Hot Artichoke And Asiago Dip Recipes

ASIAGO CHEESE AND ARTICHOKE DIP

Steps:

• Heat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sour cream, half-and-half and salt. Stir in Asiago cheese, artichoke hearts and onions. Spoon into 1-quart casserole or small ovenproof serving dish.
• Bake uncovered 10 to 15 minutes or until hot and cheese is melted. Remove from oven; stir. Sprinkle with parsley. Serve with breadsticks.

ASIAGO CHEESE DIP

Steps:

• In a small saucepan, bring broth to boiling. Remove from heat. Add dried tomatoes; cover and let stand for 5 minutes. Drain, discarding liquid. Chop tomatoes (you should have about 1-1/4 cups).
• Meanwhile, in a 3-1/2- or 4-quart slow cooker, combine sour cream, the 1-1/2 cups Asiago cheese, the mayonnaise, cream cheese, mushrooms, and the 1 cup green onions. Stir in chopped tomatoes.
• Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours. Stir well before serving. If desired, keep warm in the slow cooker on low-heat setting for up to 2 hours. Sprinkle dip with additional green onions and serve with toasted cheese-topped baguette slices. Makes 7 cups.

HOT ASIAGO AND SPINACH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish.
• Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.

HOT ASIAGO CRAB & ARTICHOKE DIP RECIPE - (4.5/5)

Steps:

• Preheat oven to 425°F. Beat the cream cheese, mayo, and yogurt together until smooth. Add the white and light parts of the green onions (dark green parts will be used for the pico), lemon juice, and 1 1/4 cup grated cheese. Fold in artichokes and crab. Season to taste with salt and pepper. Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top.. Bake for about 20 minutes, until bubbly and golden brown. To make the pico, toss all ingredients together and set aside until ready to serve. Remove the dip from the oven, top with pico, and serve with blue corn tortilla chips, crackers, or toasted crostini. Best when hot or very warm, leftovers will keep a couple of days. Can be assembled ahead of time and then baked at the last minute.

ASIAGO ARTICHOKE DIP

Steps:

• Mash up the artichoke hearts in a bowl along with the minced garlic.
• Add the other ingredients.
• Mix it all together and refrigerate until using.
• All the proportions can be tweaked according to personal preference. You can also serve this recipe hot! The cheese gets all melty and yummy!

HOT ARTICHOKE AND ASIAGO DIP

Steps:

• Preheat over to 350°F. Mix together artichoke hearts, cheeses, Tabasco, sour cream and mayonnaise. Put in an oven-proof casserole. Top with paprika and parsley. Bake for 30 minutes. Top with 2 table spoons of asiago. Set oven to broil and broil for a few minutes until top forms cheesy crust. Serve with crusty baguette, pita, tortilla chips or fresh veggies.