Awesome Artichoke Dip Recipes

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Awesome Artichoke Dip image

Artichoke dip is, by definition, awesome. Ours is not only hot, melty and creamy, but it also boasts a crust of savory Parmesan. You win!

Provided by My Food and Family

Categories     Spices

Time 40m

Yield 18 servings, 2 Tbsp. each

Number Of Ingredients 8

1 pkt. SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix
2 tsp. dried Italian seasoning
1/4 tsp. garlic powder
3/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 cup KRAFT Grated Parmesan Cheese
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Real Mayo Mayonnaise
1 can (14 oz.) artichoke hearts, drained, chopped


  • Heat oven to 375ºF.
  • Combine coating mix and seasonings in medium bowl; stir in shredded cheese and Parmesan cheese.
  • Reserve 1/2 cup shredded cheese mixture; mix remaining with cream cheese, mayo and artichokes. Spoon into shallow 1-qt. baking dish or 9-inch pie plate; top with reserved cheese mixture.
  • Bake 25 min. or until heated through.

Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 5 g, Fiber 1 g, Sugar 1 g, Protein 3 g


Artichoke Dip image

Crackers make great dippers for this artichoke dip recipe. Chips and breadsticks work well, too. It's become the traditional introduction to our family's Christmas Eve dinner. -Mrs. William Garner, Austin, Texas

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 cups.

Number Of Ingredients 7

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup mayonnaise
1/3 to 1/2 cup grated Parmesan cheese
1 garlic clove, minced
Dash hot pepper sauce
Paprika, optional
Assorted crackers


  • 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.

Nutrition Facts : Calories 117 calories, Fat 12g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 168mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.


Absolutely Awesome Spinach Artichoke Dip image

Everyone has at least one Spinach Artichoke Dip recipe, and most everyone has their favorite. This is my take on the Pioneer Woman's version, a little different and worth the extra effort. This one is really, really good! Lighten it up by using fat free or light cream cheese, sour cream, part-skim mozzarella, and low fat milk...

Provided by Donna Graffagnino

Categories     Other Snacks

Time 1h15m

Number Of Ingredients 14

6 Tbsp butter, divided
4 Tbsp garlic, minced
1 bag(s) about 16 oz fresh spinach, coarsley chopped
1/4 tsp fresh cracked black pepper or cayenne
2 can(s) artichoke hearts, drained and coarsely chopped
3 Tbsp flour
1 1/2 c milk (more if needed)
1 pkg 8 oz block cream cheese, softened
1 pkg 8 oz tub spreadable onion & chive cream cheese
1/2 c parmigiana reggiano, freshly grated
3/4 c pepper jack cheese, grated
1/2 c sour cream
1 c mozzarella cheese
salt & white pepper or cayenne (if needed)


  • 1. Melt 3 tablespoons butter in a large skillet over medium high heat. Add the artichokes and cook for several minutes, until liquid is cooked off and they just start to get a little color.
  • 2. Lower heat to medium and add minced garlic; cook for a couple of minutes until fragrant but don't brown the garlic.
  • 3. Add the spinach and continue to stir for a few minutes until spinach wilts. Pour spinach mixture into a bowl and set aside.
  • 4. In the same skillet melt 3 tablespoons of butter and whisk in the flour until a paste forms. Cook over medium-low heat for a couple of minutes to cook out the flour taste, then whisk in the milk. Continue to stir until smooth and sauce begins to thicken. Add more milk if needed. You want it to be a medium thickness that coats the back of a spoon. (Think Alfredo Sauce thickness.)
  • 5. Add both cream cheeses, Parmigiana, Pepper Jack, and sour cream; stir until sauce is smooth and cheeses melted.
  • 6. Return the artichoke and spinach mixture to the skillet and stir to combine. Taste and add salt, white pepper or cayenne, if needed.
  • 7. Pour into buttered baking dish. Top with Mozzarella and bake at 375 for 15 minutes, or until cheese is melted and bubbly. If you want a golden cheesy crust bake it another 5-10 minutes.
  • 8. Serve with my Garlic Parmesan Panetini, Melba rounds or tortilla or pita chips. Enjoy!
  • 9. TIP: For an alternative appetizer stuff mushroom caps with this dip and bake for 10 minutes.


Amazing Artichoke and Spinach Dip image

I created this recipe by taking my favorite feature from every spinach and/or artichoke dip I've tried. Everyone seems to love it. Serve with nacho chips, crackers, rye bread, pita, you name it!

Provided by WorkingWarden

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 45m

Yield 10

Number Of Ingredients 13

1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 small onion, finely chopped
1 cup creamy salad dressing, e.g. Miracle Whip ™
1 cup mayonnaise
½ cup sour cream
½ cup shredded Swiss cheese
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup grated Romano cheese
1 teaspoon garlic powder
salt and pepper to taste
1 (10 ounce) box frozen chopped spinach, thawed and drained
¼ cup grated Parmesan cheese


  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil.
  • Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.

Nutrition Facts : Calories 385.9 calories, Carbohydrate 9.4 g, Cholesterol 46 mg, Fat 34.6 g, Fiber 1.6 g, Protein 10.8 g, SaturatedFat 9.5 g, Sodium 624.1 mg, Sugar 4.5 g


Cheesy Artichoke Dip image

"I first tasted this warm, well-flavored dip at our daughter's house-and immediately asked for the recipe," relates Ramona Larson, a homemaker from Andover, Minnesota. Since then, she's served it herself at family gatherings. "Everyone who tries it comes back for more," she reports. If you'd like, you can place the dip in a hollowed-out-artichoke, just like our kitchen crafters did. Or keep it in the dish you bake it in-either way, it'll heat up any setting.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 servings.

