Artichoke spread help?

teresa_nc7August 17, 2012

While I love the usual artichoke dip, I'd like to make an artichoke spread that would not be baked ahead, but that I could mix up and spread on slices of baguette or halved English muffins to bake for a light lunch with soup or salad.

The recipes I've found call for baking the spread before it is spread hot on the bread.

Any help or recipes will be appreciated.


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I was at a tea room a few weeks ago that had artichoke spread as one of the tea sandwich choices. It tasted like cream cheese mixed with chopped artichokes, grated Parmesan cheese, chopped capers and basil. It might have had a little garlic powder and ground black pepper in it too. It was spread on little circles of white bread and not heated. Artichokes were the main ingredient, rather than the cream cheese.

It was a nice change from the usual tea sandwich fillings.

    Bookmark   August 17, 2012 at 1:46PM
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There is no reason why you could not make the "usual" artichoke dip...mine has artichokes cream cheese, mayo, parm, garlic and a can of green chilis....and spread on to a croustade and broil until browned.
Doesn't need to be a different recipe.
Linda C

    Bookmark   August 17, 2012 at 1:51PM
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I'd do as Linda says. Another nice addition is finely chopped water chestnuts.

    Bookmark   August 17, 2012 at 2:09PM
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Good ideas, thanks!

Linda, could you give me amounts for your dip? Will the dip be thick enough to stay on the bread?


    Bookmark   August 17, 2012 at 2:15PM
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One can....can't tell you how big...because I don't currently have one...I think it's 14 oz. artichokes ( not in oil!!)
Drained, rinsed, patted dry and chopped.
Half an 8 oz block of cream cheese
half a cup of mayo
half a cup of grated parm
garlic......either 3 or 4 cloves crushed or 1/4 tsp granulated....or 1/2 tsp of you are using the non Penzey's kind...or to taste.
Jag of worchestershire (about 1/2 tsp)
One short can of choppede green chilis, well drained.
Mix, chill....spread on whatever and broil until lightly browned.
I often use toasted english muffin quarters.

    Bookmark   August 17, 2012 at 6:03PM
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Try this artichoke and white bean dip. It's a Hugh Fearnley-Whittingstall recipe.
2 tbls olive oil
1 small onion chopped
200g artichoke hearts in olive oil, drained, oil reserved
3 garlic cloves, finely chopped
A few sprigs of oregano leaves, chopped
400g tin cannellini beans, drained and rinsed
juice of half a lemon
1/2 tsp dried chilli flakes
2 tbls thick, plain yogurt
25g toasted walnuts
s & p

Heat 1 tbls oil and fry the onion. Chop the artichoke hearts. Add garlic to the pan and stir for a couple of mins. Add oregano, beans, and chokes and cook until everything is heated. Tip mix into a food processor and add the lemon juice, chilli and yogurt. Blend to a corse puree. Season and add oil from the artichoke tin until you get the consistence you want. Serve warm or cold, scattered with chopped walnuts.

    Bookmark   August 18, 2012 at 8:06AM
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I make mine like Islay, except I use neufchatel cheese instead of the yogurt and add roasted red pepper. Can be heated OR used a cold spread. Lower fat than the mayo kind too. Can always top with some parm. cheese.

    Bookmark   August 18, 2012 at 11:54AM
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