Creamy Artichoke And Leek Dip Recipes
EASY CREAMY ARTICHOKE DIP
Few dishes are so easy and taste so good as this one. This creamy artichoke dip improves with 12 to 24 hours in the fridge, allowing all of the flavors to meld. Delicious served with roasted veggies, carrot sticks, pita chips, or tortilla strips. If you like artichokes, this dish has your name all over it.
Provided by Laura Kelso
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Blend artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and garlic in a blender until smooth; transfer to a serving bowl. Stir lemon juice, salt, and pepper into the dip.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 4.3 g, Cholesterol 12.1 mg, Fat 10.7 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 335.2 mg, Sugar 0.2 g
HOT LEEK AND ARTICHOKE DIP
I've tried probably a dozen artichoke dip recipes and this one is by far the best I've made. I don't just make it for entertaining/holidays, etc. I make it and we have it with our dinner - almost as a side dish :)
Provided by jovigirl
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Lightly grease a medium baking dish.
- Blend together the leeks, cheese, mayonnaise and whipping cream.
- Stir in the artichokes and pimentos.
- Mix well, and transfer to the prepared baking dish.
- Bake 25 minutes in the preheated oven, until lightly browned.
Nutrition Facts : Calories 178.5, Fat 12.7, SaturatedFat 4.7, Cholesterol 26, Sodium 437.2, Carbohydrate 12.5, Fiber 2.9, Sugar 2.3, Protein 5.5
CREAMY ARTICHOKE AND LEEK DIP
I was at my friend Kym's place yesterday and we shared some of this for lunch... it was so good, we ended up eating almost 3/4 of a box of crackers with this yummy dip! This recipe was originally from Homebasics.ca, but was altered slightly. I hope you enjoy it as much as we did!
Provided by KindergartenMom
Categories Cheese
Time 35m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients and spread into a 1 L casserole dish. Bake uncovered in a preheated 350ºF oven for approximately 30 minutes (or until heated).
- Serve with sliced crusty French bread, crackers or tortilla chips.
- (As my friend and I learned, this recipe is also wonderful served cold the next day - but we did find that it was a little oily [from the cheese], so make sure you mix it really well or drain off some of the oil if you're re-serving this.).
- Note: I have no idea how many servings there actually are - I'm "guesstimating" 1/4 cup per person, but that's completely a guess!
ARTICHOKE DIP
This easy artichoke dip recipe from Paula Deen is a cheesy vegetarian appetizer perfect for tailgating. Ingredients include cream cheese, diced artichoke hearts and sour cream. Prep time is about 10 minutes and cooking time is 25 to 30 minutes at 350 °F.
Provided by Paula Deen
Categories cheesy entertaining tailgating vegetarian
Time 10m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Lightly spray an 11 by 7-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the artichokes, cream cheese, mayonnaise, sour cream, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, pepper and hot sauce if desired. Stir well. Spoon into the prepared baking dish. Sprinkle the remaining 1/4 cup Parmesan on top. Bake until bubbly, 25 to 30 minutes.
- In a small skillet, heat the oil until hot. Add the leeks and fry, stirring constantly, until crisp, about 5 minutes. Drain on paper towels and sprinkle with salt if desired. Sprinkle over the dip before serving. Serve warm with baguette slices or assorted crackers.
- Cook's Note: Dip can be made ahead up to 24 hours, refrigerated and reheated. Sprinkle with the leeks just before serving.
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CREAMY ARTICHOKE DIP RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 72 per servingServings 6
- Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm.
LIGHTENED-UP: ARTICHOKE, LEEK + PARMESAN DIP - …
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5/5 (1)Category AppetizerServings 8-10Total Time 35 mins
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5/5 (3)Estimated Reading Time 3 minsServings 2-3Total Time 30 mins
- Heat 1/2 tbsp olive oil in a large skillet over medium heat. Cut the leeks in half lengthwise (you might need to rinse them again to release any sand or grit) and thinly slice white and light green parts only. Add the leeks to the skillet and saute for 4-5 minutes. Next, add in the chopped artichokes. Cook for another 7-8 minutes or until the leeks are tender and just beginning to turn golden, stirring occasionally.
