Time 15m Yield 5 cups Number Of Ingredients 9 Steps:
Coarsely chop the drained artichokes.
Time 30m Number Of Ingredients 7 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.
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 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 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 35m Yield 32 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the artichoke hearts, mayonnaise, 1 cup Parmesan, cream cheese and green chile peppers. Scoop the mixture into a pie pan or medium baking pan. Top with the remaining 1/2 cup of Parmesan. Bake for 25 minutes or until bubbly and slightly browned. Serve warm.
Number Of Ingredients 5 Steps:
Mix together in a small bowl and serve.
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 30m Yield 2 1/2 cups, 6-8 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F. Coarsely chop the onion in the food processor. Add drained artichoke hearts. Coarsely chop (on pulse). Don’t over chop. (Over chopping will make the dip thin and watery.). Add lemon juice, parmesan cheese, mayonnaise, cream and pepper. Briefly pulse processor to mix or mix with the spatula. Don’t over chop. Spoon into an ovenproof casserole. You may refrigerate it (covered) for a day or so until you are ready to bake it. Bake uncovered at 400 degrees F for about 25 min until bubbly and top is golden. Serve with sliced french bread.
More about “delicious artichoke dip recipes”
Time 25m Yield 2-1/2 cups. Number Of Ingredients 11 Steps:
In a small nonstick skillet, saute the onion, oregano and thyme in oil until onions are tender. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly., In a food processor, combine the beans, artichokes, lemon juice, salt, cayenne and onion mixture; cover and process until pureed. , Transfer to a small bowl. Cover and refrigerate at least 2 hours before serving. Serve with vegetables and/or pita chips.
