Creamy Pesto Artichoke Dip Recipes

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

Ingredients

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

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

Ingredients

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

SKILLET BAKED CREAMY PESTO SPINACH AND ARTICHOKE GNOCCHI.

Skillet Baked Creamy Pesto Spinach and Artichoke Gnocchi. image

Spinach and artichoke dip, mixed with pillowy potato gnocchi, herbs, spices, and a rich creamy sauce!

Provided by Tieghan Gerard

Time 30m

Number Of Ingredients 16

Ingredients

2 tablespoons extra virgin olive oil
1 medium sweet onion, chopped
2 cloves garlic, minced or grated
1 teaspoon dried oregano
1 teaspoon fennel seed
1/4-1/2 teaspoon crushed red pepper flakes
kosher salt and black pepper
1 pound uncooked potato gnocchi
3 cups fresh baby spinach or roughly torn kale
1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
3/4 cup canned full fat coconut milk, heavy cream, or whole milk
1/3 cup basil pesto (homemade or store-bought)
1 jar (12 ounce) marinated, quartered artichokes, drained
1/2 cup shredded provolone or fontina cheese
zest and juice of 1 lemon
fresh basil, for serving

Steps:

1. Preheat the oven to 400 degrees F.2. Heat olive oil in a large oven-safe skillet set over medium-high heat. When the oil is shimmering, add the onion, cooking until fragrant, about 5 minutes. Add the garlic, oregano, fennel seed, and crushed red pepper flakes, cooking until lightly golden, 2-3 minutes. Stir in the gnocchi, spinach or kale, wine, and 1 cup water. Season with salt and pepper. Bring to a boil, cook 3-5 minutes, until the gnocchi is soft. Add the cream, pesto, and artichokes, cooking another 5 minutes. Remove from the heat. Top with cheese. 3. Transfer to the oven and cook, uncovered for 10 minutes, until the cheese is melted and the sauce is bubbling. Serve topped with lemon zest and juice, and basil, if desired.

Nutrition Facts : Calories 350 kcal, ServingSize 1 serving

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