HOME > Chowhound > Home Cooking >

Discussion

leftover artichoke dip, too much garlic

  • 11
  • Share

I made an artichoke dip yesterday (artichoke hearts, mozzarella/parmesan, low-fat mayo) and it has way too much garlic in it. I certainly don't want to toss it out. I thought of using it as a pizza topping, not sure if that'll tone down the garlic enough.

Any suggestions for toning down the garlic, besides adding more stuff? Party's over, I don't want to have a half-gallon of dip on my hand! Thanks in advance.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. How about chicken quesadillas or enchiladas with the dip instead of the usual cheese. You can make a bunch and freeze some for later.

    Possibly some kind of creamy soup too. Or pasta sauce, I make one that is like Alfredo but with avocados.

    2 Replies
    1. re: coll

      green enchiladas! What a fab idea - thanks!

      1. re: southern_expat

        Served with some tomatilla sauce on top it should be pretty good. And appropriate for St Paddys Day! (Are you still doing your special menu that day? Make little ones for apps)

    2. I would use it as a sauce for pizza - just a thin layer - with sliced onions, spinach and mushrooms on top. Yum!

      1 Reply
      1. re: jenhen2

        I was going to suggest topping pizza as well. Also you could stir it into rice, add to an omlette or scrambled eggs, roast some potatoes and just after they get that caramelization we all love, stir them into the dip and back in the oven the last 10 minutes or so. Another option would be to top a steak with it and caramelized onions. Roll it up into chicken breasts and into panko crumbs then bake until crunchy.

      2. I can honestly say that nothing I have ever eaten has had "too much garlic". Seriously those words would never come out of my mouth.
        I do think the pizza idea sounds good though. How about using it as a sauce over grilled chicken breasts?

        1. I would say, just toast/grill some really good bread, drizzle it with olive oil and then pulse it in the blender along with the rest of the dip. It will soak up the flavor without expanding the amount too much. You could also just bake it for an hour, and that will help mellow the garlic flavor as well. fayefood.com

          1. Use it to stuff canneloni. I know you didn't necessarily want to add anything, but if I were making canneloni with it, I'd add spinach.

            1. how about a SAVORY TIRAMISU... crusty bread, layered with mascarpone blended with your dip and a little white wine, layered with some sauteed mushrooms and onions; garnish the top with chopped hearts of palm.

              ARTICHOKE DEVILED EGGS - mix with the yolks, fill the white boats and garnish with scallions or capers.

              ARTICHOPITA... fill filo dough triangles, along with some sauteed chopped onions, and bake til golden.

              1. is there such a thing as too much garlic? I do like the idea for pizza topping. Might be good in stuffed jalapenos.

                1. I agree with everyone else. I suspect any application where it gets cooked would help tone down the garlic, but that's just a hunch. Anyway, seems to me garlic and mayo and artichoke calls for beef. Maybe spread on baguette slices with a slice of beef on each one? Or brown some flank steak slices, add some sherry, broth, and a good hefty dollop of your dip, then serve over egg noodles?