Artichoke Black Olive Dip Recipes

MEDITERRANEAN ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, add the artichoke hearts, mayonnaise, hummus, feta, kalamata olives, Castelvetrano olives, pimientos, sour cream, parsley, garlic, 2 cups of the Monterey Jack and 3/4 cup of the Parmesan and season with salt and pepper. Fold to combine. Spoon the mixture into an 8-inch baking dish. Top with the remaining 1 cup Monterey Jack and 1/4 cup Parmesan.
• Bake until the cheese is melted and bubbly, about 25 minutes. Cover and take to the party!

SPINACH, OLIVE AND ARTICHOKE DIP

Steps:

• Preheat the oven to 400 degrees F. Brush a shallow 2-quart baking dish (round or rectangular) with 1 tablespoon of the melted butter.
• In a food processor, combine the cream cheese, sour cream, spinach, olives, artichoke hearts, mozzarella, Pecorino and 3/4 cup of the Parmesan. Then add the garlic, nutmeg, and salt and pepper to taste. Pulse to roughly chop.
• Place dough balls around the edge of the prepared baking dish. Fill the center of the dish with the dip, spreading to even. Press any remaining dough balls into the top of the dip. Brush the dough with the remaining 2 tablespoons melted butter, and then sprinkle the dough and the dip with the remaining 1/4 cup Parmesan.
• Bake until the dip is bubbling and the rolls are golden and cooked through, about 20 minutes.

WARM ARTICHOKE-OLIVE DIP

Steps:

• Preheat oven to 375°F
• Coarsely chop artichokes and 3/4 cup basil inn processor.
• Transfer mixture to 4-cup baking dish; mix in Parmesan, tapenade, and herb cheese.
• Bake until hot, about 30 minutes.
• Garnish with basil. Serve with breads.