Artichoke Cream Cheese Spread Recipes

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ARTICHOKE SPREAD



Artichoke Spread image

A yummy hot artichoke spread that's perfect for company! Smooth and cheesy wins the race to your happy tummy. Serve it with bread, crackers or veggies.

Provided by SARAHSUE

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Time 30m

Yield 24

Number Of Ingredients 6

1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package cream cheese
1 cup grated Parmesan cheese
½ cup mayonnaise
1 clove garlic, peeled
¾ teaspoon dried dill weed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
  • Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 2.4 g, Cholesterol 15.7 mg, Fat 8.1 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 216.6 mg, Sugar 0.1 g

THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

  • Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
  • Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
  • Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

HOT ARTICHOKE DIP



Hot Artichoke Dip image

Make and share this Hot Artichoke Dip recipe from Food.com.

Provided by Donna Schueller

Categories     < 60 Mins

Time 45m

Yield 1 bowl, 12 serving(s)

Number Of Ingredients 6

15 ounces artichoke hearts, canned not marinated
8 ounces cream cheese
1/2 cup mayonnaise
4 ounces mozzarella cheese, shredded
1 cup parmesan cheese, grated
1/8 teaspoon garlic powder

Steps:

  • Drain artichoke.
  • Place in mixing bowl, mash, add cream cheese, mayo, mozzarella and Parmesan cheese and garlic powder.
  • Blend well, turn into shallow baking dish.
  • Bake 15 minutes@ 350 or until bubbly.
  • Serve with Bagel Chips (garlic is very good).

Nutrition Facts : Calories 148, Fat 11.1, SaturatedFat 6.4, Cholesterol 35.6, Sodium 268.8, Carbohydrate 5.6, Fiber 3, Sugar 1.1, Protein 7.5

ARTICHOKE DIP



Artichoke Dip image

At a previous job whenever the party sign up list got to me I was already filled in to bring this every time! It can be easily halved, but I recommend using only full fat ingredients, it does NOT turn out well with light or nonfat products.

Provided by Michelle S.

Categories     < 60 Mins

Time 45m

Yield 1 serving dish

Number Of Ingredients 8

2 cans water packed artichoke hearts, drained
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 cup parmesan cheese (I use Krafts cannister)
garlic powder (I like plenty)
parsley flakes
cayenne pepper
baguette or buttery cracker, as dippers

Steps:

  • Preheat oven to 350 degrees.
  • Coarsely chop artichokes, set aside.
  • Take cream cheese, mayonnaise, Parmesan.
  • Beat until fluffy.
  • Add seasonings and artichokes.
  • Blend well by hand.
  • Place dip into a casserole (I use a fluted quiche dish) and bake for 25-30 minutes, or until bubbly and lightly golden brown.
  • Slice bagette, place out crackers, and watch them chow down.

LAYERED ARTICHOKE CHEESE SPREAD



Layered Artichoke Cheese Spread image

"My sister-in-law brought this to a family party, and it went fast. It feeds a lot, plus it's so colorful and pretty." And it takes just 15 minutes to prep! -Gina Artrip, Mount Pleasant, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 6

1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
1/3 cup roasted sweet red peppers, drained and chopped
2 packages (8 ounces each) reduced-fat cream cheese
1 envelope ranch salad dressing mix
3 tablespoons minced fresh parsley
Assorted crackers

Steps:

  • Pat artichokes and peppers dry; set aside. Line a 3-cup bowl with plastic wrap. In a large bowl, beat cream cheese and dressing mix until smooth. In another bowl, combine the artichokes, peppers and parsley., Spread a third of the cream cheese mixture into prepared bowl; top with half of the artichoke mixture. Repeat layers. Top with remaining cream cheese mixture. Cover and refrigerate for at least 4 hours. Unmold onto a serving plate. Serve with crackers.

Nutrition Facts : Calories 63 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 213mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

ARTICHOKE CHEESE DIP



Artichoke Cheese Dip image

Artichoke Cheese Dip takes five minutes of prep and full of artichokes, Parmesan and cream cheese that is baked in a bread bowl for the perfect appetizer!

Provided by Sabrina Snyder

Categories     Appetizer

Time 30m

Number Of Ingredients 7

1/2 cup sour cream
1/2 cup mayonnaise
8 ounces softened cream cheese
1 1/2 cups grated parmesan cheese (, divided)
1 clove garlic (, minced)
8 ounces artichoke hearts (, chopped*)
Sourdough Boule for the bowl

Steps:

  • Mix sour cream, mayonnaise, cream cheese, 1 1/4 cups Parmesan cheese, garlic and artichokes in a bowl.
  • Preheat oven to 350 degrees.
  • Slice the top 1 inch off your bread bowl and scoop out the interior until you leave about 3/4 of an inch of bread all around the bowl.
  • Add the dip to your bread bowl and top with the remaining parmesan cheese.
  • Place on a baking tray and bake at 350 F degrees for 25-30 minutes or until the top is golden brown and bubbly.
  • Serve with additional toasted bread or veggies or tortilla chips.

Nutrition Facts : Calories 221 kcal, Carbohydrate 2 g, Protein 6 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 390 mg, Sugar 1 g, ServingSize 1 serving

CHEESY ARTICHOKE APPETIZERS



Cheesy Artichoke Appetizers image

We heart artichoke hearts! And we also heart easy-to-make artichoke appetizers-like this tasty spread made with cream cheese and Parmesan.

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 48 servings.

