Artichoke Lemon Dip Recipes

DELICIOUS ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium-sized mixing bowl, stir together mayonnaise, sour cream, Parmesan cheese and onion. When these ingredients are combined, mix in artichoke hearts, lemon juice, salt and pepper. Transfer mixture to a shallow baking dish.
• Bake at 400 degrees F (200 degrees C) for 20 minutes, or until light brown on top.

LEMON-DILL ARTICHOKE DIP

Steps:

• Preheat oven to 350°F. Place artichokes in a fine-mesh sieve. Press with paper towels to remove excess liquid. Chop artichokes. Quarter and core fennel; cut lengthwise into thin slices.
• In a large bowl stir together sour cream and flour. Stir in artichokes, fennel, 1/2 cup of the Parmesan cheese, the mayonnaise, feta cheese, sweet pepper, dill, and lemon zest. Transfer to a 9-inch cast-iron skillet. Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake 25 minutes or until center is bubbly and edges are light brown. Cool on a wire rack 15 minutes. If desired, top with lemon slices, fennel fronds, and/or additional feta cheese or dill.

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.

HOT LEMON ARTICHOKE DIP

Steps:

• In a 1-qt. microwave-safe serving bowl, combine the sour cream and mayonnaise. Microwave, uncovered, on high for 1-2 minutes or until bubbly, stirring occasionally. , Stir in the brick cheese, artichokes, Parmesan cheese, lemon peel, garlic powder and pepper. Microwave on high for 3 minutes or until cheese is melted, stirring several times. Stir in parsley. Serve warm with crackers and vegetables.

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.

GRILLED ARTICHOKES WITH CREAMY LEMON DIP

Steps:

• Fill a large pot (that can hold the artichokes side by side) with water and bring to a boil over the stove. Add some olive oil and lemon juice to the water, to taste.
• Cut the top section (so you catch the sharp ends of the leaves) off the artichoke. Cut a little off the stem and any stray little leaves off the stem. Add the artichokes to the boiling water and cook for 30 to 40 minutes, or until outside leaves pull off easily.
• While the artichokes are boiling make the dipping sauce. Mix up the lemon and mayo and set aside in the fridge for later.
• When cooked, remove from water and place the artichokes upside down to cool and drain.
• Cut the artichokes in half with a large sharp knife and remove the fuzzy center (also known as the choke) with a spoon.
• Combine the basting mix and brush all over the inside of each artichoke half (try to reserve a little for the end of grilling). Grill cut sides down over medium high heat. When the edges get nice and toasty, flip over and brush the insides again with any remaining butter/seasoning mix.
• Serve hot with the chilled lemon mayo dip along with lemon wedges.

ARTICHOKE & LEMON DIP

Steps:

• Combine all ingredients in a food processor or blender, then season with salt and pepper. Purée until fine, then scrape into a bowl. Sprinkle with extra pine nuts and the reserved parsley leaves to serve.

FRESH ARTICHOKES WITH LEMON-YOGURT DIP

Steps:

• Using a sharp knife, cut 1 in. from top of each artichoke and trim stem so it will stand upright. Using kitchen scissors, cut off tips of outer leaves. Place artichokes upright in a Dutch oven; cover with water and bring to a boil. Reduce heat; simmer, covered, until a leaf in the center pulls out easily, 35-40 minutes. Invert artichokes to drain. Cool slightly; cut each in half lengthwise. With a spoon, carefully scrape and remove fuzzy center of artichokes., In a cast-iron skillet or grill pan, heat oil over medium-high heat. Place artichokes in pan, cut side down. Cook until lightly browned, 5-7 minutes. Sprinkle with salt and pepper. In a small bowl, mix yogurt, lemon juice, salt and pepper. Serve with artichokes and lemon wedges.

LEMONY ARTICHOKE WHITE BEAN DIP

Steps:

• Place drained, rinsed white beans in a food processor (or use a Vita mix- for ultra-creamy!), add garlic, drained aritchoke hearts, tahini paste, salt, pepper and 2/3 rds of the lemon zest. Add 1 tabblespoon olive oil and 3-4 tablespoons of the marinade ( start with 3) and puree until ultra-smooth. In a food processor, this may take up to 2 minutes! You want this as creamy as possible.
• Taste and adjust salt, adding more to taste. For a "looser" dip, add a little more marinade, a tablespoon at a time.
• Spoon Artichoke dip into medium-sized shallow bowl and with the back of a spoon, swirl a circular "well" into it, where the olive oil will go. See photos.
• Drizzle a couple tablespoons olive oil into the "well", sprinkle with chili flakes snf scatter with fresh herbs and the remaining lemon zest.
• Serve with crackers, veggies, chips, or toasty pita bread.

10 ARTICHOKE DIPPING SAUCES

Steps:

• Mix together in a small bowl and serve.