Hot Cheesy Artichoke Dip Appetizer Recipes

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HOT AND CHEESY ARTICHOKE DIP



Hot and Cheesy Artichoke Dip image

Hot and Cheesy Artichoke Dip is packed with cream cheese, mozzarella and Parmiggiano Reggiano, and lots of artichokes! Add this flavorful and bubbly dip to some toasted baguette slices or pita, and it's the dip of your dreams. Hot, rich, irresistibly creamy and super simple to make!

Provided by Lora

Categories     Appetizer

Time 45m

Number Of Ingredients 11

8 oz cream cheese (softened)
2/3 cup sour cream
1/3 cup mayonnaise
1 garlic clove (minced)
1 1/2 cups mozzarella cheese (divided use)
1/2 cup fresh shredded Parmigiano Reggiano cheese
14 oz marinated artichoke hearts (chopped)
1 to 2 tablespoons flat leaf parsley (finely chopped)
1 teaspoon paprika
1/2 teaspoon freshly ground pepper
juice of one lemon

Steps:

  • Preheat oven to 375 degrees F.
  • In a medium sized bowl add the softened cream cheese, sour cream, mayonnaise and garlic; mix these ingredients well with a hand mixer (you could also mix in bowl of a stand mixer or also mix by hand with a wooden spoon), until they are blended, smooth and fluffy.
  • Stir in 1 cup mozzarella cheese and the Parmigiano Reggiano cheese; next, fold in the chopped artichoke hearts.
  • Add in the parsley, paprika, crushed pepper and lemon juice; stir it all together.
  • To bake, spoon mixture into a 9x9 casserole dish (or deep dish pie plate) dish, and smooth the top with a spoon; sprinkle over the remaining 1/2 cup of shredded four cheese blend, and place into the oven to bake for 20-22 minutes, or until the dip is hot, bubbly and golden on top; serve with baguette slices or chips.
  • To prep baguette slices: slice baguette into 1/2" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.

HOT AND CHEESY ARTICHOKE DIP



Hot and Cheesy Artichoke Dip image

This hot, cheesy artichoke dip is the perfect easy-to-make hot appetizer and a definite crowd pleaser!

Provided by Karlynn Johnston

Categories     Appetizer

Number Of Ingredients 7

two 14 oz cans artichoke hearts ( chopped and drained well)
1 cup mayonnaise
8 oz cream cheese (softened)
1/8 tsp black pepper
1/2 tsp garlic powder (or to taste)
2 cups shredded mozzarella cheese (divided)
1/2 cup grated Parmesan cheese (divided)

Steps:

  • Preheat your oven to 350°F.
  • In a medium sized mixing bowl, combine the artichokes, mayonnaise, cream cheese, black pepper, garlic powder, 1 cup of the shredded mozzarella, and 1/4 cup parmesan cheese. Mix until blended together completely. Taste test and add more garlic powder and salt if needed.
  • Spread the dip into a 9-inch-deep dish pie plate or a 9-10 inch cast iron pan
  • Sprinkle the remaining one cup mozzarella cheese on top, then sprinkle the remaining 1/4 cup Parmesan cheese over top of dip.
  • Bake in the preheated oven for 20-25 minutes, until the top is bubbly and browned and the dip is heated through. If the dip is browning too quickly, cover with aluminum foil then continue to bake until heated through.
  • Serve hot with assorted crackers, bread crisps, etc.

Nutrition Facts : Calories 110 kcal, Carbohydrate 2 g, Protein 4 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 228 mg, Sugar 1 g, ServingSize 1 serving

WARM AND CHEESY ARTICHOKE DIP WITH TOAST



Warm and Cheesy Artichoke Dip with Toast image

Provided by Nancy Fuller

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 7

3 cups artichoke hearts, coarsely chopped
1 cup mayonnaise
1 cup grated Parmesan
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper
1/4 cup breadcrumbs
1 baguette, cut into 1/2-inch slices

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the artichoke hearts, mayonnaise, Parmesan, parsley, a small pinch of salt and lots of pepper in a mixing bowl. Fold it all together to combine, then transfer to a small baking dish or oven-safe serving bowl. Top with the breadcrumbs and cover with aluminum foil.
  • Bake until golden and bubbly, 30 minutes.
  • Meanwhile, arrange the baguette slices on a baking sheet and toast in the oven for 3 or 4 minutes.
  • Allow the dip to cool slightly. Serve with the toasts.

HOT ARTICHOKE DIP



Hot Artichoke Dip image

Make and share this Hot Artichoke Dip recipe from Food.com.

Provided by Donna Schueller

Categories     < 60 Mins

Time 45m

Yield 1 bowl, 12 serving(s)

Number Of Ingredients 6

15 ounces artichoke hearts, canned not marinated
8 ounces cream cheese
1/2 cup mayonnaise
4 ounces mozzarella cheese, shredded
1 cup parmesan cheese, grated
1/8 teaspoon garlic powder

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).

Nutrition Facts : Calories 148, Fat 11.1, SaturatedFat 6.4, Cholesterol 35.6, Sodium 268.8, Carbohydrate 5.6, Fiber 3, Sugar 1.1, Protein 7.5

CHEESY ARTICHOKE DIP



Cheesy Artichoke Dip image

"I first tasted this warm, well-flavored dip at our daughter's house-and immediately asked for the recipe," relates Ramona Larson, a homemaker from Andover, Minnesota. Since then, she's served it herself at family gatherings. "Everyone who tries it comes back for more," she reports. If you'd like, you can place the dip in a hollowed-out-artichoke, just like our kitchen crafters did. Or keep it in the dish you bake it in-either way, it'll heat up any setting.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 servings.

