Time 25m Yield 7 Number Of Ingredients 3 Steps:
Preheat oven to 375 degrees F (190 degrees C). Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.
Time 45m Yield 1 serving dish Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Coarsely chop artichokes, set aside. Take cream cheese, mayonnaise, Parmesan. Beat until fluffy. Add seasonings and artichokes. Blend well by hand. Place dip into a casserole (I use a fluted quiche dish) and bake for 25-30 minutes, or until bubbly and lightly golden brown. Slice bagette, place out crackers, and watch them chow down.
Time 50m Yield 4 cups Number Of Ingredients 10 Steps:
- Preheat oven to 350 degrees F. Coat a 1-quart baking dish with cooking spray; set aside. 2. In a medium bowl, combine all remaining ingredients except tortilla chips and vegetable dippers. 3. Transfer mixture to baking dish. Bake for 40 to 45 minutes or until set and top is golden brown. 4. Serve warm with tortilla chips and/or vegetable dippers. Copyright® 2009 SLSH Enterprises, Inc.
Time 1h15m Yield about 6 to 8 servings Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F. In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, and lemon juice; pulse until smooth. Add the artichokes, salt, pepper, and cayenne, and pulse until just mixed, but still chunky. Transfer the mixture to a buttered, deep 4-cup casserole dish and bake until lightly browned and set, about 1 hour. Serve warm with crackers.
Time 40m Yield 6 to 10 servings Number Of Ingredients 11 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.
Time 30m Yield 6 cups Number Of Ingredients 8 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.
Time 45m Number Of Ingredients 7 Steps:
Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth. Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan. Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.
Time 55m Yield 8-10 serving(s) Number Of Ingredients 6 Steps:
Grease a medium glass or ceramic baking dish with butter and set aside. Mix mozzarella, parmesan cheese, mayonnaise, and garlic together in a medium bowl, then stir in artichokes. Transfer to prepared dish, cover with plastic wrap, and refrigerate until thoroughly chilled. 8 hours or more. Preheat oven to 325 degrees. Uncover dip and bake until edges begin to brown, about 30 minutes. Stir, then continue baking for 30-45 minutes more. Set aside to let cool for a bit. Serve warm.
Yield 15 Number Of Ingredients 4 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.
Time 10m Yield 8 Number Of Ingredients 7 Steps:
Blend artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and garlic in a blender until smooth; transfer to a serving bowl. Stir lemon juice, salt, and pepper into the dip.
Time 30m Yield 2 cups. Number Of Ingredients 7 Steps:
In a large bowl, combine the artichokes, mayonnaise, Parmesan, garlic and pepper sauce. Transfer to a greased 1-qt. baking dish. Sprinkle with paprika if desired. , Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Serve warm with crackers.
Time 25m Yield 7 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). In a medium-sized mixing bowl, stir together mayonnaise, sour cream, Parmesan cheese and onion. When these ingredients are combined, mix in artichoke hearts, lemon juice, salt and pepper. Transfer mixture to a shallow baking dish. Bake at 400 degrees F (200 degrees C) for 20 minutes, or until light brown on top.
Time 45m Yield 1 bowl, 12 serving(s) Number Of Ingredients 6 Steps:
Drain artichoke. Place in mixing bowl, mash, add cream cheese, mayo, mozzarella and Parmesan cheese and garlic powder. Blend well, turn into shallow baking dish. Bake 15 [email protected] 350 or until bubbly. Serve with Bagel Chips (garlic is very good).
Time 1h20m Yield 5 cups. Number Of Ingredients 12 Steps:
In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips.
More about “artichoke dip recipes”
Time 15m Yield 24 Number Of Ingredients 5 Steps:
In ungreased 1-quart microwavable casserole, mix all ingredients except crackers. Cover tightly; microwave on Medium-High (70%) 4 to 5 minutes, stirring after 2 minutes, until hot. Serve warm with crackers.
