Cheesy Artichoke Dip By Jean Carper Recipes

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CHEESY ARTICHOKE DIP



Cheesy Artichoke Dip image

"I first tasted this warm, well-flavored dip at our daughter's house-and immediately asked for the recipe," relates Ramona Larson, a homemaker from Andover, Minnesota. Since then, she's served it herself at family gatherings. "Everyone who tries it comes back for more," she reports. If you'd like, you can place the dip in a hollowed-out-artichoke, just like our kitchen crafters did. Or keep it in the dish you bake it in-either way, it'll heat up any setting.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 servings.

Number Of Ingredients 9

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup mayonnaise
1 cup shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese, divided
1 tablespoon chopped onion
1 tablespoon minced fresh parsley
1/4 teaspoon garlic salt
2 to 3 fresh artichokes, optional
Assorted crackers

Steps:

  • In a bowl, combine the artichoke hearts, mayonnaise, mozzarella cheese, 1/2 cup of Parmesan cheese, onion, parsley and garlic salt. Spoon into an ungreased 1-qt. baking dish. Top with remaining Parmesan cheese. , Bake, uncovered, at 350° for 20 minutes. If desired, use fresh artichokes as serving "bowls". Remove the center leaves, leaving a hollow shell; spoon dip into shell. Serve warm with crackers.

Nutrition Facts : Calories 160 calories, Fat 14g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 299mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

CHEESY ARTICHOKE DIP



Cheesy Artichoke Dip image

Loads of cheese and artichoke flavor make this dip a favorite. Serve hot from the oven with white tortilla chips, and don't expect any leftovers!

Provided by Leanne Hockenberry

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 40m

Yield 32

Number Of Ingredients 6

1 (14 ounce) can artichoke hearts, drained and chopped
1 (6 ounce) can marinated artichoke hearts, drained and chopped
1 (4 ounce) can chopped green chile peppers, drained
1 cup mayonnaise
1 (4 ounce) package grated Parmesan cheese
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, mix artichoke hearts, marinated artichoke hearts, green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese.
  • Spread the mixture in a small baking dish. Bake in the preheated oven 30 minutes, until lightly browned and bubbly.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 2.6 g, Cholesterol 9.8 mg, Fat 7.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 265.3 mg, Sugar 0.3 g

CHEESY ARTICHOKE DIP BY JEAN CARPER



Cheesy Artichoke Dip by Jean Carper image

Here's an easy, lower-fat version of warm artichoke-cheese dip. In new research, artichoke hearts tested surprisingly high in antioxidant activity -- even more per cup than strawberries. Garlic and chives are high in antioxidants, too, and fat-free cottage cheese helps keep the fat and calorie counts down.

Provided by USA WEEKEND columnist Jean Carper

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Artichoke Dip Recipes

Yield 9

Number Of Ingredients 12

2 (8 ounce) packages frozen artichoke hearts
1 ½ cups fat-free cottage cheese
4 ounces herbed goat cheese (chevre)
4 teaspoons Dijon mustard
3 tablespoons fresh lemon juice
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
⅓ cup light mayonnaise
⅓ cup fat-free half-and-half
1 cup chopped chives
Salt and pepper, to taste
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cook artichokes according to package directions; chop roughly. Set aside.
  • In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
  • Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
  • Bake for 30 minutes. If top hasn't browned, put under broiler.
  • Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.

Nutrition Facts : Calories 145.5 calories, Carbohydrate 9.5 g, Cholesterol 17 mg, Fat 7.7 g, Fiber 2.1 g, Protein 10.2 g, SaturatedFat 3.6 g, Sodium 426.9 mg, Sugar 3.2 g

CHEESY SPINACH ARTICHOKE DIP



Cheesy Spinach Artichoke Dip image

Everyone loves spinach artichoke dip! It is packed with flavor and golden brown ooey, gooey, goodness. This will be the best spinach artichoke dip you've ever had!