Number Of Ingredients 5

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, softened
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped, drained canned artichoke hearts
1 Tbsp. lemon juice
48 cracked pepper and olive oil woven wheat crackers

Steps:

  • Mix all ingredients except crackers until well blended; spread onto crackers.
  • Pairs well with a glass of Chardonnay.
  • Please drink responsibly.

Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

EASY CREAMY ARTICHOKE DIP



Easy Creamy Artichoke Dip image

Few dishes are so easy and taste so good as this one. This creamy artichoke dip improves with 12 to 24 hours in the fridge, allowing all of the flavors to meld. Delicious served with roasted veggies, carrot sticks, pita chips, or tortilla strips. If you like artichokes, this dish has your name all over it.

Provided by Laura Kelso

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Artichoke Dip Recipes

Time 10m

Yield 8

Number Of Ingredients 7

1 (14 ounce) can artichoke hearts in water, drained
½ cup grated Parmesan cheese
⅓ cup mayonnaise
⅓ cup sour cream
1 clove garlic, or more to taste, minced
1 squeeze fresh lemon juice
1 pinch salt and ground black pepper

Steps:

  • Blend artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and garlic in a blender until smooth; transfer to a serving bowl. Stir lemon juice, salt, and pepper into the dip.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 4.3 g, Cholesterol 12.1 mg, Fat 10.7 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 335.2 mg, Sugar 0.2 g

SPINACH ARTICHOKE SPREAD



Spinach Artichoke Spread image

"This baked spinach and artichoke blend makes a great appetizer for any occasion," remarks Nancy Farmer of Jordan, Arkansas. Serve it warm from the oven with reduced-fat crackers.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 cups.

Number Of Ingredients 8

1 package (8 ounces) reduced-fat cream cheese, softened
1 cup reduced-fat sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) frozen artichoke hearts, thawed, drained and chopped
2 teaspoons lemon juice
1/2 teaspoon salt-free seasoning blend
1/2 teaspoon pepper
Reduced-fat crackers

Steps:

  • In a large bowl, beat cream cheese and sour cream until smooth. Stir in spinach and artichokes. Add the lemon juice, seasoning blend and pepper. , Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 20-30 minutes or until mixture bubbles around the edges. Serve warm with crackers.

Nutrition Facts : Calories 49 calories, Fat 3g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 82mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ARTICHOKE DIP WITH PHILADELPHIA CREAM CHEESE



Artichoke Dip with Philadelphia Cream Cheese image

Provided by Leslie Carbone

Number Of Ingredients 9

1 brick Philadelphia cream cheese (8 oz)
1 c. mayonnaise
1 can sm. artichoke hearts, drained (14 oz)
8 oz mozzarella pearls, drained
6 oz Parmesan, freshly shredded
1 sm. clove garlic, minced
1/8 tsp onion powder
pinch salt
dash Tabasco

Steps:

  • Preheat oven to 375 F.
  • In lg bowl, beat cream cheese until smooth. Beat in mayonnaise. Blend in artichokes. Blend in mozzarella pearls. Blend in Parmesan. Blend in remaining ingredients.
  • Transfer to 9" pie plate. Bake at 375 F until golden and bubbling, approx. 30-35 min.
  • Serve as desired.

ARTICHOKE CHEESE DIP



Artichoke Cheese Dip image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 10 servings as a dip

Number Of Ingredients 8

1 15-ounce can artichoke hearts, drained and chopped
12 ounces mozzarella cheese
1 cup mayonnaise
1 cup Parmesan cheese
1/2 teaspoon minced garlic
1 teaspoon chives
1/2 teaspoon parsley
1 teaspoon lemon juice

Steps:

  • Mix all the ingredients in a 5 by 9-inch baking dish. Cook at 325 degrees for 45 minutes. Serve warm with crackers or fresh bread.

ARTICHOKE DIP



Artichoke Dip image

This easy artichoke dip recipe from Paula Deen is a cheesy vegetarian appetizer perfect for tailgating. Ingredients include cream cheese, diced artichoke hearts and sour cream. Prep time is about 10 minutes and cooking time is 25 to 30 minutes at 350 °F.

Provided by Paula Deen

Categories     cheesy     entertaining     tailgating     vegetarian

Time 10m

Yield 15

Number Of Ingredients 9

1 (8 oz) package softened cream cheese
1 cup mayonnaise
1 (14 oz) can quartered, drained artichoke hearts
1 cup sour cream
3/4 cup grated Parmesan
1/2 teaspoon freshly ground black pepper
1 to 1 1/2 tablespoons vegetable oil
1 1/2 cups sliced lengthwise very thinly sliced leeks
sliced or assorted crackers, for serving baguette

Steps:

  • Preheat the oven to 350 degrees F. Lightly spray an 11 by 7-inch baking dish with nonstick cooking spray.
  • In a large bowl, combine the artichokes, cream cheese, mayonnaise, sour cream, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, pepper and hot sauce if desired. Stir well. Spoon into the prepared baking dish. Sprinkle the remaining 1/4 cup Parmesan on top. Bake until bubbly, 25 to 30 minutes.
  • In a small skillet, heat the oil until hot. Add the leeks and fry, stirring constantly, until crisp, about 5 minutes. Drain on paper towels and sprinkle with salt if desired. Sprinkle over the dip before serving. Serve warm with baguette slices or assorted crackers.
  • Cook's Note: Dip can be made ahead up to 24 hours, refrigerated and reheated. Sprinkle with the leeks just before serving.

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