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The Watercooler
YumYum Ate at Olive Garden Last night. Yum First time there.
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<blockquote data-quote="Suz" data-source="post: 384389" data-attributes="member: 29"><p>From the Olive Garden website <a href="http://www.olivegarden.com/recipes/recipe_search/recipe_display.asp?id=16" target="_blank">http://www.olivegarden.com/recipes/recipe_search/recipe_display.asp?id=16</a></p><p> </p><p>Spinach & Artichoke Dip</p><p><strong>Prep Time:</strong></p><p>30 minutes </p><p><strong>Cook Time:</strong></p><p>30 minutes </p><p><strong>Serving Size:</strong></p><p> 4 8 12 </p><p><span style="color: #384a23"><strong>Ingredients</strong></span></p><p><span style="color: #384a23">2 fresh artichokes</span></p><p><span style="color: #384a23">1 lemon, juice squeezed</span></p><p><span style="color: #384a23">1 tsp salt</span></p><p><span style="color: #384a23"><strong><u>OR</u></strong></span></p><p><span style="color: #384a23">1 14-oz can artichoke hearts, drained and sliced</span></p><p><span style="color: #384a23"></span></p><p><span style="color: #384a23">1 lb cream cheese, room temperature </span></p><p><span style="color: #384a23">8 oz mascarpone cheese, room temperature</span></p><p><span style="color: #384a23">2 Tbsp all-purpose flour, sifted</span></p><p><span style="color: #384a23">1 cup Parmesan cheese, grated</span></p><p><span style="color: #384a23">1/4 tsp fresh thyme leaves</span></p><p><span style="color: #384a23">1/4 tsp crushed red pepper</span></p><p><span style="color: #384a23">1 Tbsp fresh flat leaf parsley, chopped</span></p><p><span style="color: #384a23">1 garlic clove, minced</span></p><p><span style="color: #384a23">5 green onions, chopped</span></p><p><span style="color: #384a23">Salt to taste</span></p><p><span style="color: #384a23">Ground black pepper to taste</span></p><p><span style="color: #384a23">1 6-oz pack fresh spinach, chopped</span></p><p><span style="color: #384a23">8 slices crusty Italian bread</span></p><p><span style="color: #384a23">Extra virgin olive oil (to drizzle)</span></p><p><span style="color: #384a23"></span></p><p><span style="color: #384a23"><strong>Procedures</strong> </span></p><p><span style="color: #384a23">Preheat oven to 325ºF.</span></p><p><span style="color: #384a23"><u>PREPARATION WITH FRESH ARTICHOKES</u></span></p><p><span style="color: #384a23"></span></p><ol> <li data-xf-list-type="ol"><span style="color: #384a23"><strong>BOIL</strong> artichokes in 3 quarts water with 1 tsp salt and lemon juice.</span></li> <li data-xf-list-type="ol"><span style="color: #384a23"><strong>COOL</strong> artichokes. Clean, peel, remove center 'choke' and slice artichoke.</span></li> <li data-xf-list-type="ol"><span style="color: #384a23"><strong>FOLLOW</strong> Dip Preparation steps below using fresh artichokes.</span></li> </ol><p></p><p><u>DIP PREPARATION</u></p><ol> <li data-xf-list-type="ol"><strong>MIX</strong> all ingredients in a large bowl, <strong>except bread and extra virgin olive oil.</strong></li> <li data-xf-list-type="ol"><strong>COAT</strong> a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.</li> <li data-xf-list-type="ol"><strong>DRIZZLE</strong> both sides of bread with extra virgin olive oil. Grill bread on both sides.</li> <li data-xf-list-type="ol"><strong>SPRINKLE</strong> top of heated dip with parmesan cheese. Serve hot with grilled bread.</li> </ol></blockquote><p></p>
[QUOTE="Suz, post: 384389, member: 29"] From the Olive Garden website [URL]http://www.olivegarden.com/recipes/recipe_search/recipe_display.asp?id=16[/URL] Spinach & Artichoke Dip [B]Prep Time:[/B] 30 minutes [B]Cook Time:[/B] 30 minutes [B]Serving Size:[/B] 4 8 12 [COLOR=#384a23][B]Ingredients[/B] 2 fresh artichokes 1 lemon, juice squeezed 1 tsp salt [B][U]OR[/U][/B] 1 14-oz can artichoke hearts, drained and sliced 1 lb cream cheese, room temperature 8 oz mascarpone cheese, room temperature 2 Tbsp all-purpose flour, sifted 1 cup Parmesan cheese, grated 1/4 tsp fresh thyme leaves 1/4 tsp crushed red pepper 1 Tbsp fresh flat leaf parsley, chopped 1 garlic clove, minced 5 green onions, chopped Salt to taste Ground black pepper to taste 1 6-oz pack fresh spinach, chopped 8 slices crusty Italian bread Extra virgin olive oil (to drizzle) [/COLOR] [COLOR=#384a23][B]Procedures[/B] Preheat oven to 325ºF. [U]PREPARATION WITH FRESH ARTICHOKES[/U] [/COLOR] [COLOR=#384a23][LIST=1] [*][B]BOIL[/B] artichokes in 3 quarts water with 1 tsp salt and lemon juice. [*][B]COOL[/B] artichokes. Clean, peel, remove center 'choke' and slice artichoke. [*][B]FOLLOW[/B] Dip Preparation steps below using fresh artichokes. [/LIST][/COLOR] [U]DIP PREPARATION[/U] [LIST=1] [*][B]MIX[/B] all ingredients in a large bowl, [B]except bread and extra virgin olive oil.[/B] [*][B]COAT[/B] a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot. [*][B]DRIZZLE[/B] both sides of bread with extra virgin olive oil. Grill bread on both sides. [*][B]SPRINKLE[/B] top of heated dip with parmesan cheese. Serve hot with grilled bread. [/LIST] [/QUOTE]
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YumYum Ate at Olive Garden Last night. Yum First time there.
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