Pampered Chef Artichoke Dip Food

BREAD BOWL ARTICHOKE DIP

Steps:

• Preheat oven to 450°F (230°C). Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4 1/2-inch-wide (12-cm) and 2-inch-deep (5-cm) well for dip. Slice center of first and entire second bread round into 1-in. (2.5-cm) cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp (30 mL) juice. Stir juice and sour cream into artichoke mixture; pour into bread bowl.If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

PAMPERED CHEF SPINACH & ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees.
• Coarsly chop artichokes and place in a small batter bowl.
• Add spinach, mayonnaise, sour cream, garlic and cheese.
• Mix well.
• Spoon into baking dish.
• Bake 20-25 minutes or until heated throughout.
• Garnish with bell pepper if desired.
• Serve with Tosidos or pita chips.

BREAD BOWL ARTICHOKE DIP - PAMPERED CHEF

Steps:

• Preheat oven to 450°F Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4½-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
• In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth.
• Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®.
• Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
• If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

HOT ARTICHOKE & SPINACH DIP-PAMPERED CHEF

Steps:

• Preheat oven to 375°F.
• Coarsely chop artichoke hearts and place into bowl. Add the rest of the ingredients except for the red bell pepper and mix well.
• Spoon mixture into the small oval baker.
• Bake 20-25 minutes until heated through. Garnish with diced red pepper if desired.

PAMPERED CHEF BUTTERSCOTCH DIP

Steps:

• Combine all in small bowl and mix until smooth.
• Chill.
• Serve with fresh fruit.