Yield: serves four

Ingredients
one clove garlic, crushed
4-5 tablespoons extra virgin olive oil
eight frozen artichoke hearts or bottoms, defrosted and sliced
4 medium-sized new potatoes, boiled, peeled, sliced
salt-and-pepper

How to prepare
Fry garlic in the oil over low heat for a few seconds, stirring. Add the artichokes and sauté, stirring, until tender. Add the potatoes, season to taste with salt and pepper, and cook, stirring, for a few minutes more until the potatoes are heated through. Serve hot to hungry guests.

Ingredients
16 servings (about 3 tablespoons each)
1 can (15 ounces) artichoke hearts, rinsed, drained
1/2 package (8-ounce size) fat-free cream cheese, softened
1/2 cup each: grated fat-free Parmesan cheese, fat-free mayonnaise, fat-free sour cream
1- 2 teaspoons lemon juice
1 green onion, thinly sliced
2 teaspoons minced garlic
2- 3 drops red pepper sauce
Salt and cayenne pepper, to taste
Dippers: assorted vegetables. bread sticks, or crackers

How to Make
1. Process artichoke hearts, cream cheese, Parmesan cheese,
mayonnaise, sour cream, and lemon juice in food processor until
smooth. Stir in green onion, garlic, and red pepper sauce. Season
to taste with salt and cayenne pepper. Bake in small casserole dish,
uncovered, at 350 degrees until lightly browned, 20 to 25 minutes.

Serve warm with dippers to hungry guests!

Four small to medium-size artichokes (or 6 baby artichokes) will fit in a 4-quart slow cooker. For larger artichokes (or more of them), you’ll need to use a larger slow cooker.

Cook Time: 6 to 8 hours
Yield: Serves 4

Ingredients
for medium-size fresh artichokes
juice of one lemon
3 cups boiling water

How to Make
1. Cut off about 1 inch from the top of the artichokes. Slice off the stem end and trim the pointy tips from the leaves with a pair of scissors. Place artichokes upright in a 4-quart slow cooker.
2. Drizzle the lemon juice over the artichokes, then add the water to the cooker. Cover and cook on low for 6 to 8 hours, until the artichokes are tender. Serve hot or at room temperature to hungry guests!

• One 14oz can artichoke hearts or hearts of palm, drained and chopped
• 1 cup grated Parmesan cheese
• 3/4 cup mayonnaise
• 1 garlic clove, minced
• 1/4 Tsp Worcestershire sauce
• 1/8 Tsp hot sauce

Preheat oven to 350ºF.  Lightly grease a 1-quart casserole.

Combine all ingredients in bowl, stirring well.  Spoon mixture into casserole and bake, uncovered, for 20 minutes, or until bubbly.

Tip: Serve with salted pita chips or, for a healthier option, carrot sticks.

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Directions for preparation
Preheat oven to 350 F.
Mix all ingredients together in a bowl and spread mixture into a small baking dish.
Bake for 25 minutes or until cheese begins to bubble. Serve with chips of choice or sourdough bread!

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Whether you choose to use artichoke or not, spinch dip will make your party dip recipes immediately more versatile. When served in a sour-dough bread bowl, they’re real eye-pleasers, too.

INGREDIENTS:
1 cup chopped, cooked spinach (about a ten ounce package)
6 chopped green onions
1 cup mayonnaise
1 cup sour cream
1 8-ounce can of finely-chopped water chestnuts
2 cloves of minced garlic
1/2 cup of chopped parsley
2 tablespoons of lemon juice
2 teaspoons of black pepper
Salt to taste per your preference

PREPARATION
Dry the spinach
Mix ingredients
Cover and refrigerate for about two to three hours.

(Optionally prepare in a food processor a day ahead.)

Serve chilled with sourdough bread and raw vegetables such as turnip slices and red pepper strips. Or serve in a sourdough bread bowl and use the remaining bread for dippers!

Makes about 3 cups.

For Spinach Artichoke Dip simply add 1 cup chopped artichoke hearts!

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Ingredients
1 (10 ounce) package frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 teaspoon ground white pepper
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
3. Bake for 15 to 20 minutes, or until hot and bubbly.

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Ingredients
1 cup of crab meat
1 cup of fresh Parmesan cheese
1 cup of Hellman’s real mayonnaise
8 oz. can artichoke hearts, diced
1 sm. can water chestnuts
4 oz. sour cream or yogurt

Directions
Bake in shallow dish at 400 degrees until cheese bubbles. Serve hot. Toast – to go with dip: Sliced French bread (sliced finely), toasted; or English muffin, toasted in oven on both sides, cut into squares. Serve dip on toasts.

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