Delicious Artichoke Dip Recipes
QUICK AND EASY ARTICHOKE DIP
Quick and EASY hot artichoke dip! It only takes 15 minutes to make, and everyone loves it. Make it with artichoke hearts, Parmesan cheese, and mayo.
Provided by Elise Bauer
Categories Appetizer Dip Quick and Easy Artichoke Dip Super Bowl
Time 15m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Coarsely chop the drained artichokes.
ARTICHOKE DIP
Steps:
- Preheat oven to 350 degrees F.
- To a mixing bowl add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese. Combine until smooth.
- Stir in chopped artichoke hearts and a little bit of dill weed, to taste.
- Place in a greased baking dish (most pan sizes around 8x8 in or a little smaller will work. You could even use a pie pan).
- Sprinkle remaining 1/4 cup of parmesan cheese on top. Sprinkle with a little extra dill weed, if desired.
- Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.
Nutrition Facts : Calories 315 kcal, Carbohydrate 6 g, Protein 12 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 63 mg, Sodium 728 mg, Sugar 2 g, ServingSize 1 serving
SIMPLE ARTICHOKE DIP
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
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
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
DELICIOUS ARTICHOKE DIP
This hot artichoke dip is the life of any party. Serve hot with celery, toasted bread or crackers.
Provided by Tiffany Rhine
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 25m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium-sized mixing bowl, stir together mayonnaise, sour cream, Parmesan cheese and onion. When these ingredients are combined, mix in artichoke hearts, lemon juice, salt and pepper. Transfer mixture to a shallow baking dish.
- Bake at 400 degrees F (200 degrees C) for 20 minutes, or until light brown on top.
Nutrition Facts : Calories 220.9 calories, Carbohydrate 6.6 g, Cholesterol 23.3 mg, Fat 19.2 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 481.4 mg, Sugar 0.9 g
YUMMY ARTICHOKE DIP
Mmmmm Mmmm good!!! Generous amounts of Parmesan cheese make this dip a sure crowd pleaser. Serve with corn chips. Substitute chopped jalapeno peppers for the green chiles if you dare.
Provided by CYEPP
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 35m
Yield 32
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the artichoke hearts, mayonnaise, 1 cup Parmesan, cream cheese and green chile peppers. Scoop the mixture into a pie pan or medium baking pan. Top with the remaining 1/2 cup of Parmesan.
- Bake for 25 minutes or until bubbly and slightly browned. Serve warm.
Nutrition Facts : Calories 103.6 calories, Carbohydrate 1.1 g, Cholesterol 14.4 mg, Fat 10.1 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 192 mg, Sugar 0.2 g
10 ARTICHOKE DIPPING SAUCES
No dry artichokes here! Here are 10 simple and easy dipping sauce ideas.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 5
Steps:
- Mix together in a small bowl and serve.
EASY CREAMY ARTICHOKE DIP
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
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 DIP
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
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.
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.
5 MINUTE DELICIOUS ARTICHOKE DIP (FOOD PROCESSOR, MAKE AHEAD)
I have adapted this recipe from the Joy of Cooking with a few modifications that have crept in over my many years of making it. It is always a crowd pleaser and it is a breeze to prepare in the food processor. If you don't have a food processor, you can easily do the chopping and mixing by hand. You can also make it a day ahead and refrigerate until you are ready to bake. A double batch will fit in a standard food processor.
Provided by StephanieZ
Categories Cheese
Time 30m
Yield 2 1/2 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Coarsely chop the onion in the food processor.
- Add drained artichoke hearts. Coarsely chop (on pulse). Don't over chop. (Over chopping will make the dip thin and watery.).
- Add lemon juice, parmesan cheese, mayonnaise, cream and pepper. Briefly pulse processor to mix or mix with the spatula. Don't over chop.
- Spoon into an ovenproof casserole. You may refrigerate it (covered) for a day or so until you are ready to bake it.
- Bake uncovered at 400 degrees F for about 25 min until bubbly and top is golden.
- Serve with sliced french bread.
Nutrition Facts : Calories 451.9, Fat 20.8, SaturatedFat 7.8, Cholesterol 42.1, Sodium 1148.4, Carbohydrate 51.3, Fiber 6, Sugar 2.7, Protein 15.9
GARLIC ARTICHOKE DIP
Not only is this chilled dip delicious and lower in fat, but it also offers easy make-ahead convenience. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2-1/2 cups.
Number Of Ingredients 11
Steps:
- In a small nonstick skillet, saute the onion, oregano and thyme in oil until onions are tender. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly., In a food processor, combine the beans, artichokes, lemon juice, salt, cayenne and onion mixture; cover and process until pureed. , Transfer to a small bowl. Cover and refrigerate at least 2 hours before serving. Serve with vegetables and/or pita chips.
Nutrition Facts : Calories 81 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 271mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic exchanges
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