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!
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!
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
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
2 1/2 teaspoons Dried basil
3 tablespoons Mayonnaise
I have 2 standard Artichoke dips that i go to, one is dairy based, and one is vegan...
Canned or jarred artichokes
dash of cayenne
optional: crushed crackers for top, paprika for browning
Vegan: (believe me, surprisingly tasty!
Raw almonds, soaked and skins removed
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"
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.
Btw, was there any ale in the dip or was that the just "whistle wiper"?
a three meatball award -Click on below
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.
1/2 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.
re: Oh Robin
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.
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?
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.