EASY CREAMY ARTICHOKE DIP
Few dishes are so easy and taste so good as this one. This creamy artichoke dip improves with 12 to 24 hours in the fridge, allowing all of the flavors to meld. Delicious served with roasted veggies, carrot sticks, pita chips, or tortilla strips. If you like artichokes, this dish has your name all over it.
Provided by Laura Kelso
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Blend artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and garlic in a blender until smooth; transfer to a serving bowl. Stir lemon juice, salt, and pepper into the dip.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 4.3 g, Cholesterol 12.1 mg, Fat 10.7 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 335.2 mg, Sugar 0.2 g
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
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.
CREAMY PESTO ARTICHOKE DIP
Steps:
- In a food processor combine cream cheese, 1 1/2 cups shredded mozzerella, mayonnaise, garlic and basil until smooth. Add drained artichoke hearts and pulse just until chopped. Place in a pie plate and top with the reserved 1/2 cup mozzerella. (Can be made 1 day in advance). Bake in a 350 degree oven for 25 minutes or until cheese is melted and lightly brown. Serve with crackers, lightly toasted slices of french bread and breadsticks.
HOT ARTICHOKE DIP
Make and share this Hot Artichoke Dip recipe from Food.com.
Provided by Donna Schueller
Categories < 60 Mins
Time 45m
Yield 1 bowl, 12 serving(s)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 148, Fat 11.1, SaturatedFat 6.4, Cholesterol 35.6, Sodium 268.8, Carbohydrate 5.6, Fiber 3, Sugar 1.1, Protein 7.5
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5-INGREDIENT PESTO ARTICHOKE DIP - SWEET & SAVORY
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5/5 (2)Total Time 30 minsCategory AppetizerCalories 259 per serving
- In a medium bowl, mix together chopped artichoke hearts, cream cheese, Parmesan cheese and pesto. Divide the mixture into 4 ramekins. At this point, you can cover and refrigerate until ready to serve.
- Bake for 15-2o minutes, or until bubbling. Sprinkle some pistachio, if desired. Rest on wire racks to cool slightly. Serve warm with baguette, pita bread, or pita chips on the side.
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