Number Of Ingredients 9

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup mayonnaise
1 cup shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese, divided
1 tablespoon chopped onion
1 tablespoon minced fresh parsley
1/4 teaspoon garlic salt
2 to 3 fresh artichokes, optional
Assorted crackers


  • In a bowl, combine the artichoke hearts, mayonnaise, mozzarella cheese, 1/2 cup of Parmesan cheese, onion, parsley and garlic salt. Spoon into an ungreased 1-qt. baking dish. Top with remaining Parmesan cheese. , Bake, uncovered, at 350° for 20 minutes. If desired, use fresh artichokes as serving "bowls". Remove the center leaves, leaving a hollow shell; spoon dip into shell. Serve warm with crackers.

Nutrition Facts : Calories 160 calories, Fat 14g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 299mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.


Awesome Artichoke Dip image

My friend made this at a party and I just had to have her recipe. This is the best artichoke dip that I have ever tasted. You might want to double the recipe because this stuff will go very quickly! I've made this several times now and the key is to rinse the spinach well before putting it in the recipe. Otherwise you will have green dip! Other cheeses, and cheese blends work fine in place of the parmesan. However, I feel the parmesan gives the best flavor combination. Fresh lemon juice really makes this recipe different from other spinach artichoke dips and adds a much needed zing to the recipe. Its also best to use the freshest garlic you can get your hands on.

Provided by Pepper Monkey

Categories     < 60 Mins

Time 35m

Yield 1 Dish of Dip (serves about 8-10 people easy)

Number Of Ingredients 7

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
3 garlic cloves, minced
1/2 cup mayonnaise
8 ounces cream cheese
2 tablespoons lemon juice
1 cup grated parmesan cheese


  • Preheat your oven to 375 degrees.
  • Grease a 7x11 baking dish in a medium bowl mix cream cheese and mayo until smooth add chopped artichokes, chopped spinach and parmesan.
  • Add lemon juice and minced garlic mix together well. For a smoother texture, pulse in a food processor until the desired texture is achieved. This will also help mix things more completely and give a better fusion of flavors.
  • Bake covered with aluminum foil for 20 minutes.
  • During the last 5 minutes of baking remove the foil. The top should be golden brown around the edges when it is done.
  • Serve while hot with tortilla chips, fresh veggies, or Italian bread.

Nutrition Facts : Calories 1988.3, Fat 149.8, SaturatedFat 73.9, Cholesterol 368, Sodium 4561.6, Carbohydrate 100.5, Fiber 30.6, Sugar 16.1, Protein 82.3


Awesome Spinach & Artichoke Dip image

I found this recipe on the internet and I must say it is the best dip I have found so far. It purports to be the dip from the restaurant Houston's. I can't say for sure whether it is or isn't but can only say how good it is.

Provided by Luby Luby Luby

Categories     Spinach

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

2 (10 ounce) boxes frozen spinach, thawed
1/4 cup butter
2 tablespoons minced garlic
1/2 cup minced onion
1/4 cup all-purpose flour
1 pint heavy whipping cream
1/4 cup chicken stock
2 teaspoons fresh lemon juice
1/2 teaspoon hot sauce
1/4 teaspoon ground cayenne pepper
1 teaspoon salt
2/3 cup grated fresh pecorino romano cheese
1/4 cup sour cream
1 cup shredded white cheddar cheese
1 (12 ounce) jar marinated artichoke hearts, drained and coarsely chopped.


  • Preheat oven to 350 degrees.
  • Squeeze all of the moisture out of the thawed spinach (I use a potato ricer- it does a great job) and set aside.
  • In heavy saucepan over medium heat, saute garlic and onion in butter until soft, about 15 or 20 minutes.
  • Add flour and cook for 3 minutes.
  • Slowly whisk in cream and stock and bring to a boil, stirring constantly.
  • Once it starts boiling add lemon juice, hot sauce, salt, cayenne pepper and Romano Cheese, stirring until the cheese had melted.
  • Remove from heat and add sour cream and then fold in spinach and artichoke hearts.
  • Transfer to a baking dish and sprinkle cheddar on top.
  • Bake until cheese has melted or if your baking dish is broiler proof broil until cheese had melted and is slightly browned on top.


Mediterranean Artichoke Dip image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 16 servings

Number Of Ingredients 13

Two 14-ounce cans artichoke hearts, drained and roughly chopped
1 cup mayonnaise
1/2 cup hummus
1/2 cup crumbled feta
1/2 cup pitted kalamata olives, chopped
1/2 cup pitted Castelvetrano olives, chopped
1/4 cup pimientos, chopped
1/4 cup sour cream
2 tablespoons roughly chopped fresh parsley
2 cloves garlic, minced
3 cups grated Monterey Jack cheese
1 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper


  • Preheat the oven to 350 degrees F.
  • In a large bowl, add the artichoke hearts, mayonnaise, hummus, feta, kalamata olives, Castelvetrano olives, pimientos, sour cream, parsley, garlic, 2 cups of the Monterey Jack and 3/4 cup of the Parmesan and season with salt and pepper. Fold to combine. Spoon the mixture into an 8-inch baking dish. Top with the remaining 1 cup Monterey Jack and 1/4 cup Parmesan.
  • Bake until the cheese is melted and bubbly, about 25 minutes. Cover and take to the party!

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