Italian Artichoke Dip Recipes

ITALIAN SEVEN-LAYER DIP

Steps:

• Preheat the oven to 350 degrees F.
• For the crostini: Lay the baguette slices on a baking sheet. Brush with the oil and then sprinkle with the salt, garlic powder and some fresh pepper. Bake for 15 minutes, rotating the pan halfway through. Remove the crostini from the oven and set aside. Turn the oven to broil.
• For the dip: In medium bowl, combine the ricotta with salt and pepper to taste. Mix until fully combined, then transfer to an 8-by-8-inch pan, spreading the mixture evenly across the bottom. Set aside.
• In a large pan with a lid, heat the oil over medium heat. Add the onions, and sweat for 3 to 5 minutes. Add the halved grape tomatoes, chicken stock and garlic and bring to a boil; cover and reduce the heat to low. Cook until the tomatoes have softened and the mixture has thickened, about 15 minutes.
• While the tomatoes are cooking, add the sausage to a saute pan over high heat. Break up sausage with a wooden spoon and cook it through. When the sausage is finished, spoon it directly over the ricotta and spread it out evenly.
• When the tomatoes are done, spoon them over the sausage layer. Top the tomato layer with the sliced pepperoncini, marinated artichokes and roasted peppers. Place the halved ciliegine on top.
• Place the dip under the broiler and broil on high heat until the cheese has browned slightly, 2 to 3 minutes.
• Remove the dip from the broiler and top with the basil. Serve immediately with the crostini.

HOT ITALIAN ANTIPASTI DIP

Steps:

• Heat oven to 350°F. Spray large cookie sheet with cooking spray. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Place bread slices on cookie sheet. Brush on both sides with olive oil; set aside.
• In medium bowl, mix Italian cheese blend, cream cheese, sour cream, artichoke hearts, garlic, oregano and pepper flakes. Spread evenly in baking dish.
• Top cheese mixture in baking dish with salami and prosciutto, then top with roasted peppers and olives. Sprinkle with Parmesan cheese. Bake 20 to 24 minutes or until bubbling. Meanwhile, bake bread slices in same oven 20 to 24 minutes or until golden brown and toasted.
• Top dip with basil; serve with toasted bread slices.

FLORENTINE ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.
• In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
• Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

10 ARTICHOKE DIPPING SAUCES

Steps:

• Mix together in a small bowl and serve.

ITALIAN ARTICHOKE DIP

Steps:

• Chop artichoke hearts into small dice (1/4 inch), place into small bowl.
• Stir in sour cream, and italian dressing mix.
• Chill well, serve with crackers, or toasted bread.

SPINACH AND ARTICHOKE DIP (ITALIAN STYLE)

Steps:

• heat oil and butter over medium heat.
• add onion, mushrooms herbs, garlic and spices, sautee until browned and tender.
• add artichoke, break into small pcs while browning.
• add spinach.
• continue to stir and cook until all moisture is absorbed and mixture appears to be dry.
• add ricotta, mix well.
• add parmesian, mix well.
• create desired consistancey by adding cream or more parmesian.
• salt to taste (needs quite a bit).
• serve on crackers or chips.

AWESOME ARTICHOKE DIP

Steps:

• Heat oven to 375ºF.
• Combine coating mix and seasonings in medium bowl; stir in shredded cheese and Parmesan cheese.
• Reserve 1/2 cup shredded cheese mixture; mix remaining with cream cheese, mayo and artichokes. Spoon into shallow 1-qt. baking dish or 9-inch pie plate; top with reserved cheese mixture.
• Bake 25 min. or until heated through.

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.

HEALTHY SPINACH ARTICHOKE DIP

Steps:

• Drain artichokes, reserve marinade. In a small saucepan, cook and stir beans, spinach, artichokes and Italian seasoning over medium heat until aromatic and heated through, 4-5 minutes. Remove from heat; cool slightly. Transfer to a food processor, add reserved artichoke marinade; pulse until mixture reaches a texture of thick hummus. Pour into a serving bowl; stir in cheese and drizzle with oil. Serve warm with carrots and celery.