Spicy Artichoke Dip Recipes

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HOT AND SPICY ARTICHOKE DIP



Hot and Spicy Artichoke Dip image

An easy dip to put together in the crockpot for all occasions. This dip is enjoyed by everyone I have made it for; some even forgo dinner for this. Can be lightened up by using light and fat free ingredients.

Provided by turbotess

Categories     < 60 Mins

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 (15 ounce) cans water packed artichokes, drained and chopped
2 (8 ounce) packages cream cheese, softened
2 cups mayonnaise (not Miracle Whip)
1 (16 ounce) container sour cream
2 cups shredded parmesan cheese (I have used Italian blend also)
1 (4 ounce) can chopped jalapenos (not pickled)
tortilla chips, pita chips, chopped assorted veggies

Steps:

  • Mix all ingredients in crockpot.
  • Heat on high til warmed.
  • Turn to low to keep warm.
  • Serve with tortilla chips, pita chips, and/or veggies.
  • ENJOY!

SPICY ARTICHOKE DIP



SPICY ARTICHOKE DIP image

Categories     Vegetable

Yield 5 cups

Number Of Ingredients 9

3 14oz cans artichoke hearts, rinsed, drained and coarsely chopped
1 cup mayo or salad dressing
1 cup grated Parmesan cheese
1 4 1/2 oz can diced green chilli peppers, drained
2 Tbsp bottled chopped jalapeno peppers, drained
3 cloves garlic, minced
1/2 tsp ground cumin
paprika
Toasted baguette slices, tortilla chips and or assorted crackers

Steps:

  • In a large mixing bowl, combine chopped artichoke hearts, mayo, parm cheese, chili peppers, jalopeno peppers, garlic and cumin. Stir well to combine. Spoon artichoke mixture into an ungreased 1 1/2-quart casserole. Sprinkle with paprika. Bake uncovered in a 350 oven about 30 minutes or until hot and bubbly. Let stand 10 minutes before serving. Serve warm with toasted abaguette slices, tortilla chips, and/or crackers.

SPICY ARTICHOKE DIP



Spicy Artichoke Dip image

This Spicy Artichoke Dip is creamy, chunky and has the perfect amount of spice with jalapeños! Enjoy as a quick and easy appetizer or snack!

Provided by Kathryn Donangelo

Categories     Appetizer     Snack

Time 10m

Number Of Ingredients 11

1 14 oz. can artichoke hearts; drained and chopped
8 ounces cream cheese; softened
1/2 cup parmesan cheese; grated or shredded
1/2 cup Jack cheese; shredded
1/2 cup sour cream
1/2 cup mayonnaise
1 7 oz. can pickled jalapeños; add more or less for heat
1 tsp. garlic powder
1 tsp. onion powder
salt and pepper to taste
tortilla chips, bread or crackers

Steps:

  • Place all of the ingredients in a large bowl and beat with an electric mixer until combined, about 1-2 minutes. Scrape down the sides of the bowl and mix again. Transfer the dip to a bowl and serve with your favorite chips, crackers or bread slices. Enjoy!

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

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.

EASY CREAMY ARTICHOKE DIP



Easy Creamy Artichoke Dip image

Few dishes are so easy and taste so good as this one. This creamy artichoke dip improves with 12 to 24 hours in the fridge, allowing all of the flavors to meld. Delicious served with roasted veggies, carrot sticks, pita chips, or tortilla strips. If you like artichokes, this dish has your name all over it.

Provided by Laura Kelso

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Artichoke Dip Recipes

Time 10m

Yield 8

Number Of Ingredients 7

1 (14 ounce) can artichoke hearts in water, drained
½ cup grated Parmesan cheese
⅓ cup mayonnaise
⅓ cup sour cream
1 clove garlic, or more to taste, minced
1 squeeze fresh lemon juice
1 pinch salt and ground black pepper

Steps:

  • Blend artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and garlic in a blender until smooth; transfer to a serving bowl. Stir lemon juice, salt, and pepper into the dip.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 4.3 g, Cholesterol 12.1 mg, Fat 10.7 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 335.2 mg, Sugar 0.2 g

SPICY SPINACH ARTICHOKE DIP



Spicy Spinach Artichoke Dip image

Spinach dip just teamed up with caramelized onions, bacon and chili garlic sauce for a sexy makeover that takes this dip from classic to fantastic!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 55m

Yield 16

Number Of Ingredients 10

1 box (9 oz) frozen chopped spinach
2 slices bacon, chopped
2 cups thinly sliced sweet onions
1 serrano chile, seeded, finely chopped (about 1 tablespoon)
1 package (8 oz) cream cheese, softened
1/4 cup chili garlic sauce
1/2 cup sour cream
1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
1/3 cup shredded Parmesan cheese
Crackers, crostini or vegetables, as desired

