Best 6 Artichoke And Basil Dip Recipes
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.
Let's cook with our recipes!
ARTICHOKE AND BASIL DIP
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
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
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 12 servings
Number Of Ingredients 15
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
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
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
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
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
No dry artichokes here! Here are 10 simple and easy dipping sauce ideas.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 5
Steps:
- Mix together in a small bowl and serve.
ARTICHOKE-BASIL PASTA SAUCE
"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
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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