Chili Artichoke Dip Food

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.

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.

CHILI ARTICHOKE DIP

Steps:

• In a large bowl, combine the artichokes, chilies, cheese and mayonnaise. Transfer to a greased 8-in. square baking dish. , Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with crackers or tortilla chips.

HOT ARTICHOKE, CHILI AND PARMESAN DIP

Steps:

• In a small mixing bowl, gently combine artichokes, Parmesan, peppers and mayonnaise.
• Transfer mixture to an 8-inch round or comparable baking dish.
• Bake, uncovered, in a 350-degree oven for 20 minutes.
• Serve warm with tortilla chips or slices of good bread.
• Just TRY to stop. I dare you!

HOT ARTICHOKE DIP WITH GREEN CHILES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the creamy salad dressing, garlic, Parmesan cheese, green chile peppers and artichoke hearts.
• Transfer the mixture to a small baking dish. Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly brown. Garnish with green onions and tomato.

VERONICA'S HOT SPINACH, ARTICHOKE AND CHILE DIP

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.

ARTICHOKE DIP II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the artichoke hearts, mayonnaise, Parmesan cheese and chile peppers. Transfer the mixture to a 9x9 inch baking dish.
• Bake in the preheated oven 20 to 25 minutes, or until lightly browned.

HOT CHIPOTLE SPINACH AND ARTICHOKE DIP WITH LIME

Steps:

• Preheat oven to 400°. Combine mozzarella cheese, cream cheese, mayonnaise and 1/4 cup grated Parmesan cheese; stir in next nine ingredients. Spoon into a deep-dish pie plate; sprinkle with remaining Parmesan., Bake until golden brown and bubbly, 20-25 minutes. Serve as desired with pita or tortilla chips, baguette slices or crackers.

HOT ARTICHOKE-PIMENTO DIP

Steps:

• In an oven safe bowl, combine artichoke hearts, chile peppers, pimento peppers, mayonnaise, Monterey Jack cheese and almost all of the Parmesan cheese; sprinkle remaining Parmesan cheese on top. Refrigerate for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 30 minutes, or until lightly browned.

HOT GREEN CHILE ARTICHOKE DIP RECIPE

Steps:

• Preheat oven to 375°F
• Thoroughly mix mayo, sour cream, cream cheese, garlic powder, onion powder, salt, pepper and chiles. Once combined, stir in chopped artichokes and 1 cup mozzarella.
• Transfer mixture to a small baking dish. Top with remaining cheese.
• Bake for 20 minutes. Broil on high 1-2 minutes to brown top.
• Serve with crackers, chips and/or bread.

HOT ARTICHOKE DIP WITH GREEN CHILI

Steps:

• Mix all of the ingredients together and put in an oven-proof bowl.
• Oven temperature: 350 degrees for 25-30 minutes.
• Bake until golden brown on top.

ARTICHOKE CHILE DIP

Steps:

• Place the artichokes in an even layer in the bottom or an ovenproof dish. Drain chiles and spread evenly over artichokes. Sprinkle jalapenos over the chiles. Add mayonnaise in a thin layer over the chiles. Sprinkle cheese over the top.
• Bake at 350 degrees for 15 minutes or until cheese bubbles. Reheats easily in the microwave. Can be prepared ahead and baked at the last minute. Serve with nacho or pita chips.

GREEN CHILI ARTICHOKE DIP

Steps:

• Slice baguette into 1/4 to 1/2-inch slices, place on baking sheet.
• Bake at 400°F for 5 minutes, or until browned.
• Combine mayo and next 4 ingredients, spread on slices.
• Bake at 400°F for 5 minutes or until cheese melts, bake longer to brown.

THREE CHEESE HOT ARTICHOKE DIP

Steps:

• Preheat oven to 350 °F.
• In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.

GREEN CHILI ARTICHOKE DIP

Steps:

• Combine softened cream cheese, mayonnaise and Parmesan.
• Drain artichokes and dice. Add to cream cheese mixture.
• Add green chilies.
• Add spices.
• Stir until well combined.
• Heat, if desired.
• *Note: Add Parmesan according to taste. You may want to omit any salt as Parmesan and artichokes are salty.