Junior League Baked Artichoke Dip Recipes
JUNIOR LEAGUE- BAKED ARTICHOKE DIP
Make and share this Junior League- Baked Artichoke Dip recipe from Food.com.
Provided by JLofAustin
Categories Weeknight
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- For the sauce, combine the egg yolk, lemon juice, garlic, Dijon mustard, kosher salt, parsley and white pepper in a blender or food processor. Process until blended. Add the olive oil gradually, processing constantly until of a mayonnaise consistency.
- For the dip, sauté the onion in the olive oil in a medium skillet until tender. Remove from heat. Place the artichokes in a large bowl, breaking up the artichokes slightly. Add the sauce, 1/3 cup parmesan cheese, asiago cheese, Romano cheese, garlic, white pepper and kosher salt and mix gently.
- Spoon the artichoke mixture into a 1-quart baking dish. Sprinkle with 1/3 cup parmesan cheese. Bake at 450 degrees for 8 to 10 minutes or until golden brown. Cool slightly. Sprinkle with the basil. Serve with chips and/or assorted party crackers.
Nutrition Facts : Calories 357.4, Fat 33, SaturatedFat 6.8, Cholesterol 46.2, Sodium 813.5, Carbohydrate 9.2, Fiber 3.7, Sugar 1.1, Protein 8.6
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
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- The Best Dip for Cheese-Lovers: A Cozy Kitchen’s Spinach-Artichoke Dip. I was salivating over every ingredient in this Hillstone’s/Applebee’s copycat recipe.
- The Ultimate Crowdpleaser: Chrissy Teigen’s Artichoke, Spinach & Buffalo Chicken Dip. This recipe was the hit of the party and marries two American classics: Buffalo chicken and spinach-artichoke dip.
- The Veggie-Packed Star: The Junior League of Tampa’s Hot and Spicy Spinach-Artichoke Dip. This recipe comes from the Junior League of Tampa, and if this is what I can expect from Junior League potlucks, sign me up!
- The One I Couldn’t Stop Eating: Aarti’s Sequiera’s Smoky Spinach-Artichoke Dip. This recipe has four types of cheese — including smoked Gouda — which gives it a distinct and delicious point of view.
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