455492 Tue Oct 30 07:57:28 -0700 2007 23 31 Home Cooking 0 3079357 I'm looking for an artichoke spread recipe that doesn't call for cream cheese. I'd like to duplicate a warm artichoke & ale appetizer at Barley's Taproom (pizza chain in the TN/NC/SC). I love it because it's not heavy with lots of cheese...although, don't get me wrong, cheese has never felt unwelcome on my plate! Thanks! Tue Oct 30 07:57:28 -0700 2007 121480 buckeye.mary 1 3079404 http://abclocal.go.com/wtvd/story?section=mrfood&id=4530739 you can also add spinach to this. yummy! can leave out parm, but i love it! also try this using mayo not cream cheese (has ale component) http://www.whyy.org/91FM/chef/index.html Tue Oct 30 08:17:18 -0700 2007 3079357 105717 alkapal 2 3082044 Utterly simple and deliciously addictive! Hot Artichoke Dip: 1 14oz. can artichoke hearts, drained & coarsely chopped 1 cup mayonnaise l cup grated Parmesan cheese Combine all ingredients in a small mixing bowl stirring well to blend. Spoon mixture into a l quart baking dish Bake at 350 for 20 minutes or until golden brown. Wed Oct 31 04:27:20 -0700 2007 3079404 105717 alkapal 3 3490189 Yep, this is how to do it. My mom (and thus I) add some sliced pickled jalapeños. It's just about the best thing in the world. Thu Mar 13 14:41:38 -0700 2008 3082044 11067 Liana Krissoff 1 3079498 A party favorite is 1 can artichoke hearts, 1 C mayo, 4oz. Feta (i use garlic herb), 1tsp oregano, 1 crushed garlic clove. Mix together, spread in a shallow small (salad plate size) dish. Sprinkle sliced almonds all over the top. Bake 350 for 30mins. YUM. Tue Oct 30 08:44:10 -0700 2007 3079357 135961 sbquailer 1 3080507 1/2 cup mayo 1/2 cup sour cream 1 can artichoke hearts, drained and roughly chopped 1/3 cup grated parmesan (Kraft is fine) 5-10 dashes hot sauce (I use Cholula) Mix, small casserole, 30 minutes at 350. You can jazz this up with spinach, swiss cheese etc. From "Back of the Box Gourmet" cookbook. Delish with club crackers. Tue Oct 30 13:00:05 -0700 2007 3079357 76226 Oh Robin 2 3083029 Quick question: what do you think would be the proper porportions for adding spinach? and if you use frozen or fresh? Thanks! Wed Oct 31 10:15:39 -0700 2007 3080507 120748 vballgal 3 3083889 I've done it with a small package of frozen, thawed and squeezed well of all excess water. Maybe a little extra mayo and sour cream if it seems too thick. This is a very versatile recipe. Great with shredded whole milk mozzarella or pepper jack too. Just throw in a handful. This also reheats well, but I doubt you'll have leftovers. Wed Oct 31 13:55:09 -0700 2007 3083029 76226 Oh Robin 4 3083907 Here's the link to buy the cookbook on Amazon... http://www.amazon.com/Back-Box-Gourmet-Michael-McLaughlin/dp/0671723561/ref=pd_bbs_sr_1/002-7906800-9104007?ie=UTF8&s=books&qid=1193864169&sr=8-1 Wed Oct 31 13:58:01 -0700 2007 3083889 76226 Oh Robin 3 3084494 agree with oh robin on spinach note, compensate for marinated artichokes by reducing fat accordingly. on another thread, someone complained about greasiness with mayo. important to use canned, unmarinated artichokes if recipe says. or reduce mayo! Wed Oct 31 17:27:42 -0700 2007 3083029 105717 alkapal 4 3085911 I've always used the artichokes packed in water rather than the marinated. Thu Nov 01 09:02:55 -0700 2007 3084494 16579 gsElsbeth 5 3086425 Me too, never the marinated kind. TJ's carries the canned hearts cheap. Thu Nov 01 11:37:10 -0700 2007 3085911 76226 Oh Robin 3 3110183 Havent tried, but if I did, I would use frozen 1/2 box and very well drained. Fri Nov 09 08:48:52 -0800 2007 3083029 135961 sbquailer 3 3110186 Havent tried, but if I did, I would use frozen 1/2 box and very well drained. Fri Nov 09 08:49:22 -0800 2007 3083029 135961 sbquailer 4 3110216 use frozen, leave it in box and zap it in its own box with maybe a tablespoon of water, for maybe 2 minutes. then let it cool and squish/press/wring all the moisture out. somehow it is