Cold Artichoke Parmesan Dip Recipes

ARTICHOKE GARLIC PARMESAN DIP

Steps:

• Using a food processor (you can use a blender but will have to do it in half batches) blend all the ingredients until smooth.
• Poor into a shallow baking dish and add more Parmesan cheese.
• Place under a broiler until cheese has melted and is brown and bubbly.
• This can actually be used hot or cold but I prefer warm.

KETO SPINACH & ARTICHOKE DIP RECIPE | EASY & LOW CARB

Steps:

• Add the spinach, artichokes, and water to a medium sized pot, and set the heat to medium-high.
• While that's warming up, add the cream cheese to a large bowl and soften it up in the microwave for about a minute.
• Once the cream cheese has softened add the sour cream, mayo, and parmesan cheese to it.
• Then, when the artichoke hearts and spinach pot just starts to boil remove it from the heat, and strain the excess water.
• Let them cool in the strainer for a couple of minutes, and then take a paper towel and press down on them straining out the excess water - this will help ensure the dip isn't watery.
• Now, at this point, you can add the artichokes and the spinach to the rest of the ingredients - along with the seasonings if you're using them - and mix everything with a spatula until combined.
• Add the dip to a bowl and serve hot...or refrigerate and serve cold!

EASY CREAMY ARTICHOKE DIP

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.

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.

SAVORY PARMESAN SPINACH-ARTICHOKE DIP

Steps:

• Heat oven to 350ºF.
• Mix ingredients until blended.
• Spoon into shallow baking dish sprayed with cooking spray.
• Bake 20 min. or until heated through.

HOT ARTICHOKE PARMESAN DIP

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix 1 1/2 cups Parmesan cheese, cream cheese, artichoke hearts, mayonnaise, salt, and pepper together in a stand mixer; pour into an 8-inch square baking dish. Sprinkle 1 tablespoon Parmesan cheese over the top of the mixture.
• Bake in preheated oven until bubbly and golden brown on top, about 25 minutes.

QUICK CREAMY ARTICHOKE DIP

Steps:

• Combine cream cheese, mayonnaise, garlic, parmesan cheese and lemon juice in a food processor. Pulse until mixed.
• Add artichokes and pulse until chopped and combined.
• Chill 1 hour before serving. Serve with nacho chips or pita wedges.

ARTICHOKE PARMESAN DIP

Steps:

• Drain the artichoke hearts. Cut them into halves.
• Combine Mayo, Cheese, Garlic Powder, Salt, and Pepper in a large bowl until thoroughly mixed together. (When adding the garlic powder you might want to do it "to taste").
• Add artichoke hearts to this mixture.
• Transfer to a desired dish or bowl and garnish with Parsley if desired.
• Refrigerate at least 1 hour before serving.
• Best if served cold on melba toast or crackers.

ARTICHOKE, GARLIC PARMESAN DIP

Steps:

• Preheat oven to 350°F.
• Drain artichoke hearts and puree them in your food processor.
• Mix pureed artichoke hearts, one cup of mayonnaise, one cup of parmesan cheese and garlic to taste in an oven safe bowl or small casserole dish.
• Bake in oven at 350°F degrees for 25-35 minutes until light golden brown.
• Let cool for 10 minutes before serving with wheatables vegetable flavored crackers.