Creamybakedartichokedip Recipes

CREAMY BAKED ARTICHOKE DIP

Steps:

• Preheat oven to 400°F
• Using electric mixer, beat first 8 ingredients in large bowl to blend.
• Fold in artichokes, mozzarella, green onions and jalapeño.
• Transfer to 11 x 7x 2" glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.).
• Bake until bubbling and brown on top, about 20 minutes.
• Serve hot.

BAKED ARTICHOKE DIP

Steps:

• 1. Preheat oven to 350 degrees F. Coat a 1-quart baking dish with cooking spray; set aside. 2. In a medium bowl, combine all remaining ingredients except tortilla chips and vegetable dippers. 3. Transfer mixture to baking dish. Bake for 40 to 45 minutes or until set and top is golden brown. 4. Serve warm with tortilla chips and/or vegetable dippers.
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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.

BAKED ARTICHOKE DIP

Steps:

• Preheat oven to 350ºF.
• Set aside 1/2 cup parmesan cheese.
• Combine the rest of the ingredients in a bowl and stir until well combined.
• Transfer the mixture to a casserole dish. Top with remaining parmesan cheese.
• Bake, uncovered, for 45 minutes until light brown and bubbly.
• Cool for 5 minutes before serving.

BAKED ARTICHOKE DIP

Steps:

• Process artichokes, onion and garlic in the food processor until smooth (or if you like, until blended, but still have texture).
• In medium sized bowl (or if you're a little lazy like me, right in the medium sized ceramic baking dish), combine remaining ingredients except parsley and bread, reserving 1 cup of mozzarella.
• Sprinkle remaining cheese over artichoke dip, and sprinkle with chopped parsley.
• Bake at 400º for 20 minutes, or until bubbly and beginning to brown.
• Serve with crusty french bread slices.

BAKED ARTICHOKE DIP

Steps:

• Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in a medium bowl to blend.
• Stir in chopped artichoke hears.
• Transfer mixture to a 1 1/2 cup Ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.).
• Preheat oven to 375°F
• Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
• Preheat broiler.
• Sprinkle dip with remaining 1 tablespoon Romano cheese and paprika.
• Broil until cheese melts, about 2 minutes.
• Serve warm with toasted baguette slices.