The Best Artichoke Dip Food

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.

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.

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.

THE BEST ARTICHOKE DIP EVER

Steps:

• Preheat oven 400 degree.
• mix together first 9 ingredients with hand mixer until well blended in large bowl.
• By hand, mix in cheese, onions,artichokes and jalapeno.
• spray 11x7 glass dish with a little pam.
• pour mixture into pan and spread out evenly with a spatula.
• Bake 15-10 minutes until top is nicely browned.
• can be made day before.

THE BEST SPINACH & ARTICHOKE DIP - VEGAN

Steps:

• Preheat oven to 400 degrees.
• Add the drained beans into a food processor and blend until smooth, scraping down the sides as you go.
• Next add the vegan cream cheese to the bean mixture, and blend until both are well combined and creamy.
• In the meantime, heat the olive oil over medium heat in a sautee pan.
• Add onion and cook until nearly translucent.
• Add garlic and cook one minute more until fragrant.
• Add artichokes and spinach and cook for 2-3 minutes.
• Remove from heat and stir in bean mixture from the food processor, as well as the panko and nutritional yeast.
• If using the vegan cheese, you may stir it into the dip completely, or sprinkle over the top.
• Cover with foil and cook about 20 minutes.
• Remove foil and cook for 10 or 15 minutes more, until a little browned and heated through.

THE BEST AND EASIEST HOT ARTICHOKE DIP

Steps:

• Chop the artichoke hearts, mince the garlic clove, and combine all the ingredients in a bowl.
• Place the mixture in a small casserole dish. It fits nicely in a shallow 9 or 10 inch oval dish.
• Bake for 10 minutes at 350°F, or until the surface is beginning to brown.
• Serve hot with a soft baguette, crackers or chips. Enjoy!