Old Chicagos Artichoke Dip Recipes

ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.
• Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.

CHICAGO DIP

Steps:

• In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.
• Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping.
• Preheat oven to 300 degrees F (150 degrees C).

OLD CHICAGO'S ARTICHOKE DIP

Steps:

• -With an electric mixer, beat cream cheese until fluffy, a minimum of 2 minutes -Cut artichoke hearts into quarters, and add to cream cheese along with reserved brine -Mix well, about 2 minutes -With mixer on low, stir in green onion, parmesan cheese, hot sauce, and pepper for 1 minute -Salt to taste -Heat dip, stirring often, in saucepan over medium heat, or microwave in a ceramic bowl 2-3 minutes, until hot -Serve with an assortment of cut vegetables and breads

"OLD CHICAGO" SPINACH ARTICHOKE DIP

Steps:

• 1 Mix together Parmesan cheese, spinach, and artichoke hearts.
• Combing remaining ingredients, and mix with spinach mixture.
• Bake at 350 for 20-30 minutes.