Zippy 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:

• Heat oven to 350ºF.
• Combine first 4 ingredients.
• Spoon into shallow casserole sprayed with cooking spray.
• Bake 20 to 25 min. or until heated through.
• Top with tomatoes and onions.

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:

• Combine all ingredients in a medium sized bowl and transfer to baking dish.
• Bake at 350F for 30 minutes, or until browned and bubbly.

Steps:

• Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth.
• Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
• Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

Steps:

• Drain and chop artichoke hearts.
• Combine artichoke hearts with remaining ingredients. Use as much or little of the jalapenos as you can handle. (When I make this for my family, I use an entire can, but when I make it for guests, I usually only use half of the can.).
• Pour into baking dish.
• Sprinkle with grated Parmesan cheese and paprika.
• Bake at 400 degrees until bubbles around edges.
• Serve with tortilla chips, crackers, as a sandwich spread, etc.
• NOTE: Depending on preference, you can do a rough chop on the artichokes for a chunkier dip, or you can put all the ingredients (except for the cheese) in a blender to puree for a smoother dip.

Steps:

• Mix all but 1/2c shredded cheese blend.
• Bake in 8 by 10 dish at 375 degrees for 20 minutes.
• Add 1/2 cup shredded cheese on top and bake additional 10 minutes.

Steps:

• Spray 1 1/2 qt casserole dish with oil.
• Mix pimiento, artichokes, mayonnaise, green chilies, jalapenos, Monterey Jack cheese and 1/2 cup grated cheese. Spoon into a shallow 1 ½ quart casserole. Sprinkle with remaining 1/4c shredded cheese. Bake uncovered at 325 degrees for 30 minutes or until bubbly.
• Serve with crackers or baguette bread slices.