Artichoke Dip With Mayo

Last Updated on March 26, 2022

What would you say if I told you that you could eat artichokes without having to remove their leaves?
Well, that’s exactly what happened when I tried this recipe from my friend, Chef Tanya Holland.
The result was amazing!
I love artichokes because they are such a versatile vegetable.
They taste great raw or cooked, and they are packed full of fiber, vitamins, minerals, antioxidants, and other nutrients.
Artichokes also contain a compound called cynarin, which helps lower cholesterol levels.
This dip is delicious served warm, at room temperature, or even cold.
If you want to serve it hot, you can add some extra heat by adding a little cayenne pepper

Ingredients for Artichoke Dip With Mayo

Artichokes are a type of thistle related to sunflowers. It is native to Europe and Asia but now grown worldwide. The artichoke is a perennial herbaceous plant in the family Asteraceae Asteraceae. The edible flower heads are called “heads” or “buds”. The leaves are used for flavoring soups and stews.

Homemade Mayonnaise for Artichoke Dip

Ingredients: 1/2 cup mayonnaise 3 tablespoons sour cream 1 tablespoon lemon juice 2 teaspoons Dijon mustard Salt and pepper to taste Directions: Mix all ingredients together until smooth. Serve immediately.

What Artichokes To Use For Artichoke Dip

Artichokes are delicious and versatile. They are available year round but peak season is from April to June. They are native to Europe and Asia and were introduced into North America during the 16th century. They are members of the thistle family and are related to sunflowers and cardoons. The artichoke plant grows about 3 feet tall and produces clusters of purple flowers. The leaves are dark green and oval shaped. The edible part of the artichoke is the heart-shaped bud. It contains a milky white substance called “choke”.

How to Make Artichoke Dip With Mayo

To make artichoke dip, you will need: 1 cup of mayonnaise, 2 tablespoons of lemon juice, 1/2 teaspoon of garlic powder, 1 tablespoon of Dijon mustard, 1/4 cup of grated Parmesan cheese, 1/8 cup of chopped parsley, 1/8 cup chopped chives, 1/8 cup minced shallots, 1/8 cup diced red bell pepper, 1/8 cup sliced black olives, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, 1/8 teaspoon cayenne pepper, 1/8 teaspoons dried oregano, 1/8 teaspoon dried thyme, 1/8 teaspoon paprika, 1/8 teaspoon smoked paprika, 1/4 cup olive oil, 1/4 cup vegetable oil, 1/4 teaspoon liquid smoke, 4 cups shredded mozzarella cheese, 1/4 cup grated Romano cheese, 1/4 teaspoon hot sauce, 1/4 cup sour cream, 1/4 cup heavy cream, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon Tabasco sauce, 1/4 pound of frozen spinach, 1/4 pound cooked bacon, 1/4 pound cubed ham, 1/4 pound shredded Swiss cheese, 1/4 pound sliced provolone cheese, 1/4 ounce sliced jalapeno peppers, 1/4 cup crumbled feta cheese, 1/4 bunch scallions, 1/4 cup chopped basil, 1/4 cup finely chopped flat leaf parsley, 1/4 cup thinly sliced chives, 1/4 cup coarsely chopped pecans, 1/4 cup pine nuts, 1/4 cup slivered almonds, 1/4 cup sliced almonds, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper.

Step 1: Gather your ingredients.

To make artichoke dip with mayo, you will need:1 cup of mayonnaise2 tablespoons of lemon juice1/2 teaspoon of garlic power1/2 tablespoon of Dijon Mustard1/4 cup of grained Parmesan cheese1/8 cup of chopped Parsley1/8 cup of Chopped Chives1/8 cup of Minced Shallots1/8 cup of Red Bell Pepper1/8 cup of Black Olives1/8 cup Shredded Mozzarella Cheese1/8 cup of Grated Romano Cheese1/8 teaspoon Salt1/8 teaspoon freshly Ground Black Pepper1/8 teaspoon Cayenne Pepper1/8 teaspoon Oregano1/8 teaspoon Thyme1/8 teaspoon Paprika1/8 teaspoon Smoked Paprika1/4 cup Olive Oil1/4 cup Vegetable Oil1/4 Cup Liquid Smoke1/4 Cup Sour Cream1/4 Cup Heavy Cream1/4 Pound Frozen Spinach1/4 Pound Cooked Bacon1/4 Pound Cubed Ham1/4 Pound Shredded Swiss Cheese1/4 Pound Provolone Cheese1/4 Pound Sliced Provolone Cheese1 /4 Ounce Slice Jalapenos1/4 Ounce Freshly Ground Black Peppers1/4 Ounces Crumbled Feta Cheese1/4 Ounches Cheddar Cheese1/4 Ounch Shredded Monterey Jack Cheese1/4 Ount Thinly Sliced Scallion1/4 Ounche Finely Chopped Basil1/4 Ounch Coarsely Chopped Flat Leaf Parsley1/4 Ounch Coarsely Chopped Chives1 /4 Ounche Fine