Steps:

  • Heat oven to 350° F. Spray 9-inch pie plate with cooking spray. Cook spinach as directed on box. Drain well; squeeze with paper towel to get out as much liquid as possible; set aside.
  • Spray 10-inch skillet with cooking spray. Place bacon in skillet; cook over medium heat until crispy. Using slotted spoon, transfer to paper towel-lined plate; set aside. Add onions and serrano chile to bacon drippings in pan; cook 7 to 9 minutes, stirring occasionally, until onions are caramelized.
  • Meanwhile, in large bowl, mix cream cheese, chili garlic sauce and sour cream; stir in spinach and artichokes.
  • Stir onion mixture into spinach mixture. Pour into pie plate. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until hot in center. Top with reserved bacon; serve with crackers, crostini or vegetables.

Nutrition Facts : Calories 110, Carbohydrate 8 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 4 g, TransFat 0 g

SPICY ARTICHOKE-PARMESAN APPETIZER DIP



Spicy Artichoke-Parmesan Appetizer Dip image

Hot, creamy and cheesy, this baked artichoke-Parmesan appetizer dip gets its spicy from chopped chipotle peppers.

Provided by My Food and Family

Categories     Meal Recipes

Time 40m

Yield 18 servings, 2 Tbsp. each

Number Of Ingredients 5

1 can (14 oz.) artichoke hearts, drained, chopped
1 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Real Mayo
1 Tbsp. finely chopped canned chipotle peppers in adobo sauce
1 Tbsp. chopped fresh cilantro

Steps:

  • Heat oven to 350ºF.
  • Mix all ingredients except cilantro.
  • Spoon into shallow ovenproof dish sprayed with cooking spray.
  • Bake 20 to 25 min. or until hot and bubbly. Top with cilantro.

Nutrition Facts : Calories 120, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

SUNNY'S SPICY 5-INGREDIENT SPINACH ARTICHOKE DIP



Sunny's Spicy 5-Ingredient Spinach Artichoke Dip image

Provided by Sunny Anderson

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 7

One 14-ounce jar marinated artichoke hearts
Kosher salt and freshly ground black pepper
16 ounces baby spinach
8 ounces whipped chive cream cheese
1/4 cup sour cream
12 ounces shredded pepper jack cheese
One 14.5-ounce bag tortilla chips

Steps:

  • Preheat the oven to 375 degrees F.
  • Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
  • Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
  • Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
  • Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.

CREAMY & SPICY ARTICHOKE DIP WITH PITA CHIPS



Creamy & Spicy Artichoke Dip With Pita Chips image

This is the hit of any party I bring it to. Not your average artichoke dip! Your guests will love it!(*Can be made 1 day ahead and stored in fridge.)

Provided by MadzMom

Categories     Spicy

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

2 (8 ounce) packages cream cheese, room temp
1/3 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
3 (6 ounce) jars marinated artichoke hearts, drained & coarsley chopped
1 cup grated mozzarella cheese
3 green onions, finely chopped
2 teaspoons minced seeded jalapeno chiles
6 6 inch pita bread rounds, each cut into 6 triangles
olive oil

Steps:

  • Using electric mixer, beat first 8 ingredients in large bowl to blend.
  • Fold in artichokes, mozzarella, green onions and jalapeno.
  • Transfer to 11x7x2-inch glass baking dish.
  • Preheat oven to 400 degrees F.
  • Place pita triangles in single layer on baking sheet.
  • Brush with oil and sprinkle with salt.
  • Bake until crisp, about 10 minutes.
  • Remove from oven& keep the oven on.
  • Bake dip until bubbling and brown on top, about 20 minutes.
  • Serve hot.

VERONICA'S HOT SPINACH, ARTICHOKE AND CHILE DIP



Veronica's Hot Spinach, Artichoke and Chile Dip image

This recipe is always a hit at parties. I combined my two favorite recipes--artichoke chili dip and hot spinach dip--into this one recipe.

Provided by WRIGHTWOOD GIRL

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 40m

Yield 10

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
½ cup mayonnaise
1 (4.5 ounce) can chopped green chiles, drained
1 cup freshly grated Parmesan cheese
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
¼ cup canned chopped jalapeno peppers, drained
1 (10 ounce) box frozen chopped spinach, thawed and drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
  • Bake in preheated oven until slightly browned, about 30 minutes.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 7.8 g, Cholesterol 60.5 mg, Fat 28.8 g, Fiber 2.4 g, Protein 9 g, SaturatedFat 12.5 g, Sodium 681.9 mg, Sugar 0.9 g

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