Zesty Cajun Artichoke Dip Food

HOT ARTICHOKE AND CRAB DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
• Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

ZESTY CAJUN ARTICHOKE DIP

Steps:

• Combine softened cream cheese, artichoke hearts, sour cream, onion, bacon, seasoning, cheese, and tomatoes. Stir until combined and bake at 375 degrees F for 20-25 minutes or until slightly golden on top.

TRIBECA ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix artichoke hearts, mayonnaise, mozzarella cheese, white onion, Parmesan cheese, jalapeno peppers, salt, and black pepper in a bowl; spread into a baking dish. Sprinkle paprika over the artichoke mixture.
• Bake in preheated oven until hot and beginning to set, about 25 minutes. Cool at least 15 minutes before serving.

DIJON-STYLE ARTICHOKE DIP

Steps:

• In a medium bowl, blend reserved liquid from marinated artichoke hearts, cream cheese and prepared Dijon-style mustard. When smooth, stir in marinated artichoke hearts. Chill approximately 1 hour before serving.

SPICY ARTICHOKE/SPINACH DIP

Steps:

• In a sauce pan simmer olive oil, butter,onions, green onions, celery and garlic until onions are soft.
• Using a food processor, drain and chop up the artichoke hearts, mushrooms and the spinach (must thaw and drain spinach before chopping, fresh spinach can be substituted) Set aside.
• In a medium size pot bring milk, cream cheese, parmesan cheese to a soft boil.
• Add salt, pepper and cayenne pepper to taste.
• Add ingredients from sauce pan (onions, butter garlic, olive oil, butter, celery).
• Whisk flour into mixture a little at a time so it does not lump up.
• Let simmer for 5 minutes.
• In a medium baking dish mix the ingredients set aside (artichoke hearts, spinach, mushrooms) and contents from the pot simmering on the stovetop.
• The mixture should be no more than two inches thick in the dish.
• Once mixed sprinkle a very light layer of bread crumbs over the top of the dip.
• Cover dish and bake in over for 15 minutes at 350 degrees.
• Uncover dish and bake for additional 15 minutes.
• Serve hot with chips or I prefer very thinly cut french bread broiled to be toasted in the oven with a mixture of garlic and butter lathered on them. As soon as they start to turn brown they are toasted. They will burn shortly after.

SPICY SOUR CREAM ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients (expect for reserved artichoke liquid) in blender or food processor.
• Add enough reserved liquid to get dip to desired consistency. Blend until mixed but not completely smooth.
• Transfer to casserole dish.
• Bake at 350°F for 20 minutes.
• Serve hot with crackers.

AWESOME ARTICHOKE DIP

Steps:

• Preheat your oven to 375 degrees.
• Grease a 7x11 baking dish in a medium bowl mix cream cheese and mayo until smooth add chopped artichokes, chopped spinach and parmesan.
• Add lemon juice and minced garlic mix together well. For a smoother texture, pulse in a food processor until the desired texture is achieved. This will also help mix things more completely and give a better fusion of flavors.
• Bake covered with aluminum foil for 20 minutes.
• During the last 5 minutes of baking remove the foil. The top should be golden brown around the edges when it is done.
• Serve while hot with tortilla chips, fresh veggies, or Italian bread.

HOT AND SPICY ARTICHOKE DIP

Steps:

• Mix all ingredients in crockpot.
• Heat on high til warmed.
• Turn to low to keep warm.
• Serve with tortilla chips, pita chips, and/or veggies.
• ENJOY!

SPICY CAJUN DIP

Steps:

• In small bowl, pour 1 cup boiling water over tomatoes.
• let stand at room temperature 5-10 minutes.
• Drain and chop tomatoes.
• meanwhile, in another small bowl, combine cream cheese, yogurt and chili sauce.
• mix well.
• Add tomatoes and all remaining ingredients; mix well.
• refrigerate till serving time.
• Just before serving; stir dip.
• serve with cut up fresh veggies or garlic flavored bagel crisps.