Cheesy Artichoke Dip Food

WARM AND CHEESY ARTICHOKE DIP WITH TOAST

Steps:

• Preheat the oven to 375 degrees F.
• Combine the artichoke hearts, mayonnaise, Parmesan, parsley, a small pinch of salt and lots of pepper in a mixing bowl. Fold it all together to combine, then transfer to a small baking dish or oven-safe serving bowl. Top with the breadcrumbs and cover with aluminum foil.
• Bake until golden and bubbly, 30 minutes.
• Meanwhile, arrange the baguette slices on a baking sheet and toast in the oven for 3 or 4 minutes.
• Allow the dip to cool slightly. Serve with the toasts.

CHEESY ARTICHOKE DIP

Steps:

• In a bowl, combine the artichoke hearts, mayonnaise, mozzarella cheese, 1/2 cup of Parmesan cheese, onion, parsley and garlic salt. Spoon into an ungreased 1-qt. baking dish. Top with remaining Parmesan cheese. , Bake, uncovered, at 350° for 20 minutes. If desired, use fresh artichokes as serving "bowls". Remove the center leaves, leaving a hollow shell; spoon dip into shell. Serve warm with crackers.

HOT AND CHEESY ARTICHOKE DIP

Steps:

• Preheat your oven to 350°F.
• In a medium sized mixing bowl, combine the artichokes, mayonnaise, cream cheese, black pepper, garlic powder, 1 cup of the shredded mozzarella, and 1/4 cup parmesan cheese. Mix until blended together completely. Taste test and add more garlic powder and salt if needed.
• Spread the dip into a 9-inch-deep dish pie plate or a 9-10 inch cast iron pan
• Sprinkle the remaining one cup mozzarella cheese on top, then sprinkle the remaining 1/4 cup Parmesan cheese over top of dip.
• Bake in the preheated oven for 20-25 minutes, until the top is bubbly and browned and the dip is heated through. If the dip is browning too quickly, cover with aluminum foil then continue to bake until heated through.
• Serve hot with assorted crackers, bread crisps, etc.

CHEESY ARTICHOKE DIP BY JEAN CARPER

Steps:

• Preheat oven to 350 degrees.
• Cook artichokes according to package directions; chop roughly. Set aside.
• In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
• Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
• Bake for 30 minutes. If top hasn't browned, put under broiler.
• Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.

HOT CHEESY ARTICHOKE DIP APPETIZER

Steps:

• Combine all ingredients in a large bowl and transfer into an an oven safe casserole dish. Heat at 350 degrees for about 20 min until bubbly. Serves best on Pepperidge Farm Distinctive Crackers, but I have used Bagel Chips, Crostini, Butter Crackers, etc.
• This recipe can also be cooked in a crock pot on high for one hour, then turn down to warm until the guests arrive.

CHEESY SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F. Lightly grease a small baking dish.
• In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, garlic, basil, salt, and pepper. Gently stir in artichoke hearts and spinach.
• Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

CHEESY ARTICHOKE DIP

Steps:

• Chop artichokes.
• Mix all ingredients together, except Ritz Crackers. Spread in shallow oven safe dish (I use an 8x12 dish).
• Rough chop the Ritz Crackers (not crumbs) and spread on top.
• Bake at 350 degrees for 30 minutes.
• Serve hot or room temperature with crackers.

ARTICHOKE CHEESE DIP

Steps:

• Mix all the ingredients in a 5 by 9-inch baking dish. Cook at 325 degrees for 45 minutes. Serve warm with crackers or fresh bread.

CHEESY SPINACH & ARTICHOKE DIP

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Lightly oil a small baking dish. Tip the defrosted spinach into a sieve set over the sink and press down with the back of a large spoon to remove as much liquid as possible. Set aside.
• Whisk the soft cheese, soured cream and mayonnaise together in a medium bowl until well-combined. Add the garlic, most of the cheeses, all the spinach and the artichokes. Season with black pepper and fold everything together to combine.
• Spoon the mixture into the baking dish and sprinkle over the remaining cheese. Will keep, covered in the fridge, for up to a day. Bake for 25-30 mins until bubbling and golden. If you like an extra-crisp top, flash under a hot grill for the final few minutes of cooking time. Leave to stand for 5 mins, then serve with tortilla chips and crudités.

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.

ARTICHOKE DIP

Steps:

• Preheat the oven to 350 degrees F. Lightly spray an 11 by 7-inch baking dish with nonstick cooking spray.
• In a large bowl, combine the artichokes, cream cheese, mayonnaise, sour cream, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, pepper and hot sauce if desired. Stir well. Spoon into the prepared baking dish. Sprinkle the remaining 1/4 cup Parmesan on top. Bake until bubbly, 25 to 30 minutes.
• In a small skillet, heat the oil until hot. Add the leeks and fry, stirring constantly, until crisp, about 5 minutes. Drain on paper towels and sprinkle with salt if desired. Sprinkle over the dip before serving. Serve warm with baguette slices or assorted crackers.
• Cook's Note: Dip can be made ahead up to 24 hours, refrigerated and reheated. Sprinkle with the leeks just before serving.

CHEESY ARTICHOKE DIP

Steps:

• Preheat oven 400°F. Heat oil in large skillet set over medium-high heat; cook spinach and garlic for 2 to 3 minutes or until wilted. Let cool; chop coarsely.
• In large bowl, combine spinach and garlic, 2 cups Asiago cheese, artichokes, mayonnaise, cream cheese, sour cream, 1 tbsp chives, lemon juice, salt and pepper.
• Transfer to greased 9- to 10-inch round ovenproof serving dish. Sprinkle with remaining Parmesan and Asiago cheese; bake for 20 to 25 minutes or until top is bubbly and golden.
• Sprinkle baked artichoke dip with remaining chives. Serve with Mission® Strips Tortilla Chips.
• For added kick, season your cheesy artichoke dip to preference with your favorite hot sauce or red chili flakes.