Best 5 Mediterranean Artichoke Dip Recipes
Welcome to the realm of Mediterranean flavors, where fresh ingredients and aromatic herbs intertwine to create a symphony of taste. Our journey begins with a delightful Mediterranean Artichoke Dip, a creamy and savory spread that captures the essence of the sun-kissed region. This delectable dip, crafted with a blend of artichoke hearts, roasted red peppers, and a hint of garlic, is sure to tantalize your taste buds.
Alongside the Artichoke Dip, embark on a culinary adventure with our collection of equally enticing recipes. Discover the vibrant flavors of the Mediterranean Lentil Salad, a harmonious blend of lentils, fresh vegetables, and a tangy dressing. Indulge in the aromatic delight of Mediterranean Stuffed Bell Peppers, a symphony of roasted peppers filled with a savory combination of rice, vegetables, and herbs.
For a refreshing twist, immerse yourself in the flavors of the Mediterranean Chopped Salad, a vibrant medley of crisp vegetables, tangy feta cheese, and a zesty dressing. Experience the simplicity yet elegance of Mediterranean Roasted Vegetables, a symphony of colorful vegetables roasted to perfection and seasoned with aromatic herbs.
Lastly, satisfy your sweet cravings with the Mediterranean Orange Cake, a moist and flavorful cake infused with the zesty essence of oranges. Each recipe is a culinary masterpiece, embracing the vibrant spirit of the Mediterranean and promising an unforgettable gastronomic experience.
ARTICHOKE DIP
Crackers make great dippers for this artichoke dip recipe. Chips and breadsticks work well, too. It's become the traditional introduction to our family's Christmas Eve dinner. -Mrs. William Garner, Austin, Texas
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the artichokes, mayonnaise, Parmesan, garlic and pepper sauce. Transfer to a greased 1-qt. baking dish. Sprinkle with paprika if desired. , Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Serve warm with crackers.
Nutrition Facts : Calories 117 calories, Fat 12g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 168mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
MEDITERRANEAN ARTICHOKE DIP
A quick and zesty dip! Serve with rounds of sourdough toast or with a good sesame crisp. The anchovy really adds a depth of flavor that is not present in other artichoke dips... like them or not, give these little fishes a try in this dip! Makes 48 Tablespoons; 1 Tablespoon per serving on toasts or as a dip. Try this as a spread as well, it is delicious with lettuce and tomato on rye bread.
Provided by rsarahl
Categories Spreads
Time 5m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 7
Steps:
- Grate 1 tsp zest from the lemon, then squeeze and reserve 1 Tbsp juice.
- Blend lemon zest and juice with remaining ingredients in a food processor or blender, until smooth.
- Scrape mixture into a serving bowl.
- Cover and chill if not serving immediately.
- Will keep in the fridge for up to 1 week this way.
Nutrition Facts : Calories 32.4, Fat 2.3, SaturatedFat 0.5, Cholesterol 2.1, Sodium 103.3, Carbohydrate 2.4, Fiber 1, Sugar 0.3, Protein 1.1
MEDITERRANEAN ARTICHOKE DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, add the artichoke hearts, mayonnaise, hummus, feta, kalamata olives, Castelvetrano olives, pimientos, sour cream, parsley, garlic, 2 cups of the Monterey Jack and 3/4 cup of the Parmesan and season with salt and pepper. Fold to combine. Spoon the mixture into an 8-inch baking dish. Top with the remaining 1 cup Monterey Jack and 1/4 cup Parmesan.
- Bake until the cheese is melted and bubbly, about 25 minutes. Cover and take to the party!
SPINACH ARTICHOKE DIP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h15m
Yield 16 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-inch round casserole dish.
- Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir the spinach around and cook for a couple of minutes until it wilts; season with salt and pepper. Transfer the spinach to a mesh strainer set over a bowl to drain. Set aside.
- Melt 2 tablespoons butter in the same skillet, throw in the quartered artichokes and cook over medium-high heat until the artichokes start to get a little color, about 3 minutes. Transfer the artichokes to the strainer with the spinach.
- In the same skillet or a different pot, melt the remaining 3 tablespoons butter and whisk in the flour until it makes a paste. Cook over medium-low heat for a minute or 2, then pour in the milk. Stir and cook until slightly thickened, about 3 minutes; splash in more milk if needed. Add the cream cheese, pepper Jack, feta, Parmesan and cayenne and stir until the cheeses are melted and the sauce is smooth. Chop the artichokes and spinach and add them to the sauce. Stir to combine.
- Pour the mixture into the prepared casserole dish. Top with extra grated pepper Jack and bake until the cheese is melted and bubbly, about 15 minutes. Serve with the Salted Pita Wedges.
- Preheat the oven to 375 degrees F.
- Cut the pita breads into 6 wedges each. Lay the wedges on a foil-lined baking sheet and brush both sides generously with the olive oil. Sprinkle both sides with salt, then bake until they're golden brown and crisp, 15 to 18 minutes.
SEVEN-LAYER MEDITERRANEAN DIP
I like traditional seven-layer Mexican dip, but I love Mediterranean ingredients even more. When I made this mashup, my husband wolfed it down. And he won't even touch hummus or Greek olives on their own! -Bee Engelhart, Bloomfield Township, Michigan
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- Spread hummus into a 9-in. pie plate. Top with sour cream, red peppers, cheese, onion and olives. Sprinkle with parsley. Refrigerate until serving. Serve with pita chips.
Nutrition Facts :
Tips:
- Choose fresh artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves and no signs of bruising or discoloration.
- Trim the artichokes properly: To prepare the artichokes, cut off the stem and about 1 inch of the top of the artichoke. Then, use a sharp knife to trim the leaves, removing the tough outer leaves until you reach the pale green, tender leaves.
- Cook the artichokes until tender: You can boil, steam, or roast the artichokes until they are tender. Boiling is the most common method, and it takes about 20-25 minutes. To steam the artichokes, place them in a steamer basket over a pot of boiling water and steam for 15-20 minutes. To roast the artichokes, drizzle them with olive oil and salt, and roast them in a preheated oven at 400°F for 30-35 minutes.
- Use a variety of ingredients: This recipe is a great base for adding your own favorite ingredients. Try adding chopped sun-dried tomatoes, roasted red peppers, or Kalamata olives. You can also add a pinch of red pepper flakes for a little spice.
- Serve with your favorite accompaniments: This dip is delicious served with pita chips, crackers, or vegetable crudités. You can also use it as a spread on sandwiches or wraps.
Conclusion:
This Mediterranean artichoke dip is a delicious and easy appetizer that is perfect for any occasion. It is made with fresh artichokes, Greek yogurt, feta cheese, and a variety of Mediterranean spices. The dip is creamy and flavorful, and it is sure to be a hit with your guests. So next time you are looking for a quick and easy appetizer, give this Mediterranean artichoke dip a try.
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