Hot Artichoke And Dill Dip Recipes

HOT ARTICHOKE AND DILL DIP

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the artichokes and place a heatproof bowl or plate on top to keep them submerged. Cook until the artichokes are very tender and the leaves are easy to pull off, 45 minutes to 1 hour. Drain and rinse under cold water until cool enough to handle.
• Working with one artichoke at a time, pull off the leaves until you reach the thin core of very tender leaves. Place the leaves in a plastic bag and refrigerate to serve with the dip, if desired. Pull off the core to reveal the heart. Using a dessert spoon, scoop out and discard the fuzzy choke. Using a small sharp knife, trim off any tough skin from the hearts and the stems, if attached (the inner stem has the same flavor as the heart). Chop the heart and stems into ½-inch cubes.
• Mix the chopped artichoke, havarti, Parmesan, mayonnaise, dill, and garlic in a medium bowl. Transfer to a 3- to 4-cup baking dish. (The dip can be covered and refrigerated for up to 1 day.)
• Position a rack in the center of the oven and preheat the oven to 350°F.
• Sprinkle the bread crumbs on the dip and drizzle with the oil. Bake until the dip is bubbling, 20 to 30 minutes (longer if it's been refrigerated). Serve hot.
• Original Artichoke Dip: Mix ½ cup Hellmann's or Best Foods mayonnaise, ½ cup sour cream, one 14-ounce can artichoke hearts, drained and chopped, 1/3 cup freshly grated Parmesan, and 1/8 teaspoon hot red pepper sauce. Bake as directed.

HOT ARTICHOKE AND CRAB DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
• Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

HOT ARTICHOKE DIP

Steps:

• Drain artichoke.
• Place in mixing bowl, mash, add cream cheese, mayo, mozzarella and Parmesan cheese and garlic powder.
• Blend well, turn into shallow baking dish.
• Bake 15 minutes@ 350 or until bubbly.
• Serve with Bagel Chips (garlic is very good).

HOT ARTICHOKE AND SPINACH DIP II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
• In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
• Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

ARTICHOKE DILL DIP

Steps:

• Preheat oven to 350 degrees. Drain and chop artichoke hearts. Mix all ingredients together and bake in a casserole dish sprayed with Pam for 25 minutes. Serve hot with toast rounds or crackers.

HOT SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350°. In a large bowl, beat the first 7 ingredients until combined. Stir in artichokes, spinach, chiles and pimientos. Transfer to a greased 3-cup baking dish; sprinkle with mozzarella. Place on a rimmed baking sheet., Bake until hot and bubbly, 40-45 minutes. Serve with tortilla chips or bread.