How To make Artichoke Spice Bread
3/4 c Currants
14 oz Artichoke hearts; or 1-1/2 c
Pulp 1 1/2 c Sugar
1/2 c Vegetable oil
1/4 c Orange juice
3 Eggs
2 c Flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Nutmeg
1/2 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Salt
3/4 c Walnuts; chopped
Wash currants and allow to drain. Set aside. Drain artichoke hearts and chop in food processor or blender. Combine the artichoke hearts, sugar, oil, orange juice, and eggs in mixer. Blend thoroughly. Sift flour, baking powder, soda, nutmeg, cinnamon, cloves, and salt together. Add to artichoke mixture, blending well. Stir in walnuts and currants. Pour into 2 greased 9 x 5-inch loaf pans and bake at 350 degrees for 40-45 minutes. A greased bundt or tube pan may also be used, baking at 350 degrees for 1 hour. From Palm Country Cuisine received in the July '94 swap from Laura Workman Formatted for MM by Pegg Seevers 8/9/94 -----
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A total crowd pleaser! These Spinach Artichoke Dip Sliders are a great way to feed a crowd because you can make loads in one go. Warm and buttery, stuffed with Spinach Artichoke Dip and extra cheese…. I bet you can’t stop at one!
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My Favorite Dip! Spinach & Artichoke Dip | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you How To Make the Perfect Dip for 4th of July! I like to serve it in a Bread Bowl with some melted cheese on top, served with your favorite chips to make an amazing appetizer for any Party! Let me know what you think in the comments below!
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Spinach-Artichoke Dip (in a Bread Bowl ????????????)
This spinach-artichoke dip is rich, but not exceedingly so, — the flavors of the artichoke hearts and spinach really prevail. It's based on Martha Stewart's hot crab dip recipe, which is a favorite of mine.
To make the bread bowls, follow this recipe:
Here's the full recipe for the spinach-artichoke dip:
Spinach-Artichoke Pepper Dip | Food Network
A bread bowl makes this cheesy, spicy dip even more delicious.
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Spinach-Artichoke Pepper Dip | Food Network
Spinach and Artichoke Bread Pudding
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