EASY CREAMY ARTICHOKE DIP
Few dishes are so easy and taste so good as this one. This creamy artichoke dip improves with 12 to 24 hours in the fridge, allowing all of the flavors to meld. Delicious served with roasted veggies, carrot sticks, pita chips, or tortilla strips. If you like artichokes, this dish has your name all over it.
Provided by Laura Kelso
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Blend artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and garlic in a blender until smooth; transfer to a serving bowl. Stir lemon juice, salt, and pepper into the dip.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 4.3 g, Cholesterol 12.1 mg, Fat 10.7 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 335.2 mg, Sugar 0.2 g
BAKED ARTICHOKE DIP
The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.
Categories Vegetable Bake Winter Bon Appétit
Yield Makes about 1 1/3 cups
Number Of Ingredients 10
Steps:
- Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 1 1/2-cup ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.)
- Preheat oven to 375°F. Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
- Preheat broiler. Sprinkle dip with remaining 1 tablespoon grated Romano cheese and paprika. Broil until cheese melts, about 2 minutes. Serve warm with toasted baguette slices.
CREAMY ARTICHOKE DIP
Keep the pantry ingredients for this dip on hand and serve with toasts, crackers, or crudite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, pour 1 cup water over bread. Immediately squeeze as much water as possible from bread and transfer to a food processor along with anchovies, artichokes, and sugar. Process until a paste forms. With machine running, slowly add oil, scraping down bowl as needed. With machine still running, add lemon juice, 1 tablespoon at a time, until mixture is creamy. Season to taste with salt and pepper and transfer to a serving dish. To serve, top with chives and a drizzle of oil.
Nutrition Facts : Calories 183 g, Fat 16 g, Fiber 2 g, Protein 2 g
CREAMY HOT ARTICHOKE DIP WITH GARLIC TOAST ROUNDS
This hot tangy, cheesy dip are perfect for any party or gathering! Instructions for both gluten and gluten-free toast rounds included.
Provided by Toni Dash
Categories Appetizer
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In the bowl of a food processor, combine the artichokes, garlic, hot sauce, parmesan cheese, sour cream, cream cheese and process until creamy.
- Spoon dip into a small casserole, sprinkle with parmigiano-reggiano cheese and paprika and bake for 20 minutes. Remove and set on cooling rack.
- While the dip is cooking, in a small sauce pan melt butter and add diced garlic. Turn off heat and allow to sit for 5 minutes.
- Place sliced bread on a large baking sheet. Brush the top side only with the garlic butter. Note: if choosing to make a larger batch, the garlic butter ingredients can be doubled.
- While the dip is cooling, place the bread sliced under the broiler for 30 seconds to 1 ½ minutes only. Watch closely to ensure no burning. Remove as soon as the toast turns a light golden brown.
Nutrition Facts : Calories 199 kcal, Carbohydrate 5 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 397 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
QUICK CREAMY ARTICHOKE DIP
Creamy and delicious dip ready in 15 minutes!
Provided by Holly Nilsson
Categories Appetizer
Time 15m
Number Of Ingredients 7
Steps:
- Combine cream cheese, mayonnaise, garlic, parmesan cheese and lemon juice in a food processor. Pulse until mixed.
- Add artichokes and pulse until chopped and combined.
- Chill 1 hour before serving. Serve with nacho chips or pita wedges.
Nutrition Facts : Calories 225 kcal, Carbohydrate 12 g, Protein 8 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 362 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
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.
CREAMY SPINACH ARTICHOKE DIP
This hot and creamy spinach artichoke dip is the ULTIMATE comfort food! This super delicious recipe is easy to make with basic ingredients. Recipe as written yields 2 cups (enough for 4 to 6 snack servings). This recipe is easily doubled for a crowd (cook it in a medium skillet).
Provided by Cookie and Kate
Categories Dip
Time 20m
Number Of Ingredients 11
Steps:
- To thaw the frozen spinach, place it in a fine mesh sieve and run cool water over it until the ice is all gone. Squeeze out all of the excess moisture in a tea towel or in fistfuls over the sink. Set aside.
- In a small-to-medium skillet over medium heat, warm the olive oil until shimmering. Add the green onions, poblano pepper, red pepper flakes (if using) and ¼ teaspoon salt. Cook, stirring often, until the green onions are frazzled and lightly golden around the edges and the peppers are tender, about 8 to 10 minutes.
- Add the drained spinach, cream cheese, sour cream, drained artichoke, and several twists of black pepper. While stirring constantly, cook until the ingredients are thoroughly mixed together, warmed through and lightly steaming, about 2 to 4 minutes. Season with additional salt and pepper, to taste (careful, the dip is hot!).
- Serve warm with any desired accompaniments. Leftover dip will keep in the refrigerator, covered, for up to 4 days. Gently reheat in the microwave or on the stovetop before serving.
Nutrition Facts : ServingSize 1 of 4 side servings, Calories 327 calories, Sugar 5.2 g, Sodium 397.9 mg, Fat 29.1 g, SaturatedFat 15 g, TransFat 0.2 g, Carbohydrate 12.8 g, Fiber 3.9 g, Protein 7.2 g, Cholesterol 74.2 mg
CREAMY ARTICHOKE AND LEEK DIP
I was at my friend Kym's place yesterday and we shared some of this for lunch... it was so good, we ended up eating almost 3/4 of a box of crackers with this yummy dip! This recipe was originally from Homebasics.ca, but was altered slightly. I hope you enjoy it as much as we did!
Provided by KindergartenMom
Categories Cheese
Time 35m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients and spread into a 1 L casserole dish. Bake uncovered in a preheated 350ºF oven for approximately 30 minutes (or until heated).
- Serve with sliced crusty French bread, crackers or tortilla chips.
- (As my friend and I learned, this recipe is also wonderful served cold the next day - but we did find that it was a little oily [from the cheese], so make sure you mix it really well or drain off some of the oil if you're re-serving this.).
- Note: I have no idea how many servings there actually are - I'm "guesstimating" 1/4 cup per person, but that's completely a guess!
ARTICHOKE DIP
At a previous job whenever the party sign up list got to me I was already filled in to bring this every time! It can be easily halved, but I recommend using only full fat ingredients, it does NOT turn out well with light or nonfat products.
Provided by Michelle S.
Categories < 60 Mins
Time 45m
Yield 1 serving dish
Number Of Ingredients 8
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.
CREAMY ARTICHOKE DIP
My sister Teresa got this recipe from a friend and she passed it along. It's loaded with cheese, artichokes and just the right amount of jalapenos for a crowd-pleasing flavor. -Mary Spencer, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 5 cups.
Number Of Ingredients 12
Steps:
- In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips.
Nutrition Facts : Calories 152 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 519mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
CREAMY ARTICHOKE DIP WITH PITA CHIPS
Provided by David Cassler
Categories Condiment/Spread Dairy Appetizer No-Cook Quick & Easy Cream Cheese Artichoke Fall Bon Appétit Sugar Conscious Vegetarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.
- Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.
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- Put bread in a bowl and pour one cup of water over it. Using clean hands, squeeze as much water as you can out of the bread and then put the wet bread into your food processor.
- Add the anchovies and artichokes to the food processor and process until everything is pureed together.
- Now slowly pour the oil through the feeding tube while the processor is running. Do the same with the lemon juice until everything is nice and creamy. Season to taste with salt and pepper.
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- Place half (4 oz.) of the artichoke hearts in a food processor along with the Parmesan cheese, sour cream, mayonnaise, cream cheese, garlic and jalapeño and blend until well combined.
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