Best 6 Artichoke And Basil Dip Recipes

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Whether you're looking for a quick and tasty weeknight dinner or an indulgent spread for a special occasion, artichoke and basil dip is always a crowd-pleaser. This creamy, cheesy dip combines the earthy flavor of artichokes with the bright, herbal aroma of basil, creating a delicious and versatile dish that can be enjoyed in a variety of ways. From classic baked dips to creative new culinary creations, there are limitless possibilities when it comes to cooking up the perfect artichoke and basil dip.

Here are our top 6 tried and tested recipes!

ARTICHOKE AND BASIL DIP



Artichoke and Basil Dip image

This is from a free brochure I picked up recently in the supermarket and is delicious-I did not have parmesan on hand so used WW grated cheddar and it was still fantastic.

Provided by katew

Categories     < 15 Mins

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 (340 g) cans artichokes, drained
1/2 cup basil leaves, add more if you love basil
1/2 cup sour cream, can be lite
3/4 cup grated parmesan cheese or 3/4 cup other cheese
salt and pepper

Steps:

  • Process everything till smooth - you can leave it a bit chunky if you prefer.
  • Serve with pita bread.

Nutrition Facts : Calories 145.8, Fat 7.6, SaturatedFat 4.4, Cholesterol 21, Sodium 313.3, Carbohydrate 13.2, Fiber 6.2, Sugar 1.9, Protein 9.1

HOT ARTICHOKE-SPINACH DIP



Hot Artichoke-Spinach Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 12 servings

Number Of Ingredients 15

Kosher salt
1 10-ounce bag baby spinach
1 cup packed fresh basil
3/4 cup canned cannellini beans, drained and rinsed
6 ounces Neufchatel cream cheese
1 clove garlic, smashed
1/2 cup low-sodium chicken broth
1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped
1/4 cup grated parmesan cheese
3/4 cup shredded low-fat mozzarella cheese
Pinch of cayenne pepper
2 or 3 dashes Worcestershire sauce
Freshly ground black pepper
Nonstick cooking spray
Baked chips, for serving

Steps:

  • Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop.
  • Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.
  • Mist a deep 1-quart casserole dish with cooking spray. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips.

Nutrition Facts : Calories 100, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 19 milligrams, Sodium 338 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 6 grams

DIPPING SAUCE FOR ARTICHOKES



Dipping Sauce for Artichokes image

A boyfriend's mother taught me this great dipping sauce for artichokes and asparagus. It's somewhat like aioli. Replace dried basil for fresh, and garlic salt for the garlic. If you do use dried basil, cut the original amount in half. Use low-fat mayonnaise if you like.

Provided by Andrea Alexander

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Artichoke Dip Recipes

Time 10m

Yield 2

Number Of Ingredients 5

¼ cup mayonnaise
½ clove garlic, finely chopped
1 ½ tablespoons lemon juice
1 ½ teaspoons chopped fresh basil
1 teaspoon Worcestershire sauce

Steps:

  • Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.

Nutrition Facts : Calories 120.9 calories, Carbohydrate 8.8 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 236.9 mg, Sugar 2.4 g

ARTICHOKE-BASIL SPREAD



Artichoke-Basil Spread image

Try this spread on our Artichoke and Salami Sandwiches, or as a dip for crudite and pita chips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Yield Makes 1 cup

Number Of Ingredients 6

1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
1/4 cup fresh basil, chopped
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper

Steps:

  • In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse briefly to combine. Serve on a sandwich or with crackers or crudites. Store in the refrigerator for up to 3 days.

10 ARTICHOKE DIPPING SAUCES



10 Artichoke Dipping Sauces image

No dry artichokes here! Here are 10 simple and easy dipping sauce ideas.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 5

1/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon agave nectar or honey
2 teaspoons lemon juice
Scroll up back up for the other 9 recipes!

Steps:

  • Mix together in a small bowl and serve.

ARTICHOKE-BASIL PASTA SAUCE



Artichoke-Basil Pasta Sauce image

"I received this recipe from my college roommate, and it quickly became one of my favorites," notes Janet Bischof of Sumter, South Carolina. "Basil gives the meatless pasta sauce just the right taste."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 11

1 jar (6-1/2 ounces) marinated artichoke hearts
1 cup chopped onion
1 cup sliced fresh mushrooms
1/2 teaspoon minced garlic
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon sugar
1/2 teaspoon salt, optional
Hot cooked pasta

Steps:

  • Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute onion and mushrooms in reserved marinade for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta.

Nutrition Facts : Calories 124 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 258mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

  • Choose the right artichokes: Fresh artichokes are best for this dip. Look for artichokes that are heavy for their size and have tightly closed leaves.
  • Prepare the artichokes properly: To prepare the artichokes, trim the stems and remove the tough outer leaves. Cut the artichokes in half and scoop out the fuzzy choke from the center.
  • Use a good quality basil pesto: The basil pesto is a key ingredient in this dip. Use a pesto that is made with fresh basil and olive oil. You can also make your own pesto using a food processor.
  • Don't overcook the artichokes: The artichokes should be cooked until they are tender, but not mushy. Overcooked artichokes will become tough and stringy.
  • Let the dip cool slightly before serving: The dip will thicken as it cools. Let it cool for at least 15 minutes before serving.

Conclusion:

Artichoke and basil dip is a delicious and easy-to-make appetizer that is perfect for any occasion. With its creamy texture, savory flavor, and vibrant green color, this dip is sure to be a hit at your next party or gathering. Serve it with your favorite crackers, chips, or vegetables. Enjoy!

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