Baked Artichoke And Cheese Dip Recipes

Steps:

• 1. Preheat oven to 350 degrees F. Coat a 1-quart baking dish with cooking spray; set aside. 2. In a medium bowl, combine all remaining ingredients except tortilla chips and vegetable dippers. 3. Transfer mixture to baking dish. Bake for 40 to 45 minutes or until set and top is golden brown. 4. Serve warm with tortilla chips and/or vegetable dippers.
• Copyright® 2009 SLSH Enterprises, Inc.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix artichoke hearts, marinated artichoke hearts, green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese.
• Spread the mixture in a small baking dish. Bake in the preheated oven 30 minutes, until lightly browned and bubbly.

Steps:

• Process artichokes, onion and garlic in the food processor until smooth (or if you like, until blended, but still have texture).
• In medium sized bowl (or if you're a little lazy like me, right in the medium sized ceramic baking dish), combine remaining ingredients except parsley and bread, reserving 1 cup of mozzarella.
• Sprinkle remaining cheese over artichoke dip, and sprinkle with chopped parsley.
• Bake at 400º for 20 minutes, or until bubbly and beginning to brown.
• Serve with crusty french bread slices.

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:

• Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 1 1/2-cup ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.)
• Preheat oven to 375°F. Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
• Preheat broiler. Sprinkle dip with remaining 1 tablespoon grated Romano cheese and paprika. Broil until cheese melts, about 2 minutes. Serve warm with toasted baguette slices.

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).
• In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
• Bake for 15 to 20 minutes, or until hot and bubbly.

Steps:

• Drain artichoke hearts and chop into smaller pieces.
• Mix artichoke hearts with mayonnaise, Parmesan and Swiss. (Use canned grated parmesan because fresh grated parmesan makes it come out too oily).
• Put mixture into a 9x9 glass or ceramic baking dish at 350 degrees F for 15 minutes or until top looks slightly browned.
• Serve with crackers or tortilla chips.

Steps:

• Mix all the ingredients in a 5 by 9-inch baking dish. Cook at 325 degrees for 45 minutes. Serve warm with crackers or fresh bread.

Steps:

• Preheat oven to 350 degrees.
• Cook artichokes according to package directions; chop roughly. Set aside.
• In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
• Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
• Bake for 30 minutes. If top hasn't browned, put under broiler.
• Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.

Steps:

• Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in a medium bowl to blend.
• Stir in chopped artichoke hears.
• Transfer mixture to a 1 1/2 cup Ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.).
• Preheat oven to 375°F
• Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
• Preheat broiler.
• Sprinkle dip with remaining 1 tablespoon Romano cheese and paprika.
• Broil until cheese melts, about 2 minutes.
• Serve warm with toasted baguette slices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the artichoke hearts, mayonnaise, 1 cup Parmesan, cream cheese and green chile peppers. Scoop the mixture into a pie pan or medium baking pan. Top with the remaining 1/2 cup of Parmesan.
• Bake for 25 minutes or until bubbly and slightly browned. Serve warm.

Steps:

• Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend.
• Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.Sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika.
• Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).
• Preheat broiler. Broil until cheese melts, about 2-3 minutes.
• Serve warm with toasted baguette slices.

Steps:

• Thinly slice remaining artichokes; pat dry.
• Preheat oven to 400 degrees. Melt 4 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, for 2 minutes.
• Whisk in milk, and bring to a boil. Add salt, pepper, and cayenne, and simmer until thickened, about 2 minutes. Remove from heat, and stir in cheeses.
• Melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add onion, and cook 3 minutes.
• Add thyme, garlic, and sliced artichokes, and cook for 3 minutes. Add to cheese mixture along with zest.
• Transfer to an 8-cup baking dish. Sprinkle with breadcrumbs.
• Bake until golden and bubbling, about 15 minutes. Let cool slightly.
• Garnish with thyme leaves.

Steps:

• Heat oven to 180C/160C fan/gas 4. Slice the top off and hollow out the loaf. Break the artichoke hearts into chunks, place in a bowl with the mayonnaise, Parmesan, garlic salt and a good grinding of black pepper, then mix well.
• Fill the hollowed-out loaf with the artichoke mixture. Pop the lid back on, wrap the loaf in foil, then bake for 20 mins. Remove the foil and give the mixture a stir, then rewrap and return to the oven for a further 45-50 mins or until the filling is piping hot.
• Remove from the oven, scatter over the chives and dive in.