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.
Time 1h20m Yield 5 cups. Number Of Ingredients 12 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.
Time 10m Yield Makes 2 cups Number Of Ingredients 8 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.
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.
Time 1h20m Yield 5 cups. Number Of Ingredients 13 Steps:
In a 3-qt. slow cooker, combine the artichokes, cream cheese, yogurt, mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, Swiss cheese, mayonnaise, lemon juice, jalapeno, garlic powder and seasoned salt. Cover and cook on low for 1 hour or until heated through. , Sprinkle with remaining Parmesan cheese. Serve with tortilla chips.
Time 45m Yield 1 serving dish Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Coarsely chop artichokes, set aside. Take cream cheese, mayonnaise, Parmesan. Beat until fluffy. Add seasonings and artichokes. Blend well by hand. Place dip into a casserole (I use a fluted quiche dish) and bake for 25-30 minutes, or until bubbly and lightly golden brown. Slice bagette, place out crackers, and watch them chow down.
More about “creamy artichoke dip recipes”
Time 45m Yield 1 casserole dish, 6-8 serving(s) Number Of Ingredients 8 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.
