Pampered Chef Artichoke Dip Recipes

ARTICHOKE DIP

Steps:

• Place the softened cream cheese in the Rockcrok® Everyday Pan. Cover and place it in the Rockcrok® Slow Cooker Stand and cook on HIGH.Press the garlic into the pan with the Garlic Press. Add the mayonnaise and stir to combine.Zest the lemon with the Microplane® Zester and grate the Parmesan cheese with the zester. Add the lemon zest and half the Parmesan cheese to the pan.Grate the mozzarella with the Microplane® Adjustable Coarse Grater. Finely chop the artichokes in the Manual Food Processor in two batches. Add the cheese and artichokes to the pan and mix well. Heat the dip on high for 10-15 minutes, or until the sides start to bubble and the dip is warm.Meanwhile, chop the red peppers in the Manual Food Processor and set aside. Slice the olives with the Quick Slice.Once the dip is warm, top with the chopped peppers, olives, and remaining Parmesan cheese. If desired, preheat broiler, place the pan 2-4" (5-10 cm) from heat source, and broil for 1-3 minutes, or until the cheese is lightly browned. Use the Herb Mill to grate parsley over the top. Return the pan to the Slow Cooker Stand and set to WARM to serve.

PAMPERED CHEF ARTICHOKE DIP

Steps:

• 1. Preheat oven to 375°F. Combine artichokes, spinach, sour cream and mayonnaise in Classic Batter Bowl. Add Parmesan cheese and garlic; mix well and spoon into Mini-Baker.
• 2. Bake 20-25 minutes or until heated through. Serve with fresh vegetable dippers, if desired.

BREAD BOWL ARTICHOKE DIP - PAMPERED CHEF

Steps:

• Preheat oven to 450°F Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4½-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
• In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth.
• Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®.
• Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
• If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

HOT ARTICHOKE & SPINACH DIP-PAMPERED CHEF

Steps:

• Preheat oven to 375°F.
• Coarsely chop artichoke hearts and place into bowl. Add the rest of the ingredients except for the red bell pepper and mix well.
• Spoon mixture into the small oval baker.
• Bake 20-25 minutes until heated through. Garnish with diced red pepper if desired.

PAMPERED CHEF SPINACH & ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees.
• Coarsly chop artichokes and place in a small batter bowl.
• Add spinach, mayonnaise, sour cream, garlic and cheese.
• Mix well.
• Spoon into baking dish.
• Bake 20-25 minutes or until heated throughout.
• Garnish with bell pepper if desired.
• Serve with Tosidos or pita chips.