Artichoke And Parmesan Dip Food

PARMESAN ARTICHOKE DIP

Steps:

• Preheat oven to 350.
• Soften cream cheese in a microwave-safe bowl until spreadable.
• Add in remaining ingredients and mix together using a spatula.
• Place mixture in a 9 x 13 baking dish and bake for 30 minutes, or until cheese is bubbly.

THE BEST SPINACH ARTICHOKE DIP

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

Steps:

• Preheat the oven to 350 degrees F.
• In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, and lemon juice; pulse until smooth. Add the artichokes, salt, pepper, and cayenne, and pulse until just mixed, but still chunky. Transfer the mixture to a buttered, deep 4-cup casserole dish and bake until lightly browned and set, about 1 hour. Serve warm with crackers.

EASY CREAMY ARTICHOKE DIP

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.

ARTICHOKE DIP

Steps:

• Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth.
• Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
• Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

HOT PARMESAN-ARTICHOKE DIP

Steps:

• Heat oven to 350ºF.
• Combine first 4 ingredients.
• Spoon into shallow casserole sprayed with cooking spray.
• Bake 20 to 25 min. or until heated through.
• Top with tomatoes and onions.

YUMMY ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the artichoke hearts, mayonnaise, 1 cup Parmesan, cream cheese and green chile peppers. Scoop the mixture into a pie pan or medium baking pan. Top with the remaining 1/2 cup of Parmesan.
• Bake for 25 minutes or until bubbly and slightly browned. Serve warm.

SIMPLE ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.

HOT ARTICHOKE PARMESAN DIP

Steps:

• Mash drained artichokes with fork.
• Combine cream cheese, parmesan cheese, mayonnaise, and garlic with the artichoke hearts.
• Put in ovenproof dish.
• Bake at 350°F for 20 minutes or unit heated through.
• Serve with bread and/or chips.

ARTICHOKE, GARLIC PARMESAN DIP

Steps:

• Preheat oven to 350°F.
• Drain artichoke hearts and puree them in your food processor.
• Mix pureed artichoke hearts, one cup of mayonnaise, one cup of parmesan cheese and garlic to taste in an oven safe bowl or small casserole dish.
• Bake in oven at 350°F degrees for 25-35 minutes until light golden brown.
• Let cool for 10 minutes before serving with wheatables vegetable flavored crackers.

ARTICHOKE PARMESAN DIP

Steps:

• Drain the artichoke hearts. Cut them into halves.
• Combine Mayo, Cheese, Garlic Powder, Salt, and Pepper in a large bowl until thoroughly mixed together. (When adding the garlic powder you might want to do it "to taste").
• Add artichoke hearts to this mixture.
• Transfer to a desired dish or bowl and garnish with Parsley if desired.
• Refrigerate at least 1 hour before serving.
• Best if served cold on melba toast or crackers.

SAVORY PARMESAN SPINACH-ARTICHOKE DIP

Steps:

• Heat oven to 350ºF.
• Mix ingredients until blended.
• Spoon into shallow baking dish sprayed with cooking spray.
• Bake 20 min. or until heated through.

HOT ARTICHOKE, PARMESAN & ROASTED GARLIC DIP

Steps:

• Heat oven to 350ºF.
• Cut 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min.
• Slip roasted garlic from skins into large bowl; mash to a paste. Mix with all remaining ingredients except tomatoes.
• Spoon into shallow ovenproof dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly. Top with tomatoes.

ARTICHOKE, JALAPENO AND PARMESAN DIP

Steps:

• Use a food processor with metal blade to finely grate Parmesan cheese.
• Add the cream cheese, mixing well.
• Transfer cheese mixture to a mixing bowl.
• Chop jalapeno peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
• Add artichoke/jalapeno mixture and the jalapeno sauce to cheese mixture.
• Mix well.
• If needed, add small amount of additional marinade to obtain desired consistency.
• Salt and pepper to taste.
• Refrigerate until ready to serve.
• Serve with a variety of crackers or chips.

SPICY ARTICHOKE-PARMESAN APPETIZER DIP

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.