Number Of Ingredients 9

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup mayonnaise
1 cup shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese, divided
1 tablespoon chopped onion
1 tablespoon minced fresh parsley
1/4 teaspoon garlic salt
2 to 3 fresh artichokes, optional
Assorted crackers

Steps:

  • In a bowl, combine the artichoke hearts, mayonnaise, mozzarella cheese, 1/2 cup of Parmesan cheese, onion, parsley and garlic salt. Spoon into an ungreased 1-qt. baking dish. Top with remaining Parmesan cheese. , Bake, uncovered, at 350° for 20 minutes. If desired, use fresh artichokes as serving "bowls". Remove the center leaves, leaving a hollow shell; spoon dip into shell. Serve warm with crackers.

Nutrition Facts : Calories 160 calories, Fat 14g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 299mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

HOT CHEESY ARTICHOKE DIP



Hot Cheesy Artichoke Dip image

Ideal for the hectic holiday season, this crowd-pleasing appetizer is ready for dipping in 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 22

Number Of Ingredients 10

1 cup milk
3/4 cup canned artichoke hearts, drained, chopped
1 slice bacon, crisply cooked, crumbled, or 1 tablespoon cooked real bacon pieces
4 teaspoons all-purpose flour
2 teaspoons Dijon mustard
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 1/2 cups shredded Cheddar cheese (6 oz)
1 loaf (8 oz. box) VELVEETA™ Original Cheese, cubed
Baguette French bread slices or Melba bagel chips

Steps:

  • In 2-quart saucepan, mix milk, artichoke hearts, bacon, flour, mustard, garlic powder and pepper. Cook over medium-low heat 4 to 6 minutes, stirring constantly, until hot and thickened, but not boiling.
  • Gradually stir in cheeses. Cook about 2 minutes, stirring constantly, until cheeses are melted.
  • Transfer mixture to fondue pot. Adjust flame or heat so mixture stays hot but does not boil. Serve warm with baguette bread slices.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving

HOT CHEESY ARTICHOKE DIP APPETIZER



Hot Cheesy Artichoke Dip Appetizer image

Make and share this Hot Cheesy Artichoke Dip Appetizer recipe from Food.com.

Provided by The Miserable Gourm

Categories     High In...

Time 30m

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 4

2 (15 ounce) cans artichokes, in water (drained and roughly chopped)
1 lb mozzarella cheese (cubed or shredded)
1 cup mayonnaise
1/2 cup parmesan cheese, grated or 1/2 cup romano cheese

Steps:

  • Combine all ingredients in a large bowl and transfer into an an oven safe casserole dish. Heat at 350 degrees for about 20 min until bubbly. Serves best on Pepperidge Farm Distinctive Crackers, but I have used Bagel Chips, Crostini, Butter Crackers, etc.
  • This recipe can also be cooked in a crock pot on high for one hour, then turn down to warm until the guests arrive.

CHEESY ARTICHOKE DIP



Cheesy Artichoke Dip image

Loads of cheese and artichoke flavor make this dip a favorite. Serve hot from the oven with white tortilla chips, and don't expect any leftovers!

Provided by Leanne Hockenberry

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

Time 40m

Yield 32

Number Of Ingredients 6

1 (14 ounce) can artichoke hearts, drained and chopped
1 (6 ounce) can marinated artichoke hearts, drained and chopped
1 (4 ounce) can chopped green chile peppers, drained
1 cup mayonnaise
1 (4 ounce) package grated Parmesan cheese
1 (8 ounce) package shredded mozzarella cheese

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.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 2.6 g, Cholesterol 9.8 mg, Fat 7.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 265.3 mg, Sugar 0.3 g

CHEESY HOT ARTICHOKE SPINACH DIP



Cheesy Hot Artichoke Spinach Dip image

This hot dip is favored by family and friends so it always appears on my party menus. To avoid last-minute fuss, I assemble it the night before and bake it when I need it the next day.

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 5 cups.

Number Of Ingredients 14

1/2 cup chopped green onions
2 tablespoons butter
4 ounces cream cheese, softened
2 packages (10 ounces each) frozen creamed spinach, thawed
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup shredded Monterey Jack cheese
1 cup shredded Swiss cheese
1 tablespoon Worcestershire sauce
1/2 teaspoon Cajun seasoning
1/2 teaspoon minced fresh thyme
1/2 teaspoon hot pepper sauce
1 garlic clove, minced
1/4 cup grated Parmesan cheese
Toasted baguette slices or pita chips

Steps:

  • In a small skillet, cook onions in butter until tender; set aside. In a large bowl, beat cream cheese until smooth. Stir in the onion mixture, spinach, artichokes, Monterey Jack and Swiss cheeses, Worcestershire sauce, Cajun seasoning, thyme, hot pepper sauce and garlic. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly around the edges. , Top with Parmesan cheese. Broil 4-6 in. from the heat for 3-5 minutes or until golden brown. Serve warm with baguette slices or pita chips. Refrigerate leftovers.

Nutrition Facts : Calories 106 calories, Fat 7g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 302mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

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