Warm Artichoke Bacon Dip Recipe 465

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WARM ARTICHOKE & BACON DIP RECIPE - (4.6/5)



Warm Artichoke & Bacon Dip Recipe - (4.6/5) image

Provided by holly

Number Of Ingredients 17

1 teaspoon chili powder
1 teaspoon ground cumin
3 to 4 pita breads
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Butter, for greasing the baking dish
5 strips thick-cut bacon
1 teaspoon extra-virgin olive oil, optional
2 shallots, chopped
2 cloves garlic, minced
1 (8 ounce) bag frozen artichokes, thawed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups mascarpone cheese, 16 ounces
1/3 cup sour cream
1/4 cup mayonnaise
1/4 cup fresh lemon juice, from 1 large lemon

Steps:

  • Make the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400°F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes. Make the dip: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish. Place a large skillet over medium-high heat. Add the oil and bacon and cook until crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes. Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not let the dip boil), 10 minutes. Serve the pita chips alongside.

WARM ARTICHOKE DIP



Warm Artichoke Dip image

This sharply flavored dip is always the first to go! Use more garlic, if desired. Serve with assorted crackers.

Provided by ALEXPE

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 25m

Yield 20

Number Of Ingredients 4

1 (6.5 ounce) jar marinated artichoke hearts, chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 clove garlic, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together artichoke hearts, mayonnaise, Parmesan and garlic. Scoop the mixture into a medium baking dish.
  • Bake in the preheated oven 15 minutes, or until lightly brown on top.

Nutrition Facts : Calories 115 calories, Carbohydrate 1.2 g, Cholesterol 8.6 mg, Fat 11.6 g, Protein 2 g, SaturatedFat 2.5 g, Sodium 170.2 mg, Sugar 0.2 g

HOT ARTICHOKE, SPINACH AND BACON DIP



Hot Artichoke, Spinach and Bacon dip image

Make and share this Hot Artichoke, Spinach and Bacon dip recipe from Food.com.

Provided by JustJanS

Categories     Spinach

Time 45m

Yield 1 loaf

Number Of Ingredients 11

1 (440 g) can artichoke hearts, drained,chopped
1 (300 g) box chopped spinach, thawed,drained
3 slices bacon, cooked,crumbled
1/2 cup mayonnaise (I used Best's)
1 cup sour cream
1/2 cup grated parmesan cheese
2 green onions, finely sliced
1/2 teaspoon hot sauce, to taste
1 tablespoon lemon juice
paprika
1 loaf round crusty bread

Steps:

  • Remove a lid from the loaf of bread. Scoop inside of bread out, leaving about a 1/2 inch shell.
  • I baked the lid and the soft insides for 5 minutes, then broke into chunks for dipping.
  • Mix together all ingredients except paprika, and pile into bread shell.
  • Sprinkle over paprika, and bake in a moderate oven for 30 minutes or until hot and bubbling.
  • Serve with vegetables and crackers to dip (I just like to rip the bread shell apart though).

WARM ARTICHOKE DIP



Warm Artichoke Dip image

Make and share this Warm Artichoke Dip recipe from Food.com.

Provided by Dana-MMH

Categories     < 30 Mins

Time 30m

Yield 20 appetizers

Number Of Ingredients 5

1 (14 ounce) can artichoke hearts
1 cup grated parmesan cheese
1 cup sour cream
1 cup mayonnaise
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 325.
  • Drain and chop artichoke hearts.
  • Combine mayo, sour cream, and parmesan cheese.
  • Mix together artichoke hearts with mayo mixture in an oven safe glass pie dish Add garlic to taste.
  • Bake for 25 minutes.
  • Serve with crackers or pita bread.

CHICKEN ARTICHOKE BACON DIP



Chicken Artichoke Bacon Dip image

This dip was a successful trial. I had extras of odd things and they tasted really good together! Rinsing the artichoke hearts removes most of the brine. I prefer that because I do not like very salty foods. You can skip this step if you'd like it saltier. Put as many of the ingredients in a food processor as you can and let 'er rip! You really can not mess it up.

Provided by Rayna29

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 (14 ounce) can artichoke hearts, rinsed and drained
1 (3 ounce) package cooked chicken breast, cut into 1/2-inch pieces
1 ½ cups fresh spinach, chopped
4 strips cooked bacon, coarsely chopped
½ cup mayonnaise
½ cup shredded mozzarella cheese
2 ounces Neufchatel cheese, cut into cubes
2 tablespoons milk, or more to taste
1 clove garlic, minced
2 slices Swiss cheese, cut into strips
ground black pepper to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Blend artichoke hearts, chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, Neufchatel cheese, milk, garlic, Swiss cheese, black pepper, and cayenne pepper in a blender or food processor; spread into a baking dish.
  • Bake until browned and bubbling on top, 30 to 40 minutes.

Nutrition Facts : Calories 179 calories, Carbohydrate 8.2 g, Cholesterol 31 mg, Fat 12.2 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 4.6 g, Sodium 489.6 mg, Sugar 1.4 g

LEMONY BACON-ARTICHOKE DIP



Lemony Bacon-Artichoke Dip image

Move over, spinach-artichoke dip-bacon adds much more flavor. You might want to double the recipe because there are never any leftovers. -Heidi Jobe, Carrollton, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 12 servings (3 cups).

Number Of Ingredients 11

5 thick-sliced bacon strips, chopped
1 can (14 ounces) water-packed quartered artichoke hearts, drained and chopped
2 garlic cloves, minced
2 packages (8 ounces each) reduced-fat cream cheese
1/3 cup sour cream
1/2 teaspoon onion salt
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
Pita bread wedges, toasted

Steps:

  • Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add artichoke hearts and garlic to drippings; cook and stir 1 minute., In a large bowl, beat cream cheese, sour cream, onion salt, salt and pepper until smooth. Beat in lemon juice. Fold in artichoke mixture and half the bacon., Transfer to a greased 2-qt. baking dish. Sprinkle with remaining bacon; top with Parmesan cheese. Bake, uncovered, until golden brown, 25-30 minutes. Serve with pita wedges.

Nutrition Facts : Calories 141 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 421mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein.

WARM ARTICHOKE AND BACON DIP



Warm Artichoke and Bacon Dip image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 17

1 teaspoon chili powder
1 teaspoon ground cumin
3 to 4 pita breads
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Butter, for greasing the baking dish
5 strips thick-cut bacon
1 teaspoon extra-virgin olive oil, optional
2 shallots, chopped
2 cloves garlic, minced
One 8-ounce bag frozen artichokes, thawed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups (16 ounces) mascarpone cheese
1/3 cup sour cream
1/4 cup mayonnaise
1/4 cup fresh lemon juice (from 1 large lemon)

Steps:

  • For the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.
  • For the dip: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish.
  • Place a large skillet over medium-high heat. Add the oil and bacon and cook until crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes.
  • Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not let the dip boil), 10 minutes. Serve the pita chips alongside.

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  • For the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.
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