The best baked artichoke dip appetizer recipes seem to become legendary, and if you produce the best one you will be remembered for it. Four artichoke appetizers offer you an array of options to please any crowd. Maybe your artichoke dish will be the star of the Super Bowl!
These easy hors d’oeuvres are just about as easy to make as it is to put the dish in the oven. Here are four variations on this classic appetizer:
1. Artichoke Hors D’oeuvre
1 can artichoke hearts, drained and finely chopped
1 cup grated cheddar, Parmesan or Romano cheese
½ cup diced tomatoes
¾ cup mayonnaise
½ teaspoon fresh dill
1 package dry Good Seasons Italian salad dressing mix, optional
1 French baguette, cut into thin slices
Preheat the broiler. Mix together all ingredients except the baguette slices. Top each slice with some artichoke mixture and place on a baking sheet. Broil until toppings are bubbly and golden brown. Serve immediately. Makes 6 to 8 servings.
Note: Instead of serving on a baguette, the mixture can be baked at 350 degrees F for 20 minutes and then served on Melba toast or crackers.
2. Artichoke Crescent Roll
1 small jar marinated artichoke hearts, drained and minced
1 cup fresh Parmesan cheese, grated
4 cloves garlic, pressed
¼ cup mayonnaise to moisten
Roll dough made with whole, organic flour
Preheat oven to 375 degrees F. In a bowl, mix artichokes, cheese, garlic and mayonnaise. Spread mixture on flattened roll dough, and then roll up and bake for 15 minutes, or until golden. Makes 4 to 6 servings.
3. Artichoke Squares
2 (6-ounce) jars marinated artichokes
1 small onion, chopped
1 clove garlic, minced
¼ cup bread crumbs
¼ teaspoon pepper
¼ teaspoon oregano
¼ teaspoon Tabasco Sauce
3 tablespoons chopped fresh parsley
8 ounces cheddar cheese, grated
Preheat oven to 350 degrees F. Drain the oil from 1 jar of artichokes into a skillet. Discard the oil from the other jar. Drain the oil for 1 jar of artichokes into a skillet. Discard the oil from the other jar. Chop the artichokes and set aside. Saute onions and garlic in the oil until tender. Beat the eggs in a medium bowl until frothy. Add the bread crumbs and the seasonings. Stir in the cheese, artichokes and sautéed onions. Put the mixture into a buttered 11 x 7-inch glass dish and bake for 35 to 45 minutes, or until top is golden brown. Cut into small squares and serve warm or at room temperature.
4. Baked Olive Antipasto
8 ounces mixed Italian olives, drained
1 (14-ounce) jar/can artichoke hearts, rinsed and chopped coarsely
1 (10-ounce) jar roasted peppers, drained and cut into thin strips
2 tablespoons olive oil
6 cloves fresh garlic, sliced thinly
2 teaspoons grated orange zest
1 teaspoon fresh thyme
4 ounces smoked mozzarella cheese, cubed
Preheat oven to 425 degrees F. Combine everything except cheese into shallow baking dish. Bake for 15 to 20 minutes. Remove from oven and let rest for 5 minutes. Stir in mozzarella. Bake in oven for 5 minutes. Serve with toasted bread.
Makes 12 servings.
Adapted from Appetizers and Beverages from Santa Fe Kitchens, by the Museum of New Mexico Foundation (Gibbs Smith Publisher, 2008).
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