Step 2: Make your bread bowl.

To make bread bowls, start by cutting off the crusts from two slices of bread. Then cut each slice into four triangles. Next, place the bread triangles onto a baking sheet lined with parchment paper. Bake the bread triangles until golden brown, about 10 minutes. Let cool completely. Cut each triangle into quarters. In a medium bowl, combine the cream cheese, sour cream, mayonnaise, and cayenne pepper. Add the cooled bread pieces and toss gently to coat. Cover and refrigerate for at least 30 minutes. Serve chilled.

Step 3: Chop up the artichokes.

Chop up the artichoke hearts into 1/2 inch chunks. Place the artichoke hearts in a saucepan and fill with enough water to cover. Bring the water to a boil over high heat. Reduce the heat to low and simmer for 20 minutes. Drain the artichokes well and let cool slightly. Peel away the outer leaves and discard. Using a paring knife, remove the choke the dark green center from the heart. Slice the artichoke hearts lengthwise into thin strips. Set aside. Step 4: Make the dressing. Combine the olive oil, lemon juice, garlic, salt, and pepper in a blender. Blend until smooth. Pour the dressing into a serving dish. Stir in the parsley.

Step 4: Stir the ingredients vigorously.

Toast the bread slices in a dry skillet over medium heat until golden brown and crisp. Spread the salad greens evenly on each plate. Top with the sliced tomatoes, cucumber, and croutons. Drizzle with the vinaigrette. Garnish with the basil sprigs. Serve immediately.

Step 6: Broil the bread in the oven for about 5 minutes (watch it closely!)

Step 1: Preheat the oven to 350 degrees Fahrenheit. Step 2: Place the bread slices into a baking dish. Step 3: Drizzle olive oil onto each slice of bread. Step 4: Sprinkle salt and pepper on top of the bread. Step 5: Bake the bread for 10 minutes. Step 6: Remove from the oven and drizzle with balsamic vinegar.

Step 7: Let it cool for a few minutes and enjoy it.

Broiling bread is a great way to get a crispy crust on your favorite sandwich. It’s easy to do and doesn’t take long. Just follow these steps to get a perfect result every time. Preheat the oven to 400°F. Line a cookie sheet with foil. Spray the foil with nonstick spray. Place the bread slices on the prepared cookie sheet.

Artichoke Dip With Mayo

Step 1: Preheat the oven to 350°F. Step 2: Spread the cream cheese mixture evenly onto each slice of bread. Step 3: Place the bread slices on the baking sheet. Step 4: Bake for 10 to 15 minutes, until golden brown. Step 5: Remove from the oven and let sit for about 5 minutes. Step 6: Slice into triangles and serve.

Does artichoke dip need to be refrigerated?

Spinach dip contains a lot of sodium. It is not recommended to eat more than 1/2 cup per day. Spinach dip is usually served cold. This is why it is important to read the nutrition facts label carefully.

Why is my artichoke dip greasy?

Spinach Artichoke Dip is a creamy, cheesy dip that is loaded with vegetables. It is very low in fat and calories, but still tastes great! Spinach Artichoke Dip contains no trans fats, cholesterol, saturated fat, sodium, or added sugar. It is also gluten free.

How healthy is spinach artichoke dip?

Artichokes are a vegetable that contains a large amount of moisture. This is why artichokes tend to get soggy if not cooked properly. Artichokes are usually eaten raw because they are very bitter. But, you can also eat them cooked. To avoid getting the dip greasy, you can try adding some olive oil into the dip. It will help to reduce the grease from the dip.

Is spinach dip high in sodium?

Artichokes are a vegetable that requires no refrigeration. Artichokes are usually served cold, but if you want to serve them warm, you can put them in the oven at 375 degrees Fahrenheit for about 10 minutes.

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