Trisha Yearwoods Warm Feta Dip With Artichokes Recipe 485

SPINACH ARTICHOKE DIP IN A BREAD BOWL

Steps:

• Preheat the oven to 400 degrees F.
• Cut off the top of the bread. Use your fingers to remove the crumb from the center of the bread, leaving only the crust as a wall (discard the crumb or reserve it for another use, such as making breadcrumbs).
• Melt the butter in a medium skillet over medium heat, then add the shallots, garlic and red pepper flakes. Cook, stirring occasionally, until softened about 3 minutes. Add the spinach and artichokes and cook, stirring, until hot, about 3 minutes. Add the cream cheese and cook, stirring, until melted. Stir in the mozzarella and season with salt and pepper.
• Spoon the mixture into the bread bowl, mounding it slightly if necessary, and sprinkle with the Parmesan. Place the bread and the top side by side on a baking sheet and bake until the bread is hot and crusty and the top of the spinach dip is lightly browned, about 15 minutes. Transfer the bread bowl to a serving platter. Tear the top of the bread into chunks and serve alongside the dip with crudites for dipping.

SPICY ARTICHOKE DIP

Steps:

• Melt the butter in a large skillet or saute pan over medium-high heat.
• Add the red onions, jalapenos and salt and cook until the onions are soft and translucent, 5 minutes.
• Add the artichokes and cook until starting to fall apart, 8 to 10 minutes.
• Reduce the heat to medium and add the cream cheese, stirring until melted.
• Add the sour cream and Jack cheese and mix until well combined.
• Transfer the dip to a warmer or slow cooker to hold for serving.

STOVETOP STUFFED ARTICHOKES

Steps:

• To start, trim the artichoke stems to fit nicely inside of a stockpot or Dutch oven with the lid on. Note that the artichokes should be snug to prevent from tipping over while cooking. Use scissors to trim the sharp tips of the leaves. Use a serrated knife to cut off the top inch of each artichoke, then use the tip of a knife to cut out the hairy choke in the center of each. You may need a spoon to help scoop it out.
• Zest the lemons into a medium mixing bowl and set aside. Remove the ends of the lemon and cut in half across the equator. Push the stem of each artichoke into a lemon half to create a wider base for the artichokes once inside the pot.
• To the mixing bowl with the zest, add the breadcrumbs, Parmesan, parsley and some salt and pepper and stir to combine. Using a small spoon, pour the breadcrumb mixture into the core of one of the artichokes until it meets the top leaves. Next, sprinkle the breadcrumb mixture around the outside layers, making sure to fill in between all of the leaves. Gently tap the artichoke stem against the counter to ensure the breadcrumbs are settled into place. Repeat with the rest of the artichokes and the remaining breadcrumb mixture.
• Carefully place the stuffed artichokes (and lemon bases) into the stockpot. Pour the vegetable stock into the pot, making sure not to get the tops of the artichokes wet. The cooking liquid should not be high enough to touch the stuffing. Place the whole garlic cloves into the pot and turn the heat to medium high. Once the cooking liquid begins to simmer, place the lid on the pot and cook until the artichokes are tender and a leaf is easy to remove, 35 to 40 minutes.
• Using tongs, remove the artichokes from the pot. Discard the lemon bases, garlic cloves, and cooking liquid. Serve the artichokes immediately with marinara sauce for dipping, if desired.
• Place a saucepot over medium-high heat. Add the olive oil and onions. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Pour in the red wine and cook for 1 minute to reduce. Using your hands or a potato masher, crush the tomatoes and add to the saucepot, including any juices from the can. Stir to combine. Add the basil sprig. Bring the sauce to a simmer and reduce the heat to medium low. Cook until the sauce is thickened slightly, about 15 minutes.

ROASTED PEPPER FETA POPPERS

Steps:

• Preheat the oven to 400 degrees F. Spray a Bundt pan with nonstick cooking spray. Wrap a 3-foot piece of foil around the center of the pan, scooting it down as best you can.
• Cut the tops off the peppers and hollow out the centers to remove the membranes and seeds. Using a small spoon is easiest. Set aside.
• Add the garlic to the bowl of a food processor and pulse until finely chopped. Add the feta, cream cheese, oil, pepperoncini and juice. Pulse until it is a smooth mixture. Sprinkle in the parsley and oregano, then pulse a few more times until blended. Spoon the cheese mixture into the hollowed peppers.
• Arrange the peppers so that they are standing up nestled side-by-side in a single layer in the prepared Bundt pan. Bake until the cheese mixture is golden, about 30 minutes. Transfer to a serving platter and sprinkle with parsley. Let cool slightly before eating, or serve at room temperature.

WARM FETA DIP WITH ARTICHOKES

Steps:

• Preheat the oven to 350°F.
• In a medium bowl, stir together the artichoke hearts, feta cheese, mayonnaise, Parmesan cheese, pimientos, and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips or Melba toast.

TRISHA YEARWOOD'S WARM FETA DIP WITH ARTICHOKES RECIPE - (4.8/5)

Steps:

• Preheat oven 350F In medium bowl, stir together artichokes, feta, mayonaise, Parmesan cheese, and garlic until combined. Transfer mixture to small casserole or glass pie plate and bake, uncovered, 25 minutes or until lightly browned. To serve, place casserole on a larger platter and surround with melba toast or pita chips. Makes about 1 2/3 cups of dip.