Creamy Baked Artichoke Dip Recipes

CREAMY ARTICHOKE DIP

Creamy Artichoke Dip image

My sister Teresa got this recipe from a friend and she passed it along. It's loaded with cheese, artichokes and just the right amount of jalapenos for a crowd-pleasing flavor. -Mary Spencer, Greendale, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 1h20m

Yield 5 cups.

Number Of Ingredients 12

Ingredients

2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
2 cups shredded part-skim mozzarella cheese
1 package (8 ounces) cream cheese, cubed
1 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/2 cup shredded Swiss cheese
2 tablespoons lemon juice
2 tablespoons plain yogurt
1 tablespoon seasoned salt
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon garlic powder
Tortilla chips

Steps:

In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips.

Nutrition Facts : Calories 152 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 519mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

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

CREAMY BAKED ARTICHOKE DIP

Creamy Baked Artichoke Dip image

Make and share this Creamy Baked Artichoke Dip recipe from Food.com.

Provided by Karen in MA

Categories < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 (8 ounce) packages cream cheese, room temperature
1/3 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
3 (6 ounce) jars marinated artichoke hearts, drained, coarsely chopped
1 cup mozzarella cheese, grated
3 green onions, finely chopped
2 teaspoons jalapenos, seeded and minced

Steps:

Preheat oven to 400°F
Using electric mixer, beat first 8 ingredients in large bowl to blend.
Fold in artichokes, mozzarella, green onions and jalapeño.
Transfer to 11 x 7x 2" glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.).
Bake until bubbling and brown on top, about 20 minutes.
Serve hot.

Nutrition Facts : Calories 325.9, Fat 27.5, SaturatedFat 15.9, Cholesterol 79.5, Sodium 410.7, Carbohydrate 12.2, Fiber 3.7, Sugar 1.7, Protein 10.2

ARTICHOKE DIP

Artichoke Dip image

At a previous job whenever the party sign up list got to me I was already filled in to bring this every time! It can be easily halved, but I recommend using only full fat ingredients, it does NOT turn out well with light or nonfat products.

Provided by Michelle S.

Categories < 60 Mins

Time 45m

Yield 1 serving dish

Number Of Ingredients 8

Ingredients

2 cans water packed artichoke hearts, drained
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 cup parmesan cheese (I use Krafts cannister)
garlic powder (I like plenty)
parsley flakes
cayenne pepper
baguette or buttery cracker, as dippers

Steps:

Preheat oven to 350 degrees.
Coarsely chop artichokes, set aside.
Take cream cheese, mayonnaise, Parmesan.
Beat until fluffy.
Add seasonings and artichokes.
Blend well by hand.
Place dip into a casserole (I use a fluted quiche dish) and bake for 25-30 minutes, or until bubbly and lightly golden brown.
Slice bagette, place out crackers, and watch them chow down.

BAKED SPINACH ARTICHOKE DIP

Baked Spinach Artichoke Dip image

This is a favorite at family get togethers. It's always gone in a flash! Serve with tortilla chips or petite sourdough French bread slices.

Provided by Kathy Berliner

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 25m

Yield 32

Number Of Ingredients 7

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
¼ teaspoon ground white pepper
1 teaspoon lemon juice
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 29.8 calories, Carbohydrate 1.9 g, Cholesterol 4.8 mg, Fat 1.5 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 138.7 mg, Sugar 0.1 g

BAKED ARTICHOKE DIP

Baked artichoke dip image

Reader Margaret Cody shares her moreish party dish- the creamy vegetarian filling baked into a round loaf will go down a storm with guests

Provided by Good Food team

Categories Starter

Time 1h25m

Number Of Ingredients 7

Ingredients

400g round cob loaf
2 x 390g tins artichoke hearts , drained
140g light mayonnaise
140g parmesan (or vegetarian alternative), grated
two pinches of garlic salt
small bunch chives , finely chopped
extra crusty bread chunks, crackers or crunchy tortillas, to serve

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.

Nutrition Facts : Calories 211 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.8 milligram of sodium

BAKED ARTICHOKE DIP

Baked Artichoke Dip image

The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.

Categories Vegetable Bake Winter Bon Appétit

Yield Makes about 1 1/3 cups

Number Of Ingredients 10

Ingredients

5 tablespoons (packed) grated Romano cheese (about 1 ounce)
3 tablespoons light mayonnaise
3 tablespoons light sour cream
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/4 teaspoon onion salt
1/8 teaspoon garlic powder
1 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika
French-bread baguette slices, toasted

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.

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