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Home » Appetizers » Gruyere & Artichoke Dip

Gruyere & Artichoke Dip

November 21, 2007 · WCC Administr@tr · Leave a Comment

Here are the recipes for the appetizers I’m serving up 2 hours prior to the Thanksgiving buffet dinner. I figured I’d post the recipes now before the kitchen chaos begins…

Spinach Alfredo Dip &
Gruyere Artichoke Dip

with Garlic Crostinijoanpics245-1174615

Gruyere & Artichoke Dip

1 block cream cheese
1/4 cup mayo
1 cup finely shredded gruyere cheese
2 cloves minced garlic
1 jar artichoke hearts, drained & chopped
salt, pepper, garlic powder & onion powder to taste

Combine all the above ingredients and place in a small serving dish.
Prior to serving, heat up until warmed.
You could also serve it in a “Lil Dipper” mini crockpot or oven proof baking dish.
If using a casserole dish, bake at 375 for 10-12 minutes or until bubbly.
If using a lil dipper crockpot, plug in and allow to warm at least 30 minutes before serving.

Garlic Crostini
ciabatta, french baguette or italian loaf
1/2 stick butter
2 cloves minced garlic
1/2 – 1 tablespoon chopped fresh italian parsley

Preheat oven to 400 degrees.
Cut bread on a bias across, about 1″ thick, into small serving slices.
Combine the butter, garlic and parsley to make a compound butter.
Spread butter on one side of bread.
Bake on a cookie sheet until slightly browned.
Serve with your fave dip or with cheeses.

Appetizers, Artichoke, Breads/Muffins, Cheese: Cream, Cheese: Gruyere, Garlic, Holidays, Mayonnaise, Parsley

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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