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Results 11 - 20 of 26 for italian artichoke dip
Preheat oven to 350°F. Dice artichoke bottoms. Combine ingredients in bowl, ... minutes. Remove from oven and serve on pumpernickel bread.
Combine ingredients well using a spoon ... Bake in preheated oven at 350°F for 30 minutes. Serve with lightly toasted French or Italian bread.
13. ARTICHOKE DIP
Blend all ingredients. Chill and serve with Melba rounds or crackers.
14. ARTICHOKE DIP
Chop or cut artichokes with kitchen shears. (Don't mash). Mix all ingredients. Chill. Serve with crisp vegetables (listed above).
15. LABOR DAY DIP
Place cream cheese, scallions and ... the can of artichoke hearts and drain. Snip off ... and add the Italian dressing. Note: If using marinated ... sliced vegetables and crackers.
16. ARTICHOKE DIP
Cut or chop artichokes with shears or coarsely chop ... substituting the yogurt and light mayonnaise, the calories are reduced from 1600 to 400.
17. ARTICHOKE DIP
Rinse artichoke hearts and drain well. Chop ... mix. Stir well. Refrigerate. Best when made the day before using it. Great as a raw vegetable dip.
18. ARTICHOKE DIP
Mix together. Scoop out round loaf of pumpernickel bread. Heat in dish at 325 degrees for 30 minutes. Mix together and serve on crackers.
19. ARTICHOKE DIP
Mix first 3 ingredients together, spread into desired dish and bake at 350 degrees for 20 to 30 minutes. Sprinkle bread crumb and butter ...
Mix ingredients. Refrigerate overnight. Serve with Wheat Thins.
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