569693 Tue Nov 04 13:40:38 -0800 2008 10 31 Home Cooking 0 4149545 I make a spread (roasted garlic, artichokes, mozz cheese, parm, mayo). Bake for 30 mins; eat hot on crackers. Why is it separating (oil and dry mixture). Should I change cheeses? Add something else? Tue Nov 04 13:40:38 -0800 2008 79652 itryalot 1 4149575 Are you using miracle whip or mayonnaise? If you have oil separation, you need a better emulsifying agent in your spead. Since you bake this, i'd add an egg to the mix and that should fix it. Otherwise, you may want to try miracle whip because that is water-based, so would steam and not separate out. Tue Nov 04 13:52:02 -0800 2008 4149545 237317 hungrywass 2 4149580 What if we don't like Miracle Whip? It has a sweet taste as opposed to a creamy neutral taste. Come to think of it, I may have used olive oil mayo this time; previously I used regular mayo. Will that be the difference? Tue Nov 04 13:54:14 -0800 2008 4149575 79652 itryalot 3 4149732 Ah! If you used just straight olive oil, you left out a binder/emulsifier for the water and oil ingredients to mix together correctly. Mayo contains eggs which is one of the best natural emulsifiers in cooking and should stop the separation from occuring. Tue Nov 04 14:45:25 -0800 2008 4149580 237317 hungrywass 4 4149996 No. I used olive oil mayo (new kind by Hellmanns). Tue Nov 04 16:49:45 -0800 2008 4149732 79652 itryalot 2 4149597 I make the same-ish dip. Try asiago or an aged cheddar instead of the mozzarella. Mozzarella tends to be a bit uncooperative when you try to make it get along with other ingredients. Also might throw in a handful of grated parmesan, which is dry and would give the dip some extra body. Do. Not. Use. Miracle. Whip. Please. Tue Nov 04 13:56:41 -0800 2008 4149575 12383 Nyleve 3 4150011 I am with you on the no Miracle Whip!! So, you think if I used Asiago and the Parm(which I was already doing), it should be OK (along with the mayo)? Tue Nov 04 16:56:41 -0800 2008 4149597 79652 itryalot 4 4150747 No promises, but I think the mozzarella is part of your problem because it gets so rubbery. Like I said, if it still separates, just stir it all together (or drain off the oil) before serving. Wed Nov 05 07:25:14 -0800 2008 4150011 12383 Nyleve 1 4149581 are you using shredded mozz? That might be the reason- perhaps it gets too warm in the baking process. Try 8oz cream cheese, 1 small log of goat cheese and 3/4 cup of parm... this way you can skip the mayo, too. I do this and it doesn't separate. I've found that using a bit of the liquid from marinated artichokes keeps it more moist as it cools (though I prefer plain artichoke hearts). I also add a bit of minced onion. Mmmm. Tue Nov 04 13:54:15 -0800 2008 4149545 139194 lhb78 1 4149733 You don't indicate what temp you use. I found if you cook in too hot an oven or let it cook too long, it will separate. I use 350 degrees and cood until top browns around the edges. I make this dip all the time and would NEVER put an egg in it as one poster suggested. Tue Nov 04 14:45:28 -0800 2008 4149545 80667 janetms383 2 4150686 i agree with janet. no egg needed. also, lowfat cheese may cause separation, in my experience. this dip needs to be cooked at 325-350. in my "favorites" there are a couple of threads on artichoke dips/spreads. my niece also makes a version adding frozen chopped spinach, nicely wrung out. tasteee. Wed Nov 05 06:38:54 -0800 2008 4149733 105717 alkapal