Houstons Chicago Style Hot Artichoke Dip Recipes

Steps:

• Trim the tops and ends of leaves from the artichokes, cut in half lengthwise and remove the fuzzy choke. Squeeze a bit of lemon on immediately to prevent browning. If preparing artichokes ahead of time, place them in a bowl of lemon water until ready to boil. If unsure how to properly prep an artichoke, look online for an easy demonstration.
• Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
• Add artichokes to boiling water, and cook for about 15 minutes. Drain well.
• Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
• Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill.
• Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with remoulade.
• Remoulade:.
• In a medium bowl, combine all the ingredients and mix well.
• Season, to taste, with salt and pepper. Refrigerate for several hours prior to serving.

Steps:

• Preheat oven to 375 degrees.
• Put Romano cheese in a food processor with metal blade.
• Turn motor on and drop garlic through feed tube to mince.
• Stop machine and add spinach, artichokes, cream cheese and eggs.
• Process until thoroughly blended; turn into medium bowl.
• Fold in mozzarella cheese.
• Transfer to a 2- to 3-cup baking dish; bake until heated through, 20 to 25 minutes.
• Serve hot with tortilla chips, sour cream and salsa.

Steps:

• Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
• Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
• Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

Steps:

• In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.
• -Stir in flour and cook for 1 minute.
• -Slowly whisk in cream and broth and continue cooking until boiling.
• -Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
• -Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
• -Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
• -Sprinkle cheddar evenly over top(s).
• -At this point, the dip can be refrigerated until ready to serve, if desired.
• -Microwave dip on 50% power just until cheese has melted.

Steps:

• Preheat oven to 375°F.
• Place Romano cheese in a food processor.
• While running, drop garlic in the feed tube.
• Start the machine and add spinach, artichokes, cream cheese and eggs, process until thoroughly blended.
• Turn into a casserole dish and fold in Mozzarela.
• Bake 20-25 minutes or until heated through.