Warm Artichoke Dip With Scallions And Jalapenos Food

ARTICHOKE JALAPEñO DIP

Steps:

• Add the softened cream cheese, sour cream, mayonnaise, lemon juice, salt, and pepper to a large mixing bowl. Use a handheld mixer on medium-high speed and mix until smooth.
• Add the Parmesan, drained artichokes, jalapeno, and garlic, and stir until evenly incorporated.
• Serve right away or store in the refrigerator for 3 days.

WARM ARTICHOKE DIP WITH SCALLIONS AND JALAPENOS

Steps:

• 1. Preheat oven to 400.
• 2. In food processor, mix scallions, pickled jalapeno, garlic and salt. Pulse until scallions are finely chopped.
• 3. Add cream cheese, all but 1 T. of the Parmesan cheese, the mayonnaise, lemon juice, and cayenne. Puree until smooth.
• 4. Add the artichokes and pulse until coarsely chopped. Scrape mixture into a 2 cup gratin or other shallow ovenproof baking dish. Sprinkle reserved 1 T. Parmesan cheese over the top.
• 5. At this point, the dip can be covered with plastic wrap and refrigerated for up to 24 hours before baking. Shortly before serving, bake for about 20 minutes until dip is lightly browned on top and bubbly hot. Let cool slightly before serving. Great Party Dip

SIMPLE ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.

SPICY JALAPENO ARTICHOKE DIP

Steps:

• Drain and chop artichoke hearts.
• Combine artichoke hearts with remaining ingredients. Use as much or little of the jalapenos as you can handle. (When I make this for my family, I use an entire can, but when I make it for guests, I usually only use half of the can.).
• Pour into baking dish.
• Sprinkle with grated Parmesan cheese and paprika.
• Bake at 400 degrees until bubbles around edges.
• Serve with tortilla chips, crackers, as a sandwich spread, etc.
• NOTE: Depending on preference, you can do a rough chop on the artichokes for a chunkier dip, or you can put all the ingredients (except for the cheese) in a blender to puree for a smoother dip.

WARM ARTICHOKE DIP

Steps:

• Preheat oven to 325.
• Drain and chop artichoke hearts.
• Combine mayo, sour cream, and parmesan cheese.
• Mix together artichoke hearts with mayo mixture in an oven safe glass pie dish Add garlic to taste.
• Bake for 25 minutes.
• Serve with crackers or pita bread.

JALAPENO ARTICHOKE DIP

Steps:

• Mix all dip ingredients together in baking dish.
• Bake at 350 for 30 minutes.
• Serve warm with crackers or tortilla chips.

HOT ARTICHOKE DIP

Steps:

• Drain artichoke.
• Place in mixing bowl, mash, add cream cheese, mayo, mozzarella and Parmesan cheese and garlic powder.
• Blend well, turn into shallow baking dish.
• Bake 15 minutes@ 350 or until bubbly.
• Serve with Bagel Chips (garlic is very good).

HOT ARTICHOKE PARMESAN DIP

Steps:

• Mash drained artichokes with fork.
• Combine cream cheese, parmesan cheese, mayonnaise, and garlic with the artichoke hearts.
• Put in ovenproof dish.
• Bake at 350°F for 20 minutes or unit heated through.
• Serve with bread and/or chips.

ARTICHOKE, JALAPENO AND PARMESAN DIP

Steps:

• Use a food processor with metal blade to finely grate Parmesan cheese.
• Add the cream cheese, mixing well.
• Transfer cheese mixture to a mixing bowl.
• Chop jalapeno peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
• Add artichoke/jalapeno mixture and the jalapeno sauce to cheese mixture.
• Mix well.
• If needed, add small amount of additional marinade to obtain desired consistency.
• Salt and pepper to taste.
• Refrigerate until ready to serve.
• Serve with a variety of crackers or chips.