Simple Artichoke Dip Food

THE BEST ARTICHOKE DIP (AND EASIEST)

Steps:

• Pre-heat oven to 325F degrees.
• In a medium bowl, mix all ingredients and stir until well combined.
• Pour mixture into a 2-quart baking dish or 9-inch glass pie plate (I find the pie plate works well).
• Bake for 30 minutes, until top starts to just bubble and turn golden.
• Serve hot with saltine crackers or sliced bread.

ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F.
• To a mixing bowl add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese. Combine until smooth.
• Stir in chopped artichoke hearts and a little bit of dill weed, to taste.
• Place in a greased baking dish (most pan sizes around 8x8 in or a little smaller will work. You could even use a pie pan).
• Sprinkle remaining 1/4 cup of parmesan cheese on top. Sprinkle with a little extra dill weed, if desired.
• Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.

THE BEST SPINACH ARTICHOKE DIP

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.

QUICK AND EASY ARTICHOKE DIP

Steps:

• Coarsely chop the drained artichokes.

BETSY'S QUICK & EASY ARTICHOKE DIP

Steps:

• Drain the artichokes from the can. Coarsely chop them.
• Combine chopped chokes, cheeses, mayo, and garlic in a small oven-proof serving dish.
• Add fresh ground pepper and salt to taste.
• Bake in oven at 375 - 400 until melted.
• To be served next day, just re-heat in microwave. Recipe can be doubled.

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.