Best 6 Provencal Tomato And Artichoke Dip Recipes
Provencal tomato and artichoke dip is a delicious and versatile dish that can be served as an appetizer or a main course. It is made with a blend of fresh tomatoes, artichokes, and herbs, and is perfect for any occasion. Whether you are hosting a party or just looking for a quick and easy meal, this dip is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
ARTICHOKE PROVENCALE
Steps:
- Cover the bottom of a saute pan with 1/8 cup olive oil and heat. Add the garlic and shallot to pan, and saute until light brown in color. Add the bay scallops and rock shrimp and saute for 1 to 2 minutes. Do not overcook scallops and shrimp. Remove from heat.
- In another saute pan, add the remaining 1/8 cup olive oil and heat. Add tomatoes, mushrooms, lemon juice, clam juice, white wine, and capers. Simmer for 2 to 3 minutes. Reduce liquid by 25 percent.
- Add the reserved seafood to the mixture of tomatoes and mushrooms. Add the green onions. In a small bowl, make a beurre manie by combining the butter and the flour and mixing until a paste is formed. Add the beurre manie to the mixture and whisk to incorporate. Bring to a simmer and cook for 1 to 2 minutes.
- Place artichoke halves in a soup bowl and ladle mixture over artichoke.
ARTICHOKE, SPINACH & SUN-DRIED TOMATO DIP
This creamy, robust artichoke dip boasts the colorful addition of sun-dried tomatoes.It's great served with tortilla, pita or bagel chips. -Lorilyn Tenney, Boise, Idaho
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 5 cups.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine cream cheese, mayonnaise, shallots and garlic. Stir in spinach, artichokes, tomatoes and Asiago cheese. Transfer to a greased 11x7-in. baking dish., Bake 30-35 minutes or until golden brown. Serve with tortilla chips.
Nutrition Facts : Calories 165 calories, Fat 15g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 212mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
PROVENCAL TOMATO AND ARTICHOKE DIP
A cool, creamy, no-bake dip loaded with artichokes and sun-dried tomatoes.
Provided by Dannon Oikos
Categories Dannon Oikos®
Time 15m
Yield 28
Number Of Ingredients 8
Steps:
- Mix together artichokes, yogurt, Parmesan cheese, arugula, sun-dried tomatoes, garlic, and pepper. Refrigerate for at least one hour before serving for flavors to blend. Serve with grilled pita triangles or pita chips.
Nutrition Facts : Calories 44.4 calories, Carbohydrate 7.3 g, Cholesterol 1.8 mg, Fat 0.5 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 140.7 mg, Sugar 0.3 g
HOT ARTICHOKE AND SUN-DRIED TOMATO DIP
Make and share this Hot Artichoke and Sun-Dried Tomato Dip recipe from Food.com.
Provided by Peggy V.
Categories Cheese
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Stir together all of the ingredients.
- Spoon into a 9- inch pie plate.
- Bake for 25 minutes at 350 degrees.
- Serve hot with your favorite crackers.
SUN-DRIED TOMATO AND ARTICHOKE DIP
Enjoy the tasty, unexpected flavors of this recipe immediately, or allow the dip to mellow overnight.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine 1/2 cup artichokes, 1/4 cup feta, garlic, lemon juice, and 2 teaspoons water; puree until smooth.
- In a medium bowl, combine tomatoes, pine nuts, basil, remaining chopped artichokes, remaining 1/4 cup feta, and reserved artichoke puree; season with salt and pepper. Garnish with sun-dried tomatoes, if desired, and serve on baguette slices. Store in an airtight container and refrigerate for up to 3 days.
Nutrition Facts : Calories 160 g, Fat 13 g, Fiber 5 g, Protein 6 g
PROVENCAL TOMATO AND ARTICHOKE DIP
A cool, creamy, no-bake dip loaded with artichokes and sun-dried tomatoes.
Provided by Dannon Oikos
Categories Dannon Oikos®
Time 15m
Yield 28
Number Of Ingredients 8
Steps:
- Mix together artichokes, yogurt, Parmesan cheese, arugula, sun-dried tomatoes, garlic, and pepper. Refrigerate for at least one hour before serving for flavors to blend. Serve with grilled pita triangles or pita chips.
Nutrition Facts : Calories 44.4 calories, Carbohydrate 7.3 g, Cholesterol 1.8 mg, Fat 0.5 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 140.7 mg, Sugar 0.3 g
Tips:
- Use fresh, ripe tomatoes and artichokes. This will give your dip the best flavor and texture.
- Roast the tomatoes and artichokes before adding them to the dip. This will help to concentrate their flavor and make them more tender.
- Use a good quality olive oil. This will also help to give your dip a delicious flavor.
- Season the dip to taste. You may want to add additional garlic, salt, pepper, or herbs.
- Serve the dip with pita chips, crackers, or vegetables. It's also great as a sandwich spread or as a topping for grilled chicken or fish.
Conclusion:
This Provencal tomato and artichoke dip is a delicious and easy appetizer or snack. It's made with fresh, roasted tomatoes and artichokes, and it's flavored with garlic, olive oil, and herbs. This dip is perfect for any occasion, and it's sure to be a hit with your friends and family.
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