Blue Cheese Artichoke Dip Recipes

BLUE CHEESE ARTICHOKE DIP

Steps:

• Preheat oven 350°F. Place all ingredients in food processor container; cover. Process just until blended, but not completely smooth.
• Spoon into 9-inch pie plate.
• Bake 20 to 25 minutes or until lightly browned. Let stand 5 to 10 minutes before serving. Serve with crackers.

ARTICHOKE DIP

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.

CHEESY ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix artichoke hearts, marinated artichoke hearts, green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese.
• Spread the mixture in a small baking dish. Bake in the preheated oven 30 minutes, until lightly browned and bubbly.

SUPER BLUE CHEESE ARTICHOKE DIP

Steps:

• Combine all ingredients. Place in bowl. Chill for at least one hour. Serve with crackers or toasted and sliced French bread.

BLUE CHEESE DIP

Steps:

• Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste.
• See all 50 Game-Day Dips

ARTICHOKE CHEESE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
• Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.

ARTICHOKE BLUE CHEESE BUTTER

Steps:

• Drain artichokes, and fry in two tablespoons of butter until a bit dark, I like to fry these until some of the leaves are brown.
• Separately melt the rest of the butter, add the shallot and cook a bit 2 minutes, add garlic cook a bit more and then add blue cheese till it melts with the butter. Then add 1/4 lime and mix, add the artichokes and mix.
• Serve and lastly squeeze the other half of the lime on top. Enjoy.

ARTICHOKE BLUE CHEESE FETTUCCINE

Steps:

• Cook fettuccine according to package directions., Meanwhile, place a lightly oiled large nonstick skillet over medium-high heat. Add mushrooms and artichoke hearts; cook and stir until mushrooms are tender. Stir in Alfredo sauce; bring to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Drain fettuccine, reserving 1/3 cup pasta water. Add fettuccine to artichoke mixture; toss to combine, adding reserved pasta water if desired. Sprinkle with blue cheese.

CHEESY ARTICHOKE DIP BY JEAN CARPER

Steps:

• Preheat oven to 350 degrees.
• Cook artichokes according to package directions; chop roughly. Set aside.
• In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
• Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
• Bake for 30 minutes. If top hasn't browned, put under broiler.
• Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.

ARTICHOKE-BLUE CHEESE BISQUE

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add vermouth and simmer until all liquid evaporates, about 4 minutes. Add artichokes, broth, and thyme. Simmer until artichoke hearts begin to fall apart, about 10 minutes. Remove from heat. Cool slightly. Working in batches, puree soup in blender until smooth. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Pour soup into saucepan. Stir in cream and blue cheese. Simmer over medium heat until cheese melts and soup is smooth, whisking constantly, about 2 minutes. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with chives and serve.