Spicy Sour Cream Artichoke Dip Recipes

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THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

  • Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
  • Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
  • Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

ARTICHOKE DIP



Artichoke Dip image

This delicious Artichoke Dip is one of my favorite easy appetizers, made with simple ingredients in less than 30 minutes! We love it served warm, with crackers or bread chunks for dipping.

Provided by Lauren Allen

Categories     Appetizer     Side Dish     Snack

Time 30m

Number Of Ingredients 7

8 ounce can artichoke hearts ((not marinated), drained and chopped)
1/2 cup sour cream
1/2 cup mayonnaise
8 ounces cream cheese (, softened)
1 1/4 cups freshly grated parmesan cheese
1 clove garlic (, minced)
dried dill weed (, to taste (fresh or dried))

Steps:

  • Preheat oven to 350 degrees F.
  • To a mixing bowl add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese. Combine until smooth.
  • Stir in chopped artichoke hearts and a little bit of dill weed, to taste.
  • Place in a greased baking dish (most pan sizes around 8x8 in or a little smaller will work. You could even use a pie pan).
  • Sprinkle remaining 1/4 cup of parmesan cheese on top. Sprinkle with a little extra dill weed, if desired.
  • Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.

Nutrition Facts : Calories 315 kcal, Carbohydrate 6 g, Protein 12 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 63 mg, Sodium 728 mg, Sugar 2 g, ServingSize 1 serving

SPICY ARTICHOKE DIP



Spicy Artichoke Dip image

Provided by Trisha Yearwood

Categories     appetizer

Time 30m

Yield 6 cups

Number Of Ingredients 8

2 tablespoons unsalted butter
1/2 red onion, cut in small dice
2 jalapenos, seeded, cut in small dice
1 teaspoon salt
Three 12-ounce jars artichoke hearts in water, drained
8 ounces cream cheese, cubed
1 cup sour cream
1 1/2 cups shredded jalapeno Jack cheese

Steps:

  • Melt the butter in a large skillet or saute pan over medium-high heat.
  • Add the red onions, jalapenos and salt and cook until the onions are soft and translucent, 5 minutes.
  • Add the artichokes and cook until starting to fall apart, 8 to 10 minutes.
  • Reduce the heat to medium and add the cream cheese, stirring until melted.
  • Add the sour cream and Jack cheese and mix until well combined.
  • Transfer the dip to a warmer or slow cooker to hold for serving.

HOT ARTICHOKE AND SPINACH DIP II



Hot Artichoke and Spinach Dip II image

This dip is amazing -- so cheesy and fragrant. If you don't like artichokes, don't worry -- you'll never know they're in there! My only question is: Is it okay to just eat it with a spoon right out of the dish?

Provided by TIFFANY BRENNAN

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 40m

Yield 12

Number Of Ingredients 11

1 (8 ounce) package cream cheese, softened
¼ cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
1 clove garlic, peeled and minced
½ teaspoon dried basil
¼ teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup frozen chopped spinach, thawed and drained
¼ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  • In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
  • Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Nutrition Facts : Calories 134 calories, Carbohydrate 3.4 g, Cholesterol 27.8 mg, Fat 11.7 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 315.1 mg, Sugar 0.2 g

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