Hot Artichoke Dip recipe using Cream, No Mayo?
I've been asked to make a hot artichoke dip that does not contain mayo. My friend thought there'd be recipes using cream instead. Anyone have such a recipe?
Thanks for your help.
I've never made any of these recipes but they are the best user rated hot artichoke dips: http://www.epicurious.com/recipes/foo... and http://www.epicurious.com/recipes/foo... One of them includes a small amount of mayo but I'm sure you can replace it with sour cream with no adverse effects. The other includes crab which I'm sure could be excluded. Good luck in cooking.
I have a tried and true recipe that does not use mayo- it does rely heavily on cheese. yay!
1 8oz cream cheese
1.5 cups of shredded italian blend (or 3/4 C ea. mozz. and parm)
4 or 6 oz goat cheese (doesn't have to be exact)
1 small onion diced
2 cloves garlic minced
1 can artichoke hearts diced (want chunky? use 2 cans)
s&p to taste
mix together and bake at 350 until bubbly and slightly brown. So easy.
I typically don't use the marinated variety but a friend does and her recipe uses part of the marinade too... but hers uses mayo.
I don't know the exact recipe, but I usually just throw frozen spinach, a package of cream cheese, a carton of sour cream, some shredded mozz, and some parm in bowl - add hot sauce if desired, pour into caserole or pie plate and bake. very yummy!
Thanks, everybody. As to why no mayo, I really don't know. The one who asked me to do it was going to make it herself but was stretched too far and needed a hand. She said her friend suggested she make it with cream, no mayo, so that's what she asked me to do. I've eaten hot artichoke dip before but never made it myself. After reading all the recipes posted here and some on epi, I ended up using heavy cream, sour cream, garlic, artichokes, and lots of parm. Topped it with parm & paprika and will bake it up tomorrow, right before serving.
Thanks again for your help. I'll bookmark this thread and try some of the others later. 'Tis the season for party apps!
Here is mine, it is not greasy. I think that blending it in a blender changes everything, it is so good you won't be disappointed. Sometimes cheeses can make it oily.
I think you'll be happy with this spread it does not get oily at all.....
2 cans of artichokes cut fine or 2 boxes frozen Artichoke hearts
1 8oz pkg. Cream Cheese or Mascarpone
1 cup mayonnaise
2 shallots sautéed – see above add the garlic after the shallots
5 garlic gloves cut into pieces and sautéed with the shallots to golden color
½ lemon- juice only
½ cup grated parmesan
Salt and cracked pepper to taste
Drain the artichoke hearts well and rinse, put that and all but the lemon juice and the parmesan cheese to a blender or food processor, and with short bursts mix, not pureeing but smallish pieces to make for easy spreading.
Pour into a nice baking crock or dish (one you can serve out of)
Oh sorry saw you cream request. I don't know of a spread that uses cream, cream will eventually seperate sitting in a bowl. Just like sour cream does.
We like to serve on fresh small sour dough rounds or toasted assorted breads
fern, i think it might be better if you baked it today, let it rest in fridge overnight and just reheat it tomorrow. What do other hounds think? (usually these things taste better next day) (then again, who can WAIT another day?) (on the other hand, it may separate.....hmmmm)
Hounds, put on your thinking caps and help fern out here. alka is just proposing an idea. it may be good, or bad. discuss.
Wow, I love this dip. So easy and so tasty.
I decided to bake it today which worked out very well. It held just fine overnight in the fridge, no separation at all.
Thanks so much for all your help, it was really delicious! I'm excited to try your various suggestions over the holiday season.
here's one i made up when i was a kid - i'm in love with it still to this day (even though i'd one day like to try to gourmet it up a little using fresh ingredients):
for the dip:
8oz cream cheese
8oz sour cream
can of artichoke hearts, drained, chopped
most of a standard-sized bag of frozen spinach, mostly thawed
chopped garlic, a few cloves (i use about 6)
fresh-grated parmesan, as much as you like - i use a lot, usually grating it until i just can't grate any more
1 chopped tomato
for the dippin':
a couple baguettes
more fresh grated parmesan
fresh ground black pepper
fine sea salt
preheat the oven (i probably go to about 325 or so)
in a square glass baking pan, using the back of a fork, mix up the sour cream and cream cheese (i swear to you, you will never go back to mayo-based dips!).
when you have an even mix, stir in all of the other ingredients except for the tomato - and keep a couple handfuls of parmesan aside, too.
i top the mix with the tomatoes, the remaining parmesan, some freshly ground black pepper, and some salt. this whole concoction is very approximate, so you'd have everything to gain my adding in some of your favorite veggies or spices or cheeses. as variations, we've mixed finely chopped red bell peppers in, or shredded mozzarella cheese, or spices like nutmeg (i like nutmeg on everything). i generally bake this until the cheese on top is nicely browned, probably around a half-hour.
while the baking is going on, i slice my baguette very thinly (as thin as you can get it!), lay the pieces out on a cookie sheet, and sprinkle liberally with parmesan, black pepper and salt. these go into the oven as well. sometimes i transfer them to the toaster oven at the end for a quick toast to get them nice and crispy like bagel chips, but that's a personal preference.