Hot Leek And Artichoke Dip Recipes

CREAMY ARTICHOKE AND LEEK DIP

Steps:

• Mix all ingredients and spread into a 1 L casserole dish. Bake uncovered in a preheated 350ºF oven for approximately 30 minutes (or until heated).
• Serve with sliced crusty French bread, crackers or tortilla chips.
• (As my friend and I learned, this recipe is also wonderful served cold the next day - but we did find that it was a little oily [from the cheese], so make sure you mix it really well or drain off some of the oil if you're re-serving this.).
• Note: I have no idea how many servings there actually are - I'm "guesstimating" 1/4 cup per person, but that's completely a guess!

HOT LEEK AND ARTICHOKE DIP

Steps:

• Preheat oven to 325 degrees.
• Lightly grease a medium baking dish.
• Blend together the leeks, cheese, mayonnaise and whipping cream.
• Stir in the artichokes and pimentos.
• Mix well, and transfer to the prepared baking dish.
• Bake 25 minutes in the preheated oven, until lightly browned.

HOT LEEK DIP

Steps:

• Preheat the oven to 375 degrees F.
• Make a bread bowl by cutting off the top third of the loaf of bread to expose the inner crumb. Use your fingers to tear out the crumb, trying to keep it in large pieces. Cut or tear the crumb of the bread into 1 1/2-inch pieces. Place the bread bowl and the bread pieces on a baking sheet and bake until slightly dried out and lightly toasted, about 10 minutes.
• Put the leeks in a large bowl of water and wash thoroughly; drain.
• Melt the butter in a large saucepan over medium heat. Add the leeks, garlic, cayenne, salt and pepper to taste and cook, stirring occasionally, until very tender and golden in parts, about 10 minutes. Add the milk and bring to a simmer. Add the cream cheese and goat cheese a few spoonfuls at a time, stirring well after each addition, until all of the cheese is smoothly incorporated. Continue to cook, stirring, until the dip is hot, about 3 minutes more. Stir in the dill, lemon zest and juice and season with salt and pepper. Transfer to the bread bowl and garnish with the dill sprig. Serve with the toasted bread and vegetables for dipping. Top with bread top as decoration.

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.

HOT LEMON ARTICHOKE DIP

Steps:

• In a 1-qt. microwave-safe serving bowl, combine the sour cream and mayonnaise. Microwave, uncovered, on high for 1-2 minutes or until bubbly, stirring occasionally. , Stir in the brick cheese, artichokes, Parmesan cheese, lemon peel, garlic powder and pepper. Microwave on high for 3 minutes or until cheese is melted, stirring several times. Stir in parsley. Serve warm with crackers and vegetables.

HOT ARTICHOKE DIP WITH GREEN CHILES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the creamy salad dressing, garlic, Parmesan cheese, green chile peppers and artichoke hearts.
• Transfer the mixture to a small baking dish. Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly brown. Garnish with green onions and tomato.

HOT CRAB & ARTICHOKE DIP

Steps:

• In a large skillet, saute leek in oil until tender. Add the artichokes, crab, cream cheese, lemon juice, salt, pepper and cayenne; heat until cream cheese is melted. Remove from the heat; stir in 3/4 cup Gruyere cheese, sour cream and 1/3 cup Asiago cheese., Transfer to a greased 9-in. pie plate; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Serve with bread.

HOT ARTICHOKE AND GARLIC DIP

Steps:

• Heat oven to 350ºF.
• Mix ingredients until blended.
• Spoon into 9-inch pie plate sprayed with cooking spray.
• Bake 15 to 20 min. or until heated through.