easier to get the most moisture out after it is slightly cooked. ps, have hounds noticed that boxed chopped frozen spinach is more consistently and evenly chopped than the bagged "chopped" spinach? Fri Nov 09 08:53:43 -0800 2007 3110186 105717 alkapal 1 3081722 Simple and always goes over well! I can artichoke hearts (smaller work better), drained & chopped 1 cup good quality mozzarella 1 cup parmesan (I actually prefer fresh asiago) 1 cup mayo 1-2 cloves garlic Mix all together, spread in shallow baking dish and bake for about 15-20 minutes @ 350. Tue Oct 30 20:52:12 -0700 2007 3079357 15056 wineaux 1 3083219 I have 2 standard Artichoke dips that i go to, one is dairy based, and one is vegan... Dairy: Canned or jarred artichokes mayo parmesan garlic s&p dash of cayenne optional: crushed crackers for top, paprika for browning Vegan: (believe me, surprisingly tasty! Artichokes Raw almonds, soaked and skins removed pine nuts garlic cloves lemon juice s&p send it thru the processor...can be served as is, or baked in the oven until warm its a good recipe to have on hand since i have so many people with food "needs" Wed Oct 31 11:06:21 -0700 2007 3079357 135178 TSQ75 2 3424413 JAMES BARBER STYLE-The Urban Peasant Had only 3 marinated artichokes left in the jar so I added chopped spinach a clove of grated garlic, a handful of parmesiano, a measure of mayo, dash of dijon mustard and the meat of 5 crushed walnuts and nod or three of tabassco . finally, if you have it, a couple of drops of mesquite flavoured liquid smoke ( I use it in my pork rib sauce recipes) and mixed together. Pretasted before going into the oven for a quick roast. it was irresistable.! Now awaiting it's arrival, with frenzied anticipation, from the oven. Thanks so much for this thread,buckeye mary. It was inspirational. Can't wait. Btw, was there any ale in the dip or was that the just "whistle wiper"? a three meatball award -Click on below Fri Feb 22 10:45:31 -0800 2008 3083219 151625 fruglescot 2 3488081 TSQ75 - your Vegan version sounds great; I love anything with pine nuts! I'll have to try that, maybe adding a splash of beer and parmesan to try duplicating my original recipe request. Thanks! Thu Mar 13 05:59:00 -0700 2008 3083219 121480 buckeye.mary 3 3490695 I have one that calls for a can of artichoke hearts, olive oil, seasoned breadcrumbs and parmasean cheese. Put it all in a food processer and blend till smooth. Serve warm or cold with raw veggies. Thu Mar 13 17:42:03 -0700 2008 3488081 152539 Mel.D 2 4281300 The vegan version does look good! Could you estimate the proportion of almonds to artichokes? I dont really measure when I cook, but I'm pretty unfamilar with vegan recipes. I'm guessing the almonds are important for creaminess? Mon Dec 29 16:44:20 -0800 2008 3083219 150115 Mellicita 1 4274041 My husband is allergic to cheese so I am always looking for cheese free recipes. Here is an artichoke spread recipe that uses no cheese and very little mayo. Artichoke and Black Olive Spread Ingredients: 1 jar (6 oz. size) marinated artichoke hearts; finely chopped 1 Celery stalk; finely chopped 1 Sweet yellow pepper; roasted, chopped 1/4 cup Chopped pitted canned black olives 2 tablespoons Fresh basil; chopped OR 2 1/2 teaspoons Dried basil 3 tablespoons Mayonnaise Fri Dec 26 09:48:49 -0800 2008 3079357 251485 randylady 1 4274229 I make a really easy artichoke spread using the jarred marinated chokes. All I do is hand chop them finely along with a couple of roasted red peppers, a handful of parsley, some olive oil and a squeeze of lemon. It is somewhat like an olive tappenade not one of those disgusting gloppy cheesy artichoke dips. Really good with pita bread! Fri Dec 26 12:02:27 -0800 2008 3079357 19937 Kater 1 4281520 I mix artichokes and white beans or soy beans, herbs and spices. No mayo, Put in the FP with a little EVOO and whirr to the desired consistency. Mon Dec 29 18:06:33 -0800 2008 3079357 225234 KiltedCook