No Spinach Lillys Artichoke Dip Food

AMAZING NO COOK SPINACH ARTICHOKE DIP

Steps:

• Blend onion and garlic in a food processor until finely chopped. Add artichoke hearts; process until chopped. Add spinach, Parmesan cheese, and vegetable soup mix; process until well incorporated. Transfer mixture to a nonmetallic bowl.
• Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.

ARTICHOKE DIP NO SPINACH

Steps:

• Juice the lemons and discard the rest (or keep for garnishing).
• Combine the bread crumbs, water from the artichokes, lemon juice and olive oil.
• Put the artichoke hearts in the blender and blend on high.
• Add the artichoke hearts to the mixture.
• Add cheese, garlic, and red pepper.
• Put in a 4 quart dish and bake at 350 for 20 minutes until warmed through.
• To garnish with the lemons shave off the rind into ringlets and put the ringlets around the outside of the dish.

NO SPINACH - LILLY'S ARTICHOKE DIP

Steps:

• Heat oven to 400.
• Drain and chop artichoke bottoms.
• Combine first 6 ingredients in oven proof dish. I use a stoneware dish.
• Bake for 15 minutes.
• After 15 minutes, stir to combine melting ingredients.
• Bake another 15 minutes.
• Meanwhile chop fresh roma tomatoes in a large dice. Set aside.
• Thinly slice green onions. Set aside.
• Check dip to make sure all ingredients are thoroughly incorporated and bubbling.
• Garnish with tomatoes and green onions.
• Special note: this can be made in the crockpot as well, and even in the microwave with good results. I do prefer the oven method. What matters most is that it is bubbling hot.

SPINACH ARTICHOKE DIP (NO MAYO)

Steps:

• Preheat oven to 350°.
• Combine all ingredients in a medium bowl and mix thoroughly.
• Spread into an 8x8'' baking pan or similar ovenproof dish (should be able to contain about 3 cups.).
• Bake for 15-20 minutes or until bubbly. Serve hot with bagel chips, rye bread slices, tortilla chips, cheese crackers, pita, etc!
• Hint: Throw everything together in a stand mixer for quick and easy stirring!
• Hint: Grate your own Parmesan or use the fancy shredded kind for a smoother dip.
• Hint: Can be made in advance (up to 1 day) and kept in the fridge until ready to heat.
• Hint: Can be doubled and placed in a 9x13'' pan.

BAKED SPINACH-ARTICHOKE DIP WITHOUT MAYO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Place thawed spinach in a kitchen towel; wrap tightly to squeeze out excess water until spinach is just damp. Set aside.
• Mix cream cheese, sour cream, onion powder, salt, and pepper together in a large bowl until smooth and creamy. Add artichoke hearts, drained spinach, hot sauce, and garlic; mix well. Add in 1 cup mozzarella cheese and 1/4 cup Parmesan cheese; mix well. Pour into the prepared baking dish and sprinkle with extra cheese if you like a crispy, bubbly cheese layer on top.
• Bake in the preheated oven until bubbly and slightly browned on top, about 30 minutes.