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Ingredients: 6 Ounce(s) Marinated Artichoke Hearts 1 Stalk Celery, finely chopped 1 Roasted Red Pepper, chopped 1/4 Cup(s) Chopped Black Olives 2 Tablespoon(s) Chopped Fresh Basil 3 Tablespoon(s) Mayonnaise Directions: Drain and finely chop the artichokes. Stir together artichoke, celery, red pepper, olives, basil, and mayonnaise in a medium-size bowl until combined. Scrape into serving. Cover tightly with plastic wrap and refrigerate for at least 2 hours. The spread can be made up to 2 days in advance and refrigerated, covered.
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Baste with garlic butter and grill until the artichokes are hot. Spicy olive & cheese rice Place the butter in a hot sauce pan and add the onions, mushrooms & celery. Cook over med. high heat for about 3-4 min. Next, add the rice and stir for about 1 min. Add the water and the dried chicken & seafood stock. Bring to a boil Avocado dip or spread Mush it up and eat it with whatever. My avocado wasn't very ripe so it had more of a spread consistancy, but if it had been softer I could have mashed it better and made it more dip like. I might add lemon or lime juice the next time, maybe some othe Caper olive bread (abm) Bake Accord to Manuf. Instruct. Add OLIVES and CAPERS five minutes before the final kneading is finished. Greek tomato sauce with olive oil *Note: Tomatoes should be peeled and chopped if fresh, or you may substitute 1 two-and-one-half pound can plum tomatoes, chopped. Heat the oil in a heavy saucepan, stir in the onions, and cook gently until transparent. Add the garlic, tomatoes Acapulco sunset spread 1. In medium bowl, combine beans and salsa, mix well. Spread bean mixture onto serving plate. 2. In food processor bowl with metal blade or blender container, combine cheese, avocado and lime juice; process until well blended. Spread cheese mixt Cracker barrel cheese spread Blend the cheeses. Add the remaining ingredients and mix well. Almond butter spread Stir to combine - enough for 8 slices bread. Use with fruit pie filling or other sweets. Seared sirloin steak with olive relish Whisk together honey and vinegar in a medium bowl; season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Stir in onion, garlic, olives, orange, and parsley; set aside. Season steak all over with Hot pepper spread Place cream cheese on serving plate. Top with jelly; sprinkle with onion. Serve with crackers. Makes 10 servings. Poached garlic spread taragon, or other fresh herb. 1. Break garlic head into cloves and cook in boiling water intil soft (about 20 min.). 2. Drain, remove skins and place cloves in mortar or blender. Add salt olive oil, vinegar and herb. Mix well, adjust sea Olive rice salad Bring the water to a boil in a saucepan. Stir in the rice, return to a boil, then lower the heat and simmer, covered, until the water is absorbed, about 35 minutes. Fluff the rice with a fork, then let it cool completely. Combine the rice with (reduced-sugar) refrigerated apple spread Yield: 4 half-pints Procedure: In a saucepan, soften the gelatin in the apple and lemon juices. To dissolve gelatin, bring to a full rolling boil and boil 2 minutes. Remove from heat. Stir in liquid low-calorie sweetener and food coloring, if de Cheese spread Have butter, cheddar, and romano cheeses at room temperature. In a medium bowl, whip butter, cheeses, Worchestershire sauce, garlic powder, and paprika slowly on low speed with mixer until fluffy. Use as spread for sourdough or French bread; toast under Cool and creamy cucumber spread Thinly slice 1 cucumber and arrange in bottom of lightly oiled 4 cup ring mold; set aside. Peel, seed and coarsely chop remaining cucumbers. With food processor or electric mixer, combine cream cheese, 1 c. chopped cucumber, sour cream, dill, elmo Artichoke squares Saute the onion and garlic in marinade from 1 jar of artichoke hearts. Beat the eggs and add bread crumbs, artichoke hearts, oregano, salt and pepper, Tabasco sauce, onion and garlic mix, and cheddar cheese. Pour into a 9 x 13 inch or 7 x 11 inch Applebee's hot artichoke and spinach dip Preheat oven to 350 degrees F. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake for 30 minutes or until cheeses are bubbling and melted. Artichoke & goat cheese tartlets lightly oil a mini muffing pan. Press a wonton skin into each hole. Mix the remaining ingredients together in a bowl. Place mixture into each wonton and bake for 10 minutes. Tent with foil and bake for another 5 minutes. Caraway blue cheese spread (eb) Blend together and store in refrigerator. Dutch cheese spread A dish famous in Berks County is made from the cheese as prepared in Cheese Custard recipe. Take a cup of the cheese or curd after it has been mashed through a fine sieve and put it in a bowl. Pour in slowly, sweet milk or cream- half and half Broccoli-spinach spread Heat oil in non-stick frying pan over medium-low heat. Add cumin & pepper flakes & fry for 1/2 minute. Stir in lime juice, salt, pepper, vegetables & water. Cover & simmer until the vegetables are reduced to a chunky puree (45 to Roasted vegetable spread Kosher salt Freshly ground black pepper Challah, foccacia, or pita bread, for serving Preheat oven to 400 degrees F. Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the Honey crunch peanut spread Combine all ingredients, mix well. * To toast oats; place uncooked quick cooking oats in a single layer on a ungreased cookie sheet. Bake in a preheated 350 oven for 15-20 minutes, until lightly browned. Per serving: 6g protein, 9g fat, 19g Fiesta artichoke dip In food processor, combine first 4 ingredients; blend until creamy. Add artichoke hearts and pulse to roughly chop. Stir in green chilies and 1/3 cup of green onions. Place in ovenproof serving dish and bake uncovered at 305 degrees until heated throug Cheddar cheese and brandy spread Grate cheese. Put in bowl of mixer with butter and beat until blended. Add brandy and a small amount of water, if necessary, until mixture is creamy and spreadable. Add pepper and pack into well-washed container. Makes about 6 ounces of spread, en Broiled cheddar-olive Hard cook the eggs and slice them into a medium-sized bowl. Grate the cheddar and put into the bowl. Prepare and add the olives, green pepper and onion. Blend together the catsup, mayonnaise and prepared mustard and the spices (blend them together in a Spinach and artichoke dip Preheat oven to 350 degrees F. Combine 1 1/2 cups mozzarella, sour cream, 2 Tablespoons Parmesan, pepper, cloves, artichoke hearts, cream cheese and spinach in a large bowl. Stir until well blended. Spoon mixture into a 1 1/2 quart baking dish. Sprinkle Artichoke dip PREHEAT OVEN TO 350 degrees 1. Combine cream cheese, mayo, onion, garlic, salt and pepper 2. add cheese, parmesan, spinach, and articokes. 3. Bake for 25 to 35 Minutes Serve with tostitos white corn chips Shrimp spread * Green onions should be to taste. 1 to 2 Tablespoons. ~-------------------------------------------------------------------------- In small mixer bowl, beat cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Chill to bl Oyster-artichoke pan roast In a small pan, cover the artichoke hearts with water and bring to a low simmer. Meanwhile, in a medium skillet heat 4 tablespoons of the butter and saute the green onions, onion and garlic until tender, about 3 minutes. Sprinkle on the flour and Brandied cheddar spread Put the cheese through a meat grinder, food processor and etc. using the finest blade. Combine the cheese in a mixing bowl with all other ingredients. Mix well. Chill in the refrigerator. Remove from the refrigerator about a half-hour before serv ing so t Barbecue spread Mix dressing and barbecue sauce. Refrigerate. Makes 1 1/2 cups. Fish w/artichoke sauce Sprinkle fish fillets with kosher salt and refrigerate until needed. Trim the artichokes of all leaves and pare them down to the hearts. Scoop out the choke with a sharp spoon and cut the hearts in 1/4-inch thick slices; cut them into wedges if they are v Hot chicken and artichoke spread Preheat oven to 350F. Mix all ingredients together. Spoon into a buttered gratin dish. Bake until mixture is hot and bubbling. Serve with corn or tortilla chips for dipping. Black olive tapenade Pulse first 6 ingredients and rum in food processor 3-4 times. Gradually add olive oil and pulse 3-4 times or until mixture forms a coarse paste, stopping to scrape down sides. Serve with fresh raw vegetables and toasted french baguette slices. Garbanzo walnut spread In a food processor with a metal blade or a blender container, combine garbanzo beans, reserved liquid, and walnuts. Cover; process until well mixed. Add oil, lemon juice, salt, pepper and hot pepper sauce; process just until blended. Spoon into s Spicy jalapeno spread In a large mixing bowl, combine all ingredients. Stir until well blended. Refrigerate overnight to allow flavors to blend before serving. Hot olive cheese puffs Blend cheese with butter. Add flour, salt, paprika. Mix well. Dry olives. Wrap a spoonful of dough around each and seal well. Bake at 400 degrees F. for 15 minutes. NOTES: * Delicious hot appetizers. Yield: Makes about 25 puffs. Artichoke tabbouleh salad (tabouleh) In a medium bowl, combine bulgur and bowling water; let stand 15 to 20 minutes or until bulgur has doubled in size and water is absorbed. Drain artichoke hearts, reserving marinade in small bowl; cut artichokes in half. Add halved artichokes, t Chicken artichoke elegante Grease a 9" pie plate. Squeeze moisture from spinach. Combine spincah, rice and egg. Add 2 T butter, mix well. Press into pie plate covering bottom and sides. Cover & chill 30-60 minutes. Drain artichokes - cut, arrange over rice & spina Tomato, basil, and olive salad Preheat oven to 400 degrees. To make croutons, roughly tear the bread and toss with some olive oil. Place on a baking sheet lined with parchment or foil, and bake for 10 minutes or until crisp and golden. Place the arugula on serving plates and top with t Italian-style artichoke dip Place artichokes in fine mesh strainer. Drain, pressing out excess water. Finely chop in food processor or by hand. Place artichokes, oil, anchovies, garlic, cream and cayenne pepper in small saucepan. Bring to a simmer over low heat; cook 5 minutes, s Antipasto spread Combine first 6 ingredients, mixing well, set aside. Combine remaining ingredients in a saucepan, bring to a boil. Pour dressing over vegetables, place in a large jar with a tight-fitting lid. Shake jar to stir ingredients, refrigerate overnight. Serve sp Mozzarella pesto spread Stir together all ingredients in a bowl until combined well. Apple butter and cream cheese spread Place the cream cheese, apple butter, vanilla and cinnamon in the container of a food processor fitted with a metal blade. Process for 20 seconds, or till just smooth, stopping to scrape down the sides of the container, if necessary. Scrape the spread int Strawberry delights fat-free spread In a medium bowl, combine all ingredients. Whisk until smooth. Keep refrigerated. Use as a spread on toast, bagels, muffins, or crackers. Spinach artichoke dip Cook spinach and drain. Chop artichokes. Mix all ingredients. Put in a greased 1 quart dish and bake at 325 for 25 minutes.