Microwave Artichoke Dip Recipes

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.

Steps:

• 1. in a microwave safe glass bowl, place frozen spinach and microwave for 5-7 minutes
• 2. remove, stir and add artichokes and all the seasonings, microwave for 3 more minutes
• 3. remove, stir and add both pkg's of cream cheese, microwave 3 more minutes
• 4. remove, stir and add the parmesan cheese microwave until completely melted (about 3-5 minutes)
• 5. *************************
• 6. Serve with any crusty bread toasted or not (whatever you prefer) or restaurant style tortilla chips.

Steps:

• 1. Combine all ingredients except artichoke hearts in a microwavable dish.
• 2. Drain and chop artichoke hearts. Add artichoke hearts to dish and mix ingredients well.
• 3. Microwave on high power for 3 minutes then stir. Microwave another 3 minutes on high or until all cheese has melted.

Steps:

• Cut off stem and with a sharp knife trim the base so artichokes sit flat. Make a cut across the top of the leaves, parallel to the base. With scissors, trim the leaves so they have straight edges.
• To cook conventionally, bring a large shallow pan of salted water to a boil. Submerge artichokes, cover tops with a heat proof heavy plate to keep them submerged and cook for 35 to 45 minutes or until a leaf in middle can be pulled out easily. Drain them upside down so water runs out.
• To cook in microwave, wrap each one individually in microwavable plastic wrap and set them in a round plate. Microwave for 10 minutes or until a center leaf can be pulled out easily. Remove plastic wrap (carefully; it will be hot).
• Serve as is, with each person pulling out a leaf and dipping it in melted butter, or remove cone of dinner leaves in one fell swoop and reserve them for later. With a small spoon scoop out choke. Replace cone of leaves, upside down and serve with melted butter seasoned with lemon or vinaigrette.

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:

• Mix artichokes, mozzarella cheese, mayo, onion, garlic salt, pepper, Tabasco, and 1/2 cup parmesan cheese in a bowl.
• Place in a microwave safe casserole dish (8x8 inch or 2 quart size or similar)and top with remaining parmesan cheese.
• Heat in microwave or oven until bubbly. Garnish with olives if desired.

Steps:

• In ungreased 1-quart microwavable casserole, mix all ingredients except crackers.
• Cover tightly; microwave on Medium-High (70%) 4 to 5 minutes, stirring after 2 minutes, until hot.
• Serve warm with crackers.

Steps:

• Drain spinach, and squeeze any remaining water from it. Place in medium microwave safe bowl.
• Add artichoke hearts and microwave for 1-2 minute until warm.
• Cut cream cheese into chunks and stir into spinach and artichokes. Microwave until cheese can be totally incorperated (roughly 3 minutes).
• Add remaining ingrediants and stir to combine, and microwave until hot.
• Serve with fresh baguettes and vegetables for dipping.
• **can also be made in advance and reheated at serving time.

Steps:

• Trim and wash the artichoke as usual. Place in a covered microwave safe container with a steam vent. Add water or broth and sprinkle with seasoning if desired. A light dusting of salt, pepper and garlic powder between the layers work well.
• Microwave the artichoke on high for 8-10 mins rotating every 2 minutes.