Artichoke Dip Or Sandwich Spread Recipes

ARTICHOKE SPREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
• Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.

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. Serve on a sandwich or with crackers or crudites. Store in the refrigerator for up to 3 days.

ARTICHOKE DIP BREAKFAST SANDWICHES

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray and line with parchment, leaving the sides overhanging. Spray parchment.
• In a large bowl, whisk to combine the eggs, milk, salt and pepper. Pour into the prepared dish and bake until eggs are set, about 20 minutes. Remove from oven and set aside.
• In a medium bowl, stir to combine the cream cheese and sour cream until smooth. Fold in the parmesan cheese, spinach and artichokes and season with salt and pepper.
• Use a serrated knife to cut the rolls in half horizontally, then place bottom half in a 9x13 baking dish. Top the bread with the spinach artichoke dip, then shredded mozzarella. Turn the eggs out of the pan on top of the cheese, then top with the ham. Place the top half of the bread over the ham and brush with melted butter.
• Bake until the cheeses are melted and the tops are golden, about 20-25 minutes. Cut the bread into sandwiches and serve.

SPINACH ARTICHOKE SPREAD

Steps:

• In a large bowl, beat cream cheese and sour cream until smooth. Stir in spinach and artichokes. Add the lemon juice, seasoning blend and pepper. , Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 20-30 minutes or until mixture bubbles around the edges. Serve warm with crackers.

ARTICHOKE DIP OR SANDWICH SPREAD

Steps:

• Process all of the ingredients in a blender or food processor.

FRIED ARTICHOKE SANDWICH

Steps:

• To make the cabbage slaw, combine the purple cabbage with 1 tablespoon of the jalapeño ranch and all the lime juice in a mixing bowl. Set aside in the fridge while you prepare the fried artichokes.
• To make the fried artichokes, in a deep fryer or in a large heavy- bottom pot with a thermometer attached heat the fryer oil to 360°F. If using a pot, it should be around a third full of oil. Set aside a large baking sheet with a wire rack on top to place the fried artichokes on. Do not rest them on paper towels as they will become soggy.
• Drain the artichoke hearts from the can or jar and cut them in half if they're whole. Gently squeeze out any excess water from the artichoke pieces by patting between paper towels or with a clean tea towel so that the artichokes aren't super wet.
• To a large mixing bowl, add ½ cup of the gluten-free flour. In another large mixing bowl, whisk together the remaining ¾ cup of the flour, the cornstarch, sea salt, black pepper, smoked paprika, garlic powder, and cayenne.
• Once the oil is to temperature, add 1 cup of the club soda to the flour mixture to start and gently whisk until combined. Add more club soda as needed to ensure the batter is loose enough to dip and dredge the artichokes but thick enough that it sticks and doesn't run right off too much. (The amount of liquid varies, as I find gluten-free flours to have varying hydration levels.) Use one hand to coat 4 or 5 artichoke halves in the flour dredge and then coat one piece at a time in the liquid batter. Lift each piece from the batter and let the excess drip off. Quickly place the battered artichokes directly in the hot oil and fry the first batch for 4 to 6 minutes, until crispy and golden brown.
• Use a slotted spoon or a pair of tongs to place the artichokes onto the wire rack, and continue frying in batches.
• To make the sandwiches, lightly toast the buns. Spread the remain- ing jalapeño ranch on the inside of the top and bottom buns. Add the purple cabbage slaw to the bottom bun and top with pickles, 4 or 5 fried artichoke pieces, and the top bun.