Philly Artichoke Dip Recipes

FLORENTINE ARTICHOKE DIP

Florentine Artichoke Dip image

I am always asked to make this dip for parties and family gatherings. It is always the first thing to go! Serve it with either crackers or breadsticks.

Provided by Stephanie S.

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 35m

Yield 16

Number Of Ingredients 7

Ingredients

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
½ cup mayonnaise
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 4.9 g, Cholesterol 38.9 mg, Fat 17.1 g, Fiber 1.4 g, Protein 6.1 g, SaturatedFat 8.1 g, Sodium 379.5 mg, Sugar 0.4 g

THE BEST SPINACH ARTICHOKE DIP

The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

ARTICHOKE DIP

Artichoke Dip image

At a previous job whenever the party sign up list got to me I was already filled in to bring this every time! It can be easily halved, but I recommend using only full fat ingredients, it does NOT turn out well with light or nonfat products.

Provided by Michelle S.

Categories < 60 Mins

Time 45m

Yield 1 serving dish

Number Of Ingredients 8

Ingredients

2 cans water packed artichoke hearts, drained
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 cup parmesan cheese (I use Krafts cannister)
garlic powder (I like plenty)
parsley flakes
cayenne pepper
baguette or buttery cracker, as dippers

Steps:

Preheat oven to 350 degrees.
Coarsely chop artichokes, set aside.
Take cream cheese, mayonnaise, Parmesan.
Beat until fluffy.
Add seasonings and artichokes.
Blend well by hand.
Place dip into a casserole (I use a fluted quiche dish) and bake for 25-30 minutes, or until bubbly and lightly golden brown.
Slice bagette, place out crackers, and watch them chow down.

ARTICHOKE DIP WITH PHILADELPHIA CREAM CHEESE

Artichoke Dip with Philadelphia Cream Cheese image

Provided by Leslie Carbone

Number Of Ingredients 9

Ingredients

1 brick Philadelphia cream cheese (8 oz)
1 c. mayonnaise
1 can sm. artichoke hearts, drained (14 oz)
8 oz mozzarella pearls, drained
6 oz Parmesan, freshly shredded
1 sm. clove garlic, minced
1/8 tsp onion powder
pinch salt
dash Tabasco

Steps:

Preheat oven to 375 F.
In lg bowl, beat cream cheese until smooth. Beat in mayonnaise. Blend in artichokes. Blend in mozzarella pearls. Blend in Parmesan. Blend in remaining ingredients.
Transfer to 9" pie plate. Bake at 375 F until golden and bubbling, approx. 30-35 min.
Serve as desired.

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

Ingredients

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

CREAMY ARTICHOKE DIP

Creamy Artichoke Dip image

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

Ingredients

2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
2 cups shredded part-skim mozzarella cheese
1 package (8 ounces) cream cheese, cubed
1 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/2 cup shredded Swiss cheese
2 tablespoons lemon juice
2 tablespoons plain yogurt
1 tablespoon seasoned salt
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon garlic powder
Tortilla chips

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.

10 ARTICHOKE DIPPING SAUCES

10 Artichoke Dipping Sauces image

No dry artichokes here! Here are 10 simple and easy dipping sauce ideas.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 5

Ingredients

1/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon agave nectar or honey
2 teaspoons lemon juice
Scroll up back up for the other 9 recipes!

Steps:

Mix together in a small bowl and serve.

PHILLY SPINACH ARTICHOKE DIP

PHILLY Spinach Artichoke Dip image

Make PHILLY Spinach Artichoke Dip extra creamy with three kinds of cheese. Include cream cheese, mozzarella and Parm in our PHILLY Spinach Artichoke Dip.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 15m

Yield 20 servings, 2 Tbsp. each

Number Of Ingredients 6

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 jar (7.5 oz.) marinated artichoke hearts, drained, chopped
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 tsp. garlic powder
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Spread cream cheese onto bottom of microwaveable 9-inch pie plate.
Mix spinach, artichokes, mozzarella and garlic powder until blended; spread over cream cheese. Sprinkle with Parmesan.
Microwave on HIGH 2 min. or until heated through.

Nutrition Facts : Calories 60, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 125 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 0 g, Protein 3 g

ARTICHOKE DIP WITH FONTINA

Artichoke Dip with Fontina image

Everyone loves this warm, cheesy dip, especially when it's served with crunchy pita chips.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, diced small
3 garlic cloves, finely chopped
3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped
1/3 cup dry white wine
4 ounces Neufchatel cream cheese, room temperature
2 1/4 cups cubed Fontina cheese (about 3/4 pound)
1/4 cup chopped fresh parsley
8 pitas, each cut into 6 wedges

Steps:

Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes.
Remove skillet from heat and stir in cream cheese until blended. Fold in 1 1/4 cups Fontina and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup additional Fontina. Bake until golden and bubbling, 30 minutes.
Meanwhile, in a large bowl, toss pitas with 1 tablespoon oil; spread on a rimmed baking sheet. Bake until golden and crisp, 15 to 20 minutes. Serve warm dip with pita chips.

Nutrition Facts : Calories 484 g, Fat 21 g, Fiber 6 g, Protein 23 g