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Appetizers

Explore 1521 recipes, 3 projects, 89 articles, 72 galleries, 333 videos, and more

Spinach and Artichoke Dip

Ingredients
  • 2 tablespoons olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1/2 small onion, finely chopped
  • 1/2 shallot, finely chopped
  • 1 teaspoon chopped garlic
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 2 tablespoons white wine
  • 1 (10-ounce) package frozen spinach, thawed and drained
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 4 ounces cream cheese, softened
  • 1/3 cup chopped canned hearts of palm
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of hot sauce, such as Frank's
  • Assorted crudite, for serving (optional)
  • Flatbreads or toasted baguette slices, for serving (optional)
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Artichoke-Spinach Dip

Ingredients
  • 5 artichokes, tough outer leaves removed, stems and tops of leaves trimmed
  • 5 lemons
  • 2 cups tightly packed baby spinach
  • 2 tablespoons mayonnaise
  • 1 tablespoon finely chopped shallot
  • 1 garlic clove, finely chopped
  • 3/4 cup part-skim ricotta cheese
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon cayenne pepper
  • Freshly ground pepper
  • 1/3 cup plus 2 tablespoons shredded part-skim mozzarella
  • 1 tablespoon shredded Parmesan cheese
  • 1 whole-wheat baguette (9 ounces), cut on the diagonal into 1/4-inch-thick slices and toasted
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Artichoke-Spinach Dip

Ingredients
  • 5 artichokes, tough outer leaves removed, stems and tops of leaves trimmed
  • 5 lemons
  • 2 cups tightly packed baby spinach
  • 2 tablespoons mayonnaise
  • 1 tablespoon finely chopped shallot
  • 1 garlic clove, finely chopped
  • 3/4 cup part-skim ricotta cheese
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon cayenne pepper
  • Freshly ground pepper
  • 1/3 cup plus 2 tablespoons shredded part-skim mozzarella
  • 1 tablespoon shredded Parmesan cheese
  • 1 whole-wheat baguette (9 ounces), cut on the diagonal into 1/4-inch-thick slices and toasted
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Spinach and Artichoke DIp

Other Ideas:
Broil, Artichokes, Dips, Oysters, Spinach
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Artichoke and Spinach Dip

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Spinach, Shrimp, Cheese and Artichoke Dip

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Tortilla Espanola with Romesco Sauce

Time:2 hours 45 mins
Ingredients
  • 1/4 cup blanched almonds, toasted
  • 1 pound zucchini (about 2 medium), sliced into 1/8-inch-thick rounds
  • 2 teaspoons coarse salt
  • 1 clove garlic
  • 1 1/4 cups extra-virgin olive oil
  • 1 jar (10 ounces) roasted piquillo peppers, drained
  • 2 pounds Yukon Gold potatoes (about 6), scrubbed and sliced into 1/8-inch-thick rounds
  • 1/4 cup extra-virgin olive oil
  • 1 large Spanish onion (about 1 pound), sliced into 1/8-inch-thick rounds
  • 2 teaspoons sherry vinegar
  • 10 large eggs
  • 1 cup finely grated Parmesan (3 ounces)
  • 1 cup fresh basil leaves, coarsely chopped
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Ham-and-Apple Wraps with Dip

Time:15 mins
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New Greek Salad

Ingredients
  • 2 cups cherry tomatoes, quartered
  • 1 cup olive oil
  • 1/4 cup plus 2 tablespoons olive oil
  • 1/2 loaf olive bread, cut into 1/2-inch cubes (about 2 cups)
  • 2 tablespoons red-wine vinegar
  • 1 cucumber, peeled and coarsely chopped
  • 3 tablespoons fresh dill
  • Coarse salt and freshly ground pepper
  • 1/2 cup pitted Kalamata olives
  • 1/2 small red onion, thinly sliced
  • 1 block feta cheese (6 ounces), sliced 1/2 inch thick
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Corn-Tortilla-Crusted Chicken Tenders

Time:35 mins
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