TravelTalkOnline Forums People Talk Recipes Recipe for hot artichoke dip?

We are having an open house at our office in a few weeks and would like some suggestions for easy, yet elegant, appetizers. We will be having about 50 guests, so I need a fairly large menu. I recall having a hot baked artichoke dip before that was da bomb! It was very creamy, cheesy, and was baked. Any good tried and true recipes for that, or some other appetizers? I probably will be making a baked brie en cote, so perhaps too much cheese, if we do this also?

everyone always likes this one;

HOT ARTICHOKE DIP

1/2 Cup mayo
1/2 cup parmesan cheese
4- med green onions, chopped (1/4 cup)
1-can (16oz) artichoke hearts, drained and cut into small pieces

cracker--or cocktail bread

mix all ingredients. put in pie pan, heat until slightly brown and bubbly. serve with crackers or bread

Hi Carol, This recipe is very creamy but not too cheesy. You could add other cheeses if you want. Deb

One Cup mayonnaise
One Cup Parmesan cheese
One 14-oz. can artichoke hearts in water
Drain artichoke hearts. Put the drained artichokes and other ingredients in a blender and mix. I put this mixture in a glass pie pan. Bake for about 20 minutes at 350 degrees.
Variations: You can add a 4-oz. can of diced chili peppers after blending and before baking.
This time of year, I like to chop some tomatoes and green onions to use as a topping after the dish comes out of the oven. The big Fritos dippers are good with this.

and i LOVE this one!

HOT CRAB AND ARTICHOKE DIP

1 Cup sour cream
2-10oz. jars artichokes
1/2 cut mayo
4 oz. softened cream cheese
1-yellow onion (minced)
24 oz. crab (any type: snow, king, dungeness, etc.)
1/2 cup grated parmesan cheese (reserve 3 tbsp. to sprinkle on top)
1/8 cu fresh, chopped parsley
1 tbsp. tabasco
salt and white pepper to taste
bread crumbs to cover casserole

whip sour cream, mayo and cream cheese together. chop artichokes and drain well. add cheese, parsley, s+p, mix thoroughly. add tabasco.

spoon mixture into casserole dish and cover with bread crumbs. bake 15-20 minutes or until golden brown (350 degrees).

this dip has other uses too! stuff salmon, top off a halibut filet...use it as a salad spread on bread with lettuce and tomato...

enjoy

Thanks, everyone, for the recipes! I will probably try at least one of them next weekend, to have a test run. Any other recommendations welcome!

Carol - this is always a big hit at parties -
6 layer dip
Put on a large round serving plater,
first layer - avocado mashed with lemon - spread thin
second layer - 8oz sour cream, 8 oz mayo mixed with one pack Lawrys Taco Seasoning Mix - leave this sit a few hours to meld, then spread thin over avocado
Third layer- 8oz jack cheese shredded, 8oz cheddar cheese shredded, layer separately, sprinkle on
Fourth layer black olives - one can small sliced, sprinkle on
Fifth layer green onions chopped - 3 bunches sprinkle on
Six layer - chopped fresh tomatoes - 1-2 tomatos - must be firm not mushy
Serve with firm corn tortilla chips stuck in the dip standing up around the edges.
Scoop from bottom up to get all the flavors.
Yum <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

This is an excellent artichoke dip with a twist!

Hot Artichoke Red Bell Pepper Dip
1 (14-oz.) can artichoke hearts, well-drained and chopped
1 cup drained and chopped roasted red bell peppers
1 cup mayonnaise
1 cup grated Parmesan cheese
1 tsp. lemon juice
1 garlic clove, minced
Toasted French bread baguette slices (brush with olive oil before toasting)
Stir together first 6 ingredients in a 1-qt. baking dish.
Bake at 350 for 25 minutes or until golden and bubbly.
Serve with baguette slices.
Makes about 2-1/2 cups

or, try this one...

Hot Artichoke-Parmesan Dip
Makes about 2-1/2 cups
14 oz can of artichoke hearts, well drained
1 c grated Parmesan cheese
1 c mayo
1/4 c minced shallot or onion (I used green onions finely chopped)
2 tesp fresh lemon juice
1/8 tesp cayenne pepper
1/2 c dry bread crumbs
Olive oil
1/2 tesp paprika
Plain, bland crackers
Preheat oven to 375. (I baked it the next day.)
Using a food processor, pulse the artichoke hearts until coarsely chopped, about three to four times. Scrap down sides of processor. Add cheese, mayo, shallot or onion, lemon juice, and cayenne. Pulse another three or four times.
Pour mixture into a quarter pie plate or ovenproof baking dish. (I chilled this overnight and let it come to room temperature before baking.)
Top with bread crumbs, drizzle with Olive oil and sprinkle with paprika.
Bake 15 to 18 minutes, or until bread crumbs are browned.
Serve with plain crackers.

