Artichoke Dill Dip Recipes

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:

• 1. Preheat oven to 350 degree F. In a medium sized bowl, beat the softened cream cheese until fluffy. Stir in the sour cream & mayonnaise until well combined.
• 2. Next, stir in the dill weed and minced garlic, thoroughly blending.
• 3. Add the Parmesan cheese and well drained Artichokes. Add pepper flakes now, if using ~ I didn't this time...Stir well.
• 4. Spread into a small casserole dish, I sometimes use a small pie plate. ( there is 2 cups worth of dip, so use dish that will hold the dip). Sprinkle with a pinch of dill and Parmesan cheese.
• 5. Bake for 45 minutes or until beginning to turn golden. Great served with crackers or french bread baguettes. Can be served at any temperature. Enjoy this yummy deliciousness. One of my most requested dips.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
• Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.

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:

• Preheat oven to 350 degrees. Drain and chop artichoke hearts. Mix all ingredients together and bake in a casserole dish sprayed with Pam for 25 minutes. Serve hot with toast rounds or crackers.

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.