Cinco De Mayo Artichoke Dip Food

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.

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.

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.

ASIAGO ARTICHOKE DIP

Steps:

• Mash up the artichoke hearts in a bowl along with the minced garlic.
• Add the other ingredients.
• Mix it all together and refrigerate until using.
• All the proportions can be tweaked according to personal preference. You can also serve this recipe hot! The cheese gets all melty and yummy!

ARTICHOKE DIP

Steps:

• Grease a medium glass or ceramic baking dish with butter and set aside.
• Mix mozzarella, parmesan cheese, mayonnaise, and garlic together in a medium bowl, then stir in artichokes.
• Transfer to prepared dish, cover with plastic wrap, and refrigerate until thoroughly chilled.
• 8 hours or more.
• Preheat oven to 325 degrees.
• Uncover dip and bake until edges begin to brown, about 30 minutes.
• Stir, then continue baking for 30-45 minutes more.
• Set aside to let cool for a bit.
• Serve warm.

CINCO DE MAYO ARTICHOKE DIP

Steps:

• Make sure all of the ingredients are sufficiently drained of their liquids. Mix all together in a bowl. Transfer to a shallow baking dish, such as a quiche pan.
• Bake uncovered in a 350 degree oven until bubbly or about 25 minutes.
• Cool 15-20 minutes before serving warm with crackers or sturdy tortilla chips.

MOM'S BEST DIPPING SAUCE FOR STEAMED ARTICHOKE

Steps:

• Mix all ingredients together in a glass or ceramic bowl.
• Cover tightly with plastic wrap.
• Chill for at least one hour.

5 MINUTE DELICIOUS ARTICHOKE DIP (FOOD PROCESSOR, MAKE AHEAD)

Steps:

• Preheat oven to 400 degrees F.
• Coarsely chop the onion in the food processor.
• Add drained artichoke hearts. Coarsely chop (on pulse). Don't over chop. (Over chopping will make the dip thin and watery.).
• Add lemon juice, parmesan cheese, mayonnaise, cream and pepper. Briefly pulse processor to mix or mix with the spatula. Don't over chop.
• Spoon into an ovenproof casserole. You may refrigerate it (covered) for a day or so until you are ready to bake it.
• Bake uncovered at 400 degrees F for about 25 min until bubbly and top is golden.
• Serve with sliced french bread.