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Artichoke spread recipe? (no cream cheese)

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!

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  1. http://abclocal.go.com/wtvd/story?sec...
    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

    2 Replies
    1. re: alkapal

      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.

      1. re: alkapal

        Yep, this is how to do it. My mom (and thus I) add some sliced pickled jalapeƱos. It's just about the best thing in the world.

    2. 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.

      1. 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.

        9 Replies
        1. re: Oh Robin

          Quick question: what do you think would be the proper porportions for adding spinach? and if you use frozen or fresh? Thanks!

          1. re: vballgal

            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.

            1. re: vballgal

              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!

              1. re: alkapal

                I've always used the artichokes packed in water rather than the marinated.

                1. re: gsElsbeth

                  Me too, never the marinated kind.

                  TJ's carries the canned hearts cheap.

              2. re: vballgal

                Havent tried, but if I did, I would use frozen 1/2 box and very well drained.

                1. re: vballgal

                  Havent tried, but if I did, I would use frozen 1/2 box and very well drained.

                  1. re: sbquailer

                    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?

              3. 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.

                1. 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"

                  4 Replies
                  1. re: TSQ75

                    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

                    1. re: TSQ75

                      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!

                      1. re: buckeye.mary

                        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.

                      2. re: TSQ75

                        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?

                      3. 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

                        1. 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!

                          1. 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.