Baked Artichoke Dip Recipes

BAKED PARMESAN ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients in an oven safe baking dish and bake for 40 minutes or until golden and bubbly.

BAKED ARTICHOKE DIP

Steps:

• Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic.
• Add the grated cheese, yogurt, mayonnaise, salt, and cayenne to the blended mixture and stir by hand until well combined.
• Pour the mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more grated cheese. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes. If you aren't getting good browning, use your broiler for the last few minutes but keep an eye on things to prevent burning.

BAKED ARTICHOKE DIP

Steps:

• 1. 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.
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BAKED ARTICHOKE DIP

Steps:

• Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 1 1/2-cup ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.)
• Preheat oven to 375°F. Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
• Preheat broiler. Sprinkle dip with remaining 1 tablespoon grated Romano cheese and paprika. Broil until cheese melts, about 2 minutes. Serve warm with toasted baguette slices.

BAKED SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
• Bake for 15 to 20 minutes, or until hot and bubbly.

ARTICHOKE DIP

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.

BAKED ARTICHOKE DIP

Steps:

• Process artichokes, onion and garlic in the food processor until smooth (or if you like, until blended, but still have texture).
• In medium sized bowl (or if you're a little lazy like me, right in the medium sized ceramic baking dish), combine remaining ingredients except parsley and bread, reserving 1 cup of mozzarella.
• Sprinkle remaining cheese over artichoke dip, and sprinkle with chopped parsley.
• Bake at 400º for 20 minutes, or until bubbly and beginning to brown.
• Serve with crusty french bread slices.

ARTICHOKE DIP

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.

EASY BAKED ARTICHOKE RECIPE BY TASTY

Steps:

• Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
• Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
• Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
• Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
• When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
• Enjoy!

SIMPLE ARTICHOKE DIP

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.

BAKED ARTICHOKE-BROCCOLINI DIP

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the broccolini; cook until tender, about 3 minutes. Drain, then blot dry with paper towels and let cool, 5 minutes.
• Transfer the broccolini to a food processor and pulse until finely chopped. Add the cream cheese, mayonnaise, sour cream, 1/2 cup parmesan, the lemon zest, hot sauce and garlic; pulse until smooth. Transfer the mixture to a bowl and fold in the artichoke hearts, havarti, dill and all but 1 tablespoon of the scallions. Transfer to a 1-quart baking dish and top with the remaining 1/4 cup parmesan.
• Bake until lightly browned and bubbling, 25 to 30 minutes. Top with more dill and the reserved scallions.
• Serve with pita chips or tortilla chips.

BAKED ARTICHOKE DIP

Steps:

• Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in a medium bowl to blend.
• Stir in chopped artichoke hears.
• Transfer mixture to a 1 1/2 cup Ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.).
• Preheat oven to 375°F
• Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
• Preheat broiler.
• Sprinkle dip with remaining 1 tablespoon Romano cheese and paprika.
• Broil until cheese melts, about 2 minutes.
• Serve warm with toasted baguette slices.

BAKED ARTICHOKE DIP WITH WINTER CRUDITES

Steps:

• Remove leaves from 1 artichoke heart; pat dry, and reserve. Thinly slice remaining artichokes; pat dry.
• Preheat oven to 400 degrees. Melt 4 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk, and bring to a boil. Add salt, pepper, and cayenne, and simmer until thickened, about 2 minutes. Remove from heat, and stir in cheeses.
• Melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add onion, and cook 3 minutes. Add thyme, garlic, and sliced artichokes, and cook for 3 minutes. Add to cheese mixture along with zest. Transfer to an 8-cup baking dish. Top with reserved artichoke leaves. Sprinkle with breadcrumbs.
• Bake until golden and bubbling, about 15 minutes. Let cool slightly. Garnish with thyme leaves. Serve with crudites.

BAKED ARTICHOKE DIP

Steps:

• Heat oven to 180C/160C fan/gas 4. Slice the top off and hollow out the loaf. Break the artichoke hearts into chunks, place in a bowl with the mayonnaise, Parmesan, garlic salt and a good grinding of black pepper, then mix well.
• Fill the hollowed-out loaf with the artichoke mixture. Pop the lid back on, wrap the loaf in foil, then bake for 20 mins. Remove the foil and give the mixture a stir, then rewrap and return to the oven for a further 45-50 mins or until the filling is piping hot.
• Remove from the oven, scatter over the chives and dive in.

BAKED ARTICHOKE DIP

Steps:

• Preheat oven to 350ºF.
• Set aside 1/2 cup parmesan cheese.
• Combine the rest of the ingredients in a bowl and stir until well combined.
• Transfer the mixture to a casserole dish. Top with remaining parmesan cheese.
• Bake, uncovered, for 45 minutes until light brown and bubbly.
• Cool for 5 minutes before serving.