SHRIMP ARTICHOKE DIP
People never get enough of this wonderful dip. I always double the recipe to make sure everyone is happy. Serve with tortilla chips.
Provided by Kat
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 35m
Yield 32
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
- Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 1.2 g, Cholesterol 15.3 mg, Fat 4.7 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 165.2 mg, Sugar 0.1 g
CALIFORNIA SHRIMP DIP
Make and share this California Shrimp Dip recipe from Food.com.
Provided by mommyoffour
Categories < 4 Hours
Time 2h5m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Mix soup mix with sour cream.
- Add shrimp and catsup.
- Chill for 2 hours.
Nutrition Facts : Calories 663.8, Fat 50, SaturatedFat 30.4, Cholesterol 322.7, Sodium 1513.1, Carbohydrate 23.4, Fiber 0.8, Sugar 9.2, Protein 32.2
POBLANO ARTICHOKE DIP
Provided by Marcela Valladolid
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-by-8-inch glass baking dish with cooking spray.
- In a heavy saucepan, melt the butter. Add the onion and cook until translucent, about 4 minutes. Add the poblano rajas (strips) and saute for about 2 minutes. Let cool.
- Put the artichoke hearts, cream cheese, mozzarella, sour cream and mayonnaise in a food processor and process until smooth. Add the onion-poblano mixture and pulse a couple times until combined, making sure to leave the mixture a little chunky. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish and bake until golden brown and melted, about 15 minutes.
- Serve with chicharrones or pita chips.
THE BEST SPINACH ARTICHOKE DIP
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
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.
ALMOST-FAMOUS SPINACH-ARTICHOKE DIP
Houston's hugely popular spinach-and-artichoke appetizer wasn't always such a crowd pleaser. It started as a lowly side dish in the mid '80s, after Houston's first opened in Nashville, and it came dangerously close to disappearing from the menu altogether until chefs at the restaurant's Chicago outpost noticed customers ordering it with chips and eating it like a dip. The chefs tweaked founder George Biel's recipe and gave it a snappy name, Chicago- Style Spinach Dip, and it became an instant hit. Some fans, like Isabel Mondejo from Orlando, FL, can't get enough of it and wrote to us asking for the recipe. The company wouldn't divulge its secrets, so the chefs in Food Network Kitchens created this perfect imitation.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
HOT ARTICHOKE CRAB DIP
Andrew Zimmern's rich dip guarantees a bite of something delicious with every scoop: jumbo lump crabmeat, artichokes, and Parmesan are combined and baked till bubbly brown. Serve it with buttered toast points for a crowd-pleasing appetizer.
Provided by Andrew Zimmern
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
- (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
- Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don't cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
- Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1-2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
- Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
- Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.
CALIFORNIA ARTICHOKE DIP
Make and share this California Artichoke Dip recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 35m
Yield 4 to 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees
- Combine all ingredients except cheese for topping and blend well
- Spread into an oven proof-serving dish
- Sprinkle top with 1/4 cup Parmesan cheese
- Bake for 15 to 20 minutes or until golden brown and bubbly
- Serve with crackers or tortilla chips.
Nutrition Facts : Calories 252.7, Fat 15.8, SaturatedFat 7.4, Cholesterol 34.1, Sodium 543.9, Carbohydrate 17.4, Fiber 5.8, Sugar 2.2, Protein 13.3
SHRIMP,SPINACH & ARTICHOKE DIP
This came from my local grocery store on an index card(taste tester was giving away). Well, I finally made it and was very pleased!
Provided by ImNotHere
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Place cream cheese, mozzarella, Parmesan& mayonnaise in microwave safe 2 1/2 quart casserole.
- Heat in microwave 2-3 minutes to melt cheeses;stir occasionally and blend ingredients.
- Meanwhile, squeeze spinach dry.
- Pat shrimp dry with paper towel.
- Stir shrimp, spinach& artichoke hearts into cheese mixture.
- Bake 30 minutes.
ROMANO'S MACARONI GRILL SHRIMP ARTICHOKE DIP
Make and share this Romano's Macaroni Grill Shrimp Artichoke Dip recipe from Food.com.
Provided by Punky Julster
Categories < 30 Mins
Time 30m
Yield 1 bowl
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, combine half-and-half, clam juice and white wine.
- In a separate saucepan, melt butter.
- Add shallots and sauté until translucent.
- Add flour to butter mixture, stirring until flour is absorbed.
- Cook, stirring constantly, 2-3 minutes.
- Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps.
- Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil.
- Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch.
- Remove mixture from heat, and stir in cheese, if desired.
- Pour dip into bowl and serve hot.
Nutrition Facts : Calories 1173.2, Fat 92, SaturatedFat 56.8, Cholesterol 331.1, Sodium 1027.9, Carbohydrate 63.2, Fiber 17.7, Sugar 3.6, Protein 31.8
CROCK POT SHRIMP AND ARTICHOKE DIP OR CRAB AND ARTICHOKE DIP
This is so perfect for entertaining or to serve on Game Day. This dip stays soft and warm the whole time, doesn't get cold and solidified like many other artichoke dips I have made. You can make either the shrimp version or the crab version, or even substitute clams if you prefer. Also, I have added a small can of drained water chestnuts on occasion. ** Also, I use my small slow cooker for this recipe and just leave it on all day - think it's a 2 quart cooker ** One more note - one of my girlfriends loved this so much that she made the recipe as is and served it over linguini for Sunday Pasta.
Provided by BlondieItaliana
Categories Spreads
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Spray inside of slow cooker with cooking spray.
- Add all ingredients to slow cooker and combine. Cover.
- Cook on low 1 or 2 hours.
- Stir until well blended after cooking.
- You can leave this on "keep warm" setting all day, stirring occasionally, if cheese clumps or separates from sitting.
- Serve with pita wedges, cocktail rye, or sliced crusty baguette type bread.
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