Artichoke Dip Recipes

HOT ARTICHOKE DIP

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).

ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.
• Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.

HOT ARTICHOKE DIP

Steps:

• In ungreased 1-quart microwavable casserole, mix all ingredients except crackers.
• Cover tightly; microwave on Medium-High (70%) 4 to 5 minutes, stirring after 2 minutes, until hot.
• Serve warm with crackers.

SIMPLE ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.

THE BEST SPINACH ARTICHOKE DIP

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.

ARTICHOKE DIP

Steps:

• Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth.
• Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
• Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

ARTICHOKE DIP

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.

ARTICHOKE DIP

Steps:

• In a large bowl, combine the artichokes, mayonnaise, Parmesan, garlic and pepper sauce. Transfer to a greased 1-qt. baking dish. Sprinkle with paprika if desired. , Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Serve warm with crackers.

ARTICHOKE DIP RECIPE

Steps:

• Preheat the oven to 375°F
• In a medium mixing bowl, add the the cheeses, and chopped artichoke hearts.
• In a separate bowl, stir together the sour cream, cream cheese, mayo and garlic. Once combined pour it over the mixture of cheese and artichokes.
• Stir until combined. If you wish, add the optional sun dried tomato to the bowl and fold them into the mixture.
• Spread the mixture into an 8x8 inch baking dish. Bake for 25 minutes then serve.

ARTICHOKE DIP

Steps:

• Combine all ingredients in a medium sized bowl and mix until well combined. Start with 1/4 cup of olive oil and add extra, if needed, to bind it all together.
• Serve immediately with crackers, pita chips, tortilla chips, and/or assorted cut vegetables, or cover and place in the refrigerator until ready to use.

ARTICHOKE DIP I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, thoroughly mix the mayonnaise, Parmesan, artichoke, mozzarella and garlic powder. Transfer the mixture to an 8x8 inch baking dish.
• Bake 30 minutes, or until the surface is lightly browned and bubbly.
• Sprinkle with paprika and serve warm.

THE BEST AND CHEESIEST ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drain the artichokes, squeeze the juice out of them, pull them apart and place in a 1-quart casserole dish.
• In a medium-sized mixing bowl, combine Mozzarella cheese, Parmesan cheese and mayonnaise. Pour this mixture into the casserole and mix well until the artichoke hearts are mixed in well. Sprinkle the parsley over the top.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until the dip is brown on top.

ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F.
• To a mixing bowl add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese. Combine until smooth.
• Stir in chopped artichoke hearts and a little bit of dill weed, to taste.
• Place in a greased baking dish (most pan sizes around 8x8 in or a little smaller will work. You could even use a pie pan).
• Sprinkle remaining 1/4 cup of parmesan cheese on top. Sprinkle with a little extra dill weed, if desired.
• Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.

10 ARTICHOKE DIPPING SAUCES

Steps:

• Mix together in a small bowl and serve.

SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
• In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
• Stir in artichokes and spinach.
• Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
• Serve warm with tortilla chips, crackers or toasted baguette slices

ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F. Coat a small baking dish or oven safe skillet with cooking spray.
• Place the cream cheese, sour cream, artichoke hearts, garlic, salt, pepper, parmesan cheese, green onions, 1 tablespoon parsley and 3/4 cup of the mozzarella cheese in a bowl. Stir until well combined.
• Spread the artichoke mixture into the prepared dish. Top with remaining shredded mozzarella cheese.
• Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for 2-3 more minutes or until cheese starts to brown.
• Sprinkle with the remaining chopped parsley, then serve immediately with bread, chips and vegetables.

ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F.
• In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, and lemon juice; pulse until smooth. Add the artichokes, salt, pepper, and cayenne, and pulse until just mixed, but still chunky. Transfer the mixture to a buttered, deep 4-cup casserole dish and bake until lightly browned and set, about 1 hour. Serve warm with crackers.