Creamy Artichoke Dip Recipes

Steps:

• In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips.

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.

Steps:

• In a medium bowl, pour 1 cup water over bread. Immediately squeeze as much water as possible from bread and transfer to a food processor along with anchovies, artichokes, and sugar. Process until a paste forms. With machine running, slowly add oil, scraping down bowl as needed. With machine still running, add lemon juice, 1 tablespoon at a time, until mixture is creamy. Season to taste with salt and pepper and transfer to a serving dish. To serve, top with chives and a drizzle of oil.

Steps:

• Preheat oven to 350F and lightly spritz a 9 x 13" baking dish or tart/quiche glass dish with cooking spray.
• Whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces.
• If you have any left-over Parmesan cheese sprinkle it on top.
• Place in prepared pan.
• Bake for 20-30 minutes, or until slightly browned on top.

Steps:

• Mix all ingredients and spread into a 1 L casserole dish. Bake uncovered in a preheated 350ºF oven for approximately 30 minutes (or until heated).
• Serve with sliced crusty French bread, crackers or tortilla chips.
• (As my friend and I learned, this recipe is also wonderful served cold the next day - but we did find that it was a little oily [from the cheese], so make sure you mix it really well or drain off some of the oil if you're re-serving this.).
• Note: I have no idea how many servings there actually are - I'm "guesstimating" 1/4 cup per person, but that's completely a guess!