↞ recipe box start page
Category: Dips - Hot
Prep Time: Cook Time: Total Time:
Topping
1 slice hearty white sandwich bread
2 tbsp grated Parmesan cheese
Creamy Base
2 (9-oz) pkg frozen artichoke hearts
3 tsp olive oil
1/2 tsp table salt
1/4 tsp ground black pepper
1 medium onion , chopped fine
2 cloves garlic , minced
2 tsp minced fresh thyme leaves
1 cup light cream cheese , at room temperature
1/2 cup shredded low-fat cheddar cheese
1/4 cup low-fat sour cream
2 tbsp grated Parmesan cheese
2 tbsp lemon juice
2 tbsp chopped parsley
1/2 tsp cayenne pepper
Adjust oven rack to upper-middle position and heat oven to 375 degrees. Lightly spray 2-quart casserole dish with cooking spray.
For the topping: Process bread and cheese in food processor until finely ground, about 15 seconds.
For the base: Toss frozen artichoke hearts (do not thaw) with 1 tsp of the olive oil, salt, and pepper on foil-lined rimmed baking sheet. Roast in 450-degree oven until browned around edges, 20 to 25 minutes. Cool 10 minutes, then chop coarse.
Heat remaining 2 tsp olive oil in large nonstick skillet over medium-high heat until shimmering. Add onion and cook until soft, about 6 minutes. Add artichokes and cook until beginning to brown and liquid evaporates, about 5 minutes. Add garlic and thyme and cook until fragrant, about 1 minute.
Pulse cream cheese, cheddar, sour cream, Parmesan, lemon juice, parsley, and cayenne with prepared artichoke mixture until coarsely chopped, about ten 1-second pulses. Season with salt and pepper. Scrape mixture into prepared dish. (Dip can be wrapped in plastic and refrigerated for up to 2 days. Bring back to room temperature before baking.)
Sprinkle topping over dip and lightly spray crumbs with cooking spray. Bake until browned and bubbly, about 20 minutes. Serve.
Makes 4 cups serving 12
view more member recipes
LIGHT AND CREAMY HOT ARTICHOKE DIP
view my recipes
print
save
Category: Dips - Hot
Prep Time: Cook Time: Total Time:
Topping
1 slice hearty white sandwich bread
2 tbsp grated Parmesan cheese
Creamy Base
2 (9-oz) pkg frozen artichoke hearts
3 tsp olive oil
1/2 tsp table salt
1/4 tsp ground black pepper
1 medium onion , chopped fine
2 cloves garlic , minced
2 tsp minced fresh thyme leaves
1 cup light cream cheese , at room temperature
1/2 cup shredded low-fat cheddar cheese
1/4 cup low-fat sour cream
2 tbsp grated Parmesan cheese
2 tbsp lemon juice
2 tbsp chopped parsley
1/2 tsp cayenne pepper
Adjust oven rack to upper-middle position and heat oven to 375 degrees. Lightly spray 2-quart casserole dish with cooking spray.
For the topping: Process bread and cheese in food processor until finely ground, about 15 seconds.
For the base: Toss frozen artichoke hearts (do not thaw) with 1 tsp of the olive oil, salt, and pepper on foil-lined rimmed baking sheet. Roast in 450-degree oven until browned around edges, 20 to 25 minutes. Cool 10 minutes, then chop coarse.
Heat remaining 2 tsp olive oil in large nonstick skillet over medium-high heat until shimmering. Add onion and cook until soft, about 6 minutes. Add artichokes and cook until beginning to brown and liquid evaporates, about 5 minutes. Add garlic and thyme and cook until fragrant, about 1 minute.
Pulse cream cheese, cheddar, sour cream, Parmesan, lemon juice, parsley, and cayenne with prepared artichoke mixture until coarsely chopped, about ten 1-second pulses. Season with salt and pepper. Scrape mixture into prepared dish. (Dip can be wrapped in plastic and refrigerated for up to 2 days. Bring back to room temperature before baking.)
Sprinkle topping over dip and lightly spray crumbs with cooking spray. Bake until browned and bubbly, about 20 minutes. Serve.
Makes 4 cups serving 12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Light And Creamy Hot Crab Dip
by sgre52160
Topping 1 slice hearty white sandwich bread 2 tbsp grated Parmesan cheese Creamy Base 2 tsp olive oil 1 medium onion, chopped fine 1 red bell pepper, seeded and chopped fine 2 cl
by sgre52160
Topping 1 slice hearty white sandwich bread 2 tbsp grated Parmesan cheese Creamy Base 2 tsp olive oil 1 medium onion, chopped fine 1 red bell pepper, seeded and chopped fine 2 cl
Light & Creamy Herb Alfredo
by ChefKellyDigby
This is my favorite way to eat pasta. It's easy and light, great for summer or a quick evening meal. Cook your pasta the night before and refrigerate for a quick put together meal. The teen-ager in y
by ChefKellyDigby
This is my favorite way to eat pasta. It's easy and light, great for summer or a quick evening meal. Cook your pasta the night before and refrigerate for a quick put together meal. The teen-ager in y
Light And Creamy No Bake Cheesecake With Maple Pecan Crust
by sgre52160
Crust 1/4 cup graham cracker crumbs 1/4 cup pecans (ground in food processor) 2 tablespoons maple syrup Mix the graham cracker crumbs, ground pecans and maple syrup. Press the mixture into the b
by sgre52160
Crust 1/4 cup graham cracker crumbs 1/4 cup pecans (ground in food processor) 2 tablespoons maple syrup Mix the graham cracker crumbs, ground pecans and maple syrup. Press the mixture into the b
Creamy Artichoke Dip
by sgre52160
2 (14 oz ) cans water-packed artichoke hearts, rinsed, drained and coarsely chopped 2 cups shredded mozzarella cheese 1 (8 oz) pkg cream cheese, cubed 1 cup shredded Parmesan cheese 1/2 cup mayonn
by sgre52160
2 (14 oz ) cans water-packed artichoke hearts, rinsed, drained and coarsely chopped 2 cups shredded mozzarella cheese 1 (8 oz) pkg cream cheese, cubed 1 cup shredded Parmesan cheese 1/2 cup mayonn
Creamy Artichoke Soup
by marmar3854
Creamy Artichoke Soup Cook Time: 25 min Level: Easy Serves: 4 servings Ingredients 2 tablespoons extra-virgin olive oil 2 leeks, white part only, washed well and chopped 1 clove garlic, m
by marmar3854
Creamy Artichoke Soup Cook Time: 25 min Level: Easy Serves: 4 servings Ingredients 2 tablespoons extra-virgin olive oil 2 leeks, white part only, washed well and chopped 1 clove garlic, m
view more member recipes