This always goes over well...

Crunchy Asparagus Wrapped in Prosciutto and Herb Cheese

2 cups garlic and herb cheese spread (Rondele' Herb & Garlic Spread works well)
Zest of 1 lemon
1/2 bunch chives, finely chopped
24 slices of Prosciutto di Parma or Serrano ham—ask the butcher to slice it thick, almost as thick as bacon.
24 stalks of asparagus (do not use pencil asparagus. It should be approximately 1/2" thick)
Spread the cheese on top of the prosciutto and top with lemon zest and chopped chives. Place the asparagus in the middle and roll on an angle.

or this one which I've been making for years! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />

Curried Shrimp Dip
16 oz. softened cream cheese
1/4 cup mayo
1/2 tesp. curry powder
Salt & Pepper to taste
8 oz. tiny canned shrimp; drained or 8-10 large frozen shrimp, cooked and chopped
1/4 cup scallions; chopped
1/4 cup celery; chopped
2 hard boiled eggs; whites and yolks chopped separately
Blend cream cheese, mayo, curry powder and salt & pepper in bowl. Spread in shallow, round serving bowl leaving 1/2" margin at edge. Layer shrimp on top of cheese mixture leaving 1/2" margin at edge. Repeat with layers of scallions an celery. Layer chopped egg white over scallions/celery mixture. Fill center with chopped egg yolk. When done, it should look like a colorful "bulls eye." CHILL OVERNIGHT.

Looks like you have some good options. If you're definitely serving hot dip, my suggestion would be to serve it in a crockpot. Goodluck with the openhouse. We just hosted one and it's a lot of work...

Gott im himmel, I'm in heaven.

Kimmers--thanks for some great suggestions!! Glad I posted this now, as the open house isn't until the end of September, so I have plenty of time to try these out!

Thanks for the suggestion, but if we serve the artichoke dip, it will be baked and it would ruin the effect if we had to spoon into a crock pot? It's only going to be about two hours, so I think we will just buy a couple of disposable chafing dishes. Just chuck the whole mess when we're through! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Bacon wrapped shrimp?

You need fairly large uncooked, cleaned shrimp. Cut bacon slices in half and wrap around the shrimp. Secure with a toothpick, place on a cookie sheet and bake in 400 oven for about 45 mins to 1 hour depending on thickness of bacon. When the bacon is done to your liking, it's done! Easy Peasy.

I will keep that in mind, although we probably are going to do bowls of cold shrimp. I've never done shrimp that way, I think I will try it and see how much work it is..

On a cookie sheet take new small / mini size potatoes, washed but not peeled, wrap in a slice of bacon , cook at 425 for 1 hr , turning once, bacon gets crispy and potato cooked ..........VERY TASTY & easy to do, people love them and are well received , ...... enjoy

Wow, that sounds good!

Yes, it does! Of course, just about anything wrapped in bacon sounds good.

I usually add chopped spinach to my hot artichoke dip, it makes it a bit healthier--or at least that's what I like to tell myself! Just thaw and squeeze dry (really squeeze it!) frozen chopped spinach and add it in.

Another nice variation is to add cooked minced/shredded white meat chicken, to add some protein to (and reduce the fat whallop of) each serving. But, admittedly, it's less "da bomb" that way.

As for keeping it warm for a couple of hours, see if anyone has one of those 1960s era electric warming trays to set your dish on. You know, the kind that is probably orange or avocado colored...

Carol, here's another variation. It's always a huge hit.

Hot Seafood Artichoke Dip

1 cup Parmesan cheese
1 cup mayonnaise
1 can artichoke hearts - chopped fairly fine
1 can small salad shrimp - drained
1 can crabmeat - drained
several shots of Tabasco sauce

Mix all ingredients together. Put into a microwave safe dish and heat. What hot, sprinkle with paprika or snipped chives for garnish. Serve with crackers.

I'm not a big fan of spinach. I have a hot spinach artichoke dip recipe that I have just made on top of the stove and it is OK, but I'm thinking the baked one for this.

Carol,
One of my favorite food blogs:
http://www.merrygourmet.com/recipes/

Some good ideas there. Bruschetta is always good and easy to make.
And the dates with chorizo and bacon? Wow!
Cheers
irina

Carol, You mentioned cold shrimp, as in the cocktail recipe? I have always loved shrimp cocktail until I tried Barefoot Contessas roasted shrimp version. She bakes cleaned shrimp drizzled in extra virgin olive oil, S & P, and bakes it for 8 to 10 min. at 400 degrees, lets it cool to room temperature. Serve with cocktail sauce. It's really great, no more boiled shrimp for me. The taste far surpasses the boiled version!

I was going to just buy pre cooked shrimp and serve with cocktail sauce. That recipe sure sounds great though! Ina is really a great cook! May have to try that out!

