Cold Artichoke Parmesan Dip Recipes

PARMESAN ARTICHOKE DIP

Parmesan Artichoke Dip image

I found this recipe in the "Home By Design" magazine. It was contributed by one of their editors. I've tried others but this is the best I've tried so far. Try it--you won't be disappointed! Serve with sliced bread, pita chips, or fresh veggies.

Provided by Noni Suzanne

Categories Thanksgiving

Time 40m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

16 ounces cream cheese
2 (14 ounce) cans quartered artichokes
1 cup mayonnaise
2 cups grated parmesan cheese
3 garlic cloves, minced
1 teaspoon salt

Steps:

Preheat oven to 350.
Soften cream cheese in a microwave-safe bowl until spreadable.
Add in remaining ingredients and mix together using a spatula.
Place mixture in a 9 x 13 baking dish and bake for 30 minutes, or until cheese is bubbly.

ARTICHOKE PARMESAN DIP

Artichoke Parmesan Dip image

This is a copy cat recipe. When I lived in Bellevue I would buy this dip from Top Foods. The last time there I saved the container and wrote down the ingredients listed. This is my interpretation of that recipe. I hope you like it.

Provided by BM171676

Categories < 30 Mins

Time 30m

Yield 1 container

Number Of Ingredients 7

Ingredients

2 (14 ounce) cans water-packed artichoke hearts
2 cups mayonnaise
1 1/2 cups shredded parmesan cheese
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon white pepper
parsley (to garnish)

Steps:

Drain the artichoke hearts. Cut them into halves.
Combine Mayo, Cheese, Garlic Powder, Salt, and Pepper in a large bowl until thoroughly mixed together. (When adding the garlic powder you might want to do it "to taste").
Add artichoke hearts to this mixture.
Transfer to a desired dish or bowl and garnish with Parsley if desired.
Refrigerate at least 1 hour before serving.
Best if served cold on melba toast or crackers.

Nutrition Facts : Calories 2927.9, Fat 202.7, SaturatedFat 49.6, Cholesterol 254.2, Sodium 8440.8, Carbohydrate 219.4, Fiber 69.5, Sugar 39.4, Protein 86.1

HOT ARTICHOKE, PARMESAN & ROASTED GARLIC DIP

Hot Artichoke, Parmesan & Roasted Garlic Dip image

In this yummy hot appetizer dip, freshly roasted garlic gets mashed into a fragrant paste and then mixed with chopped artichokes, mayo and Parmesan.

Provided by My Food and Family

Categories Dips & Spreads

Time 1h10m

Yield 18 servings, 2 Tbsp. each

Number Of Ingredients 6

Ingredients

1 head garlic
1/2 tsp. oil
1 can (14 oz.) artichoke hearts, drained, chopped
1 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. chopped tomato es

Steps:

Heat oven to 350ºF.
Cut 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min.
Slip roasted garlic from skins into large bowl; mash to a paste. Mix with all remaining ingredients except tomatoes.
Spoon into shallow ovenproof dish sprayed with cooking spray.
Bake 20 to 25 min. or until hot and bubbly. Top with tomatoes.

Nutrition Facts : Calories 120, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 1 g, Protein 3 g

SIMPLE ARTICHOKE DIP

Simple Artichoke Dip image

Serve with sliced baguettes or pita chips.

Provided by Dawn

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes

Time 25m

Yield 7

Number Of Ingredients 3

Ingredients

1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 5.1 g, Cholesterol 22 mg, Fat 28.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 561.4 mg, Sugar 0.4 g

EASY CREAMY ARTICHOKE DIP

Easy Creamy Artichoke Dip image

Few dishes are so easy and taste so good as this one. This creamy artichoke dip improves with 12 to 24 hours in the fridge, allowing all of the flavors to meld. Delicious served with roasted veggies, carrot sticks, pita chips, or tortilla strips. If you like artichokes, this dish has your name all over it.

Provided by Laura Kelso

Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

1 (14 ounce) can artichoke hearts in water, drained
½ cup grated Parmesan cheese
⅓ cup mayonnaise
⅓ cup sour cream
1 clove garlic, or more to taste, minced
1 squeeze fresh lemon juice
1 pinch salt and ground black pepper

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.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 4.3 g, Cholesterol 12.1 mg, Fat 10.7 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 335.2 mg, Sugar 0.2 g

ARTICHOKE, GARLIC PARMESAN DIP

Artichoke, Garlic Parmesan Dip image

This recipe is a hit wherever I take it. I copied it from a friend at a baby shower because I liked it so much. I love it for its simplicity and great taste!

Provided by Jennifer Reynolds

Categories Cheese

Time 1h

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1 (13 3/4 ounce) can artichoke hearts
1 cup parmesan cheese
1 cup mayonnaise
garlic
Wheatables crackers

Steps:

Preheat oven to 350°F.
Drain artichoke hearts and puree them in your food processor.
Mix pureed artichoke hearts, one cup of mayonnaise, one cup of parmesan cheese and garlic to taste in an oven safe bowl or small casserole dish.
Bake in oven at 350°F degrees for 25-35 minutes until light golden brown.
Let cool for 10 minutes before serving with wheatables vegetable flavored crackers.

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