I decided to add it since it only adds about 1 fat gram per 2 tablespoon serving. So you can certainly leave it out if you're watching fat grams.
Provided by appleydapply
Categories Spreads
Time 5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in food processor or blender and process until smooth.
- Serve with pita chips, bagel crisps, or bread cubes. Or use instead of mayonnaise on a turkey sandwich.
Nutrition Facts : Calories 88.4, Fat 7.1, SaturatedFat 3.5, Cholesterol 17.1, Sodium 153, Carbohydrate 1.9, Fiber 0.2, Sugar 0.2, Protein 4.4
ARTICHOKE AND EGG SPREAD
Eat with crackers. Friends will think you are good at exotic cooking with this mix of curry powder.
Provided by The genealogist cook
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well mixed.
Nutrition Facts : Calories 140 calories, Carbohydrate 3.6 g, Cholesterol 72.8 mg, Fat 12.7 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 232.9 mg, Sugar 0.3 g
ARTICHOKE BASIL SPREAD
Steps:
- In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse briefly to combine. Dividing evenly, top 8 thick slices country bread with Artichoke-Basil Spread; layer 4 of the slices with a total of 4 ounces thinly sliced fontina cheese. 1/2 bunch flat-leaf spinach and 4 ounces thinly sliced hard salami. Assemble sandwiches, and serve. Serve on a sandwich or with crackers or crudites. Store in the refrigerator up to 3 days.
ARTICHOKE-BASIL SPREAD
Yield makes 1 cup
Number Of Ingredients 6
Steps:
- In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse just to combine. Spread can be refrigerated up to 3 days in an airtight container.
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