Wow, thanks for that link! I think I'll have to have more than one party, to try out all these recipes... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

BLT TARTLETS


Loaf of white or wheat bread (your choice)
Pre-cooked bacon
lettuce (finely chopped)
tomatoes (chopped)
mayo with pesto added for a little flavor

Make shells by cutting crusts off bread, cut with round cookie cutter and press into mini muffin pan. (may refrigerate a day or two)

Day of the event, spoon mayo mix into cups. Top with lettuce, tomato and bacon.

Pretty and easy. I have used bacon bits from a jar just to make it easy.

Should be vg, but not quite sure of the method...
Do you bake the bread to form shells? If not, how do you remove the cups from the mini muffin pan so they keep their shape? Do you fill the shells in the mini muffin tin?

Thanks for clarifying. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

i've made ina's shrimp cocktail recipe many times; it's a keeper for sure. her cocktail sauce recipe compliments it well, and as usual, recipe is simple and delicious.

carol, are you looking for other suggestions for your openhouse? meatballs, tea sandwiches, puff pastry filled with veg or filling of choice, bocconcini/cherry tomato/basil skewer, stuffed mushrooms, .... some finger foods that come to mind.

Definitely still looking for suggestions! Probably going to do a baked brie in puff pastry, for sure. What suggestions would you have for a filling for puff pastry otherwise? This is an office open house, pretty much a stand up cocktail affair.

September is great for seasonal foods.

You're at the end of tomato season, so slice tomatoes about 1/4" rounds and sprinkle with feta. Fine raw or broil for a couple of minutes. If you go the broil route you can do it early in the day and serve later at room temperature.

Cut cucumbers into eights (twice lengthwise, once in half) and seed. Fill with a simple dill yogurt sauce (dill, salt, white pepper stirred into Greek yogurt).

Jalapeno poppers - nearly any recipe and you can share an oven with your artichoke dip.

Veggie tray, again with seasonal veg, that has celery, carrots, pole beans, and sweet peppers and a sour cream based dip.

Deviled eggs.

Late the day before or early on the day slice French or Italian bread thinly and toast under a broiler with a little olive oil and pepper - makes a nice structure for dips that is much more elegant than chips.

Bowls of M&M peanuts are amazingly popular.

Hummus. Paprika sprinkled on the top is always very pretty, and a small pile of olive slices in the center is lovely.

Roast squash puree served in the hull of the squash is great and easy.

If you have a senior person who is into it, a small station to make crepes with choices of jams is a hit and gives the chance for everyone to chat briefly with the senior person and then move along. If you're dealing with customers it works great - humanizing and good leverage at once. You can make up the batter a week ahead and anyone can make a crepe.

Cold poached salmon with red onion.

September is getting into cabbage season, so you can do a wrap with ground pork, onion, pepper, and tomato. Cook the filling ahead and roll the wraps the day before. Microwave in batches and serve warm.

Pickled cocktail onions and green olives.

I'm hungry now - I'm going to go cook.

Thanks! Lots of neat ideas there!

We often do bacon wrapped scallops the same way. Very tasy!
A nice seafood or vegetable dip served in a breadbowl is delicious and very easy for an office party too.

auspicious- some great ideas, especially going with the seasonal produce. to add to what you suggested, i like to serve my hummus in endive leaves, for variation from pita.

Not for this party, as our guest list seems to be expanding exponentially, so I am having to start to look at cost, but I would like to do bacon wrapped scallops at some point in the future. I have to assume you're talking about the little scallops? And does the bacon get done enough in the oven? I loathe bacon that is not crisp! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Sick.gif" alt="" />

I'm sure it has to be sea scallops, not the tiny bay ones. You could never wrap those! They they would certainly be toast before the bacon cooked!

OK, you're probably right.

OOPS, I forgot to mention they need to be cooked. That is how they stay uniform. Sorry.

I made these for a progressive dock party one year, they were a big hit:

Gorgonzola Phyllo Cups


Ingredients
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1-1/3 cups crumbled Gorgonzola cheese
1/2 cup chopped tart apple
1/3 cup dried cranberries
1/3 cup chopped walnuts

Directions
Place tart shells on a baking pan. In a small bowl, combine the remaining ingredients; spoon into tart shells.
Bake at 350° for 6-8 minutes or until lightly browned. Serve warm or at room temperature. Refrigerate leftovers. Yield: 2-1/2 dozen.

Colleen - Nice. In my recipe list. Thank you. dave

OOH!! Wow, that sounds terrific! I had decided I would just buy pre-made cheesecake, but that sounds yummy!!

The larger scallops don't take long to cook Carol. They are done when the bacon is done. You will be busy if you are doing all this by yourself for the open house. Many yummy recipes to choose from. I'm hungrey now!

Yes, I expect it to be quite a production! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Crazy.gif" alt="" />