Artichoke Dip With Salsa Zing Food

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.

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 WITH SALSA ZING

Steps:

• Mix all ingredients together and bake at 350 for 20-25 minute.

SPINACH ARTICHOKE DIP

Steps:

• Chop artichoke hearts and combine with spinach, sauce, and 2/3 of cheese in a microwave-safe baking dish.
• Cook on high power about 4-6 minutes, (heated through well), depending on your microwave.
• Stir mixture and add remaining cheese to top and cook about 2-3 minutes longer, until hot and bubbly.
• Add chopped tomato to top and serve with celery, sliced crusty baguette, tortilla chips, or whatever you prefer.

AWESOME ARTICHOKE DIP

Steps:

• Preheat your oven to 375 degrees.
• Grease a 7x11 baking dish in a medium bowl mix cream cheese and mayo until smooth add chopped artichokes, chopped spinach and parmesan.
• Add lemon juice and minced garlic mix together well. For a smoother texture, pulse in a food processor until the desired texture is achieved. This will also help mix things more completely and give a better fusion of flavors.
• Bake covered with aluminum foil for 20 minutes.
• During the last 5 minutes of baking remove the foil. The top should be golden brown around the edges when it is done.
• Serve while hot with tortilla chips, fresh veggies, or Italian bread.

ARTICHOKE DIP

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.

CHUNKY ARTICHOKE SALSA

Steps:

• Drain marinade from artichokes into bowl. Chop artichokes, olives and red onion. Chop tomatoes. Place vegetables in a bowl.
• Place garlic into a bowl. Snip basil and add to vegetable mixture; mix gently. Season with salt and pepper.
• To serve, spoon salsa into bowl lined with lettuce leaves; place inches.
• center of serving plate. Surround with tortilla chips.