- While the veggies are cooking, add 1 tablespoon of the olive oil, beans, lemon juice, tahini, garlic, sea salt, and black pepper to a food processor. Pulse a few times and then process until smooth (about 3 to 3 1/2 minutes). Add in the leeks and artichokes. At this point you can either pulse 10-15 times to incorporate and roughly chop the veggies OR process for another 1-2 minutes until smooth (I processed until smooth for the photos).
- Transfer to a bowl, garnish if desired, and serve with fresh veggies, tortilla chips, pita bread, etc.
THE BEST EASY SPINACH ARTICHOKE DIP RECIPE - EASY PARTY ...
From savoryexperiments.com
4.4/5 (5)Total Time 25 minsCategory AppetizerCalories 171 per serving
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, blend cream cheese and mayonnaise until smooth.
- Using a tea towel or heavy duty paper towels, squeeze as much moisture out of the spinach as possible, until it is near dry.
- Add spinach and coarsely chopped artichoke hearts and remaining ingredients, blend until combined.
ARTICHOKE-LEEK DIP - BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Total Time 30 minsServings 3.5Calories 40 per serving
- Preheat oven to 350°F. In a large skillet melt butter over medium heat. Add leek and pancetta; cook until leek is tender and pancetta is starting to brown, stirring occasionally. Remove from heat. Stir in artichokes, the 1 cup cheese, the roasted peppers, mayonnaise, and black pepper.
- Spoon mixture into an 8-inch quiche dish or 9-inch pie plate, spreading evenly. Sprinkle with the 2 tablespoons cheese.
- Bake for 15 to 20 minutes or until heated through. Sprinkle with parsley. Serve dip with crackers, flatbreads, and/or vegetable dippers.
CREAMY ARTICHOKE LEEK AND KALE DIP - FORK IN THE KITCHEN
From forkinthekitchen.com
5/5 (2)Total Time 45 minsCategory AppetizerCalories 275 per serving
- In a skillet, heat olive oil. Cook leeks for 3 minutes, add garlic and cook for an additional 3 minutes, stirring occasionally until tender. Add kale and cook for 2 more minutes, add artichokes for an additional minute and remove from heat.
- In a separate bowl, stir together parmesan cheese, cream cheese, sour cream, white pepper, salt, mozzarella, and black pepper and red pepper flakes as desired. Combine with vegetable mixture. Spread in oven safe skillet or an 8x8 baker.
- Bake for 25-30 minutes until golden brown and bubbly. Serve warm with pita chips, baguette slices, or tortilla chips.
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From recipeforaparty.com
Cuisine ItalianCategory AppetizerServings 12Total Time 47 mins
- Open the fava bean pods and remove the beans, this took 10 minutes, and boil them in salty water for 3 minutes, strain them and put them into ice water to stop the cooking.
- With your fingers and some help with a paring knife cutting a slit into the shell, pinch the bean and it should slip out of the outer skin, revealing the inner bright green fava, this took 20 minutes.
- Put the beans in a food processor and pulse a few times for a pureed but chunky consistency, set aside.
- In a medium sized sauté pan heat the olive oil over medium-high heat and add the leeks and chopped artichoke hearts, stirring occasionally for 5 minutes
LEEK AND ARTICHOKE FONDUE RECIPE | BON APPéTIT
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3.7/5 (5)Servings 5.5
- Place peas in another small bowl. Bring 1 cup water to a boil in a small saucepan and pour over peas; let sit 5 minutes to soften. Drain peas, then set aside.
- Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add artichokes, season with salt, and cook, stirring, until warmed through, about 1 minute. Add wine and cook until almost completely evaporated, about 2 minutes. Transfer mixture to a blender and blend until a coarse purée forms.
- Wipe out saucepan and return purée to pan; set over medium-low heat. Wipe out blender and set aside. Add cream cheese and goat cheese to pan and cook, stirring, until melted and combined, about 4 minutes. Working in 2 batches, add Bel Paese cheese, letting first batch melt before adding the second, and cook, stirring, until melted and combined, about 2 minutes total. Reduce heat to low and keep warm.
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