Southwestern Caesar Artichoke Dip Recipes

SOUTHWEST ARTICHOKE DIP

Steps:

• Drain artichoke hearts and chop or break up with fingers.
• Add chiles, mayonaise, sour cream and garlic. Mix until blended.
• Mix in spices and hot sauce, then 1 cup of the cheese.
• Transfer to small casserole sprayed with non-stick spray. Top with remainng cheese and bake 30-40 minutes at 350 until cheese is melted and dip is heated through.
• Serve with tortilla chips.

ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F.
• To a mixing bowl add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese. Combine until smooth.
• Stir in chopped artichoke hearts and a little bit of dill weed, to taste.
• Place in a greased baking dish (most pan sizes around 8x8 in or a little smaller will work. You could even use a pie pan).
• Sprinkle remaining 1/4 cup of parmesan cheese on top. Sprinkle with a little extra dill weed, if desired.
• Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.

ROASTED ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Combine the Parmesan, cream cheese, mayonnaise, sour cream, lemon juice, lemon zest, artichokes, garlic and chiles in a large mixing bowl. Mix completely and spread evenly in a shallow 1-quart baking dish. Top with the shredded Cheddar.
• Bake until bubbling and the top starts to brown in spots, 25 to 30 minutes. Serve warm with sliced baguette.

SOUTHWESTERN CAESAR ARTICHOKE DIP!

Steps:

• Preheat oven to 350F and lightly spritz a baking dish with cooking spray (Pam).
• Combine everything except bread crumbs in prepared baking dish.
• Sprinkle with bread crumbs and extra cheese.
• bake for 45 minutes or until hot.

ALMOST-FAMOUS SPINACH-ARTICHOKE DIP

Steps:

• Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
• Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
• Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

SLOW-COOKER CAESAR ARTICHOKE DIP

Steps:

• Spray inside of 1- to 1 1/2-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except bread slices, additional green onions and bell pepper.
• Cover; cook on Low heat setting 2 to 3 hours or until hot.
• Meanwhile, heat oven to 315°F. Line cookie sheet with foil. Place bread slices on cookie sheet; lightly spray bread with cooking spray.
• Bake 6 to 9 minutes or until crisp. Remove from cookie sheet to cooling rack.
• Before serving, stir until dip is well blended and smooth. Top with green onions and bell pepper. Serve with toasted bread slices. Dip can be held on Low heat setting up to 1 hour.

CHEESY ARTICHOKE DIP

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.