CREAMY HOT ARTICHOKE DIP RECIPE - (4.6/5)
Provided by sandiB2010
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Combine all ingredients in 1-quart casserole. Bake uncovered for 25 minutes or until heated through. Serve with your favorite dippers. VARIATIONS: For a Spinach & Artichoke Dip, add 1 (10 ounce) package frozen chopped spinach, cooked and squeezed dry. For a Seafood Artichoke Dip, add 1 (6 ounce) can crab meat, drained and flaked. For an Italian Artichoke Dip, add 1/2 cup shredded mozzarella cheese and 1/4 cup drained and chopped sun-dried tomatoes. For a Roasted Red Pepper Artichoke Dip, add 1/2 cup shredded mozzarella cheese and 1/2 cup drained and chopped roasted red peppers. For a Mexican Artichoke Dip, omit Parmesan cheese and add 1 (4 ounce) can diced green chilies undrained, 1 cup shredded Monterey Jack cheese, 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste. Also terrific with Hellmann's® or Best Foods® Canola Cholesterol Free, Light Mayonnaise or Hellmann's® or Best Foods® Low Fat Mayonnaise Dressing.
HOT ARTICHOKE DIP
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
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
CREAMY ARTICHOKE DIP
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
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.
HOT ARTICHOKE DIP
Number Of Ingredients 7
Steps:
- 1. Drain pimientos and reserve 2 teaspoons of the pimientos. In a medium bowl, mix pimientos, artichokes, mayonnaise, green chilies. Monterey Jack cheese and 1/2 cup Parmesan cheese. Spoon into a shallow 1 1/2 -quart baking dish. Sprinkle with additional Parmesan cheese and reserved pimientos. If making ahead, cover and refrigerate.2. Bake, uncovered, in a preheated 325° oven for 30 minutes or until bubbly.
Nutrition Facts : Nutritional Facts Serves
HOT ARTICHOKE AND SPINACH DIP II
This dip is amazing -- so cheesy and fragrant. If you don't like artichokes, don't worry -- you'll never know they're in there! My only question is: Is it okay to just eat it with a spoon right out of the dish?
Provided by TIFFANY BRENNAN
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 134 calories, Carbohydrate 3.4 g, Cholesterol 27.8 mg, Fat 11.7 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 315.1 mg, Sugar 0.2 g
HOT ARTICHOKE SPINACH DIP
This is a warm delicious dip...but it's very rich! Serve warm with tortilla chips. Garnish with extra sour cream and salsa if you like.
Provided by Sherrie D.
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
- In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
- Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 81.8 calories, Carbohydrate 3.1 g, Cholesterol 19.2 mg, Fat 6 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 202.7 mg, Sugar 0.2 g
HOT ARTICHOKE/HEARTS OF PALM DIP
This is my evolution of the basic Artichoke Dip recipe. Add to, or delete, as it suits your taste. The can sizes for the artichoke & hearts of palm are correct. As I don't have any green chiles or water chestnuts in my cabinet at the moment, I'm guessing on the size although I've never seen either in but the one small size.The amount of mayo & cheese is also a guess as I've never really measured. Just dumped it in and baked. I would start off with little, and add (equal measures of mayo & cheese) until it has a nice, creamy consistency. Add as much cheese on top as you like. Great for any type of get-together.
Provided by ala-kat
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix roasted garlic with mayo. Finely chopped fresh garlic can be substituted.
- Mix mayo with remaining ingredients (saving 1/4 cup of cheese) in baking dish.
- Top with remaining cheese.
- Bake at 375 for appx 20 - 30 minutes.
- Serve with crackers, cracked black pepper crackers go really, really well with this.
Nutrition Facts : Calories 160.6, Fat 8, SaturatedFat 2.4, Cholesterol 12.1, Sodium 794, Carbohydrate 17.7, Fiber 4.7, Sugar 3, Protein 7.2
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