Provided by Rachel Farnsworth

Categories     Appetizer

Time 35m

Number Of Ingredients 10

8 ounces cream cheese (softened)
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1 clove garlic (peeled and minced)
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
14 ounces artichoke hearts (drained and chopped)
10 ounces frozen chopped spinach (thawed and drained)
Shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F. Lightly grease a small baking dish.
  • In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, garlic, basil, salt, and pepper. Gently stir in artichoke hearts and spinach.
  • Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Nutrition Facts : Calories 316 kcal, Carbohydrate 7 g, Protein 8 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 53 mg, Sodium 691 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

HOT CHEESY ARTICHOKE DIP APPETIZER



Hot Cheesy Artichoke Dip Appetizer image

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

Provided by The Miserable Gourm

Categories     High In...

Time 30m

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 4

2 (15 ounce) cans artichokes, in water (drained and roughly chopped)
1 lb mozzarella cheese (cubed or shredded)
1 cup mayonnaise
1/2 cup parmesan cheese, grated or 1/2 cup romano cheese

Steps:

  • Combine all ingredients in a large bowl and transfer into an an oven safe casserole dish. Heat at 350 degrees for about 20 min until bubbly. Serves best on Pepperidge Farm Distinctive Crackers, but I have used Bagel Chips, Crostini, Butter Crackers, etc.
  • This recipe can also be cooked in a crock pot on high for one hour, then turn down to warm until the guests arrive.

CHEESY ARTICHOKE DIP BY JEAN CARPER



Cheesy Artichoke Dip by Jean Carper image

Here's an easy, lower-fat version of warm artichoke-cheese dip. In new research, artichoke hearts tested surprisingly high in antioxidant activity -- even more per cup than strawberries. Garlic and chives are high in antioxidants, too, and fat-free cottage cheese helps keep the fat and calorie counts down.

Provided by USA WEEKEND - Jean Carper

Categories     Artichoke Dip

Yield 9

Number Of Ingredients 12

2 (8 ounce) packages frozen artichoke hearts
1 ½ cups fat-free cottage cheese
4 ounces herbed goat cheese (chevre)
4 teaspoons Dijon mustard
3 tablespoons fresh lemon juice
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
⅓ cup light mayonnaise
⅓ cup fat-free half-and-half
1 cup chopped chives
Salt and pepper, to taste
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cook artichokes according to package directions; chop roughly. Set aside.
  • In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
  • Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
  • Bake for 30 minutes. If top hasn't browned, put under broiler.
  • Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.

Nutrition Facts : Calories 145.5 calories, Carbohydrate 9.5 g, Cholesterol 17 mg, Fat 7.7 g, Fiber 2.1 g, Protein 10.2 g, SaturatedFat 3.6 g, Sodium 426.9 mg, Sugar 3.2 g

CHEESY ARTICHOKE DIP BY JEAN CARPER



Cheesy Artichoke Dip by Jean Carper image

Here's an easy, lower-fat version of warm artichoke-cheese dip. In new research, artichoke hearts tested surprisingly high in antioxidant activity -- even more per cup than strawberries. Garlic and chives are high in antioxidants, too, and fat-free cottage cheese helps keep the fat and calorie counts down.

Provided by USA WEEKEND - Jean Carper

Categories     Artichoke Dip

Yield 9

Number Of Ingredients 12

2 (8 ounce) packages frozen artichoke hearts
1 ½ cups fat-free cottage cheese
4 ounces herbed goat cheese (chevre)
4 teaspoons Dijon mustard
3 tablespoons fresh lemon juice
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
⅓ cup light mayonnaise
⅓ cup fat-free half-and-half
1 cup chopped chives
Salt and pepper, to taste
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cook artichokes according to package directions; chop roughly. Set aside.
  • In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
  • Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
  • Bake for 30 minutes. If top hasn't browned, put under broiler.
  • Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.

Nutrition Facts : Calories 145.5 calories, Carbohydrate 9.5 g, Cholesterol 17 mg, Fat 7.7 g, Fiber 2.1 g, Protein 10.2 g, SaturatedFat 3.6 g, Sodium 426.9 mg, Sugar 3.2 g

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