Pampered Chef Spinach Artichoke Dip Recipes

SPINACH AND ARTICHOKE WREATH(PAMPERED CHEF COPYCAT)

Steps:

• Preheat oven to 375*F.
• In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.
• Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size).
• Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center.
• Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
• Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.
• Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling.
• Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show.
• Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
• Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese.
• Bake 25-30 minutes or until golden brown. Enjoy!.

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.

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.

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.

BREAD BOWL ARTICHOKE DIP

Steps:

• Preheat oven to 450°F (230°C). 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 4 1/2-inch-wide (12-cm) and 2-inch-deep (5-cm) well for dip. Slice center of first and entire second bread round into 1-in. (2.5-cm) 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 (30 mL) juice. Stir juice and sour cream into 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.

PAMPERED CHEF CHEESY CHILI DIP

Steps:

• Preheat oven to 350.
• Combine chili, cream cheese and chili powder with hand mixer.
• Add monterey jack and garlic, and stir until blended.
• Spread in baking dish and cook 20-25 minutes.
• Remove from oven.
• Top with tomato, green onion, olives and dollops of sour cream.
• Serve immediately with tortilla or corn chips.

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.

HOT BROCCOLI DIP

Steps:

• Preheat oven to 375°F. In Classic Batter Bowl, combine broccoli, onion and bell pepper. Add cheddar cheese, mayonnaise, sour cream, 2 tablespoons of the Parmesan cheese, garlic and black pepper; mix well and spoon into Small Oval Baker.Bake 20-25 minutes or until heated through. Remove from oven; sprinkle with remaining Parmesan cheese.