Creamybakedartichokedip Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium-sized mixing bowl, stir together mayonnaise, sour cream, Parmesan cheese and onion. When these ingredients are combined, mix in artichoke hearts, lemon juice, salt and pepper. Transfer mixture to a shallow baking dish.
• Bake at 400 degrees F (200 degrees C) for 20 minutes, or until light brown on top.

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.

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:

• 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:

• 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.

Steps:

• Preheat oven to 400°F
• Using electric mixer, beat first 8 ingredients in large bowl to blend.
• Fold in artichokes, mozzarella, green onions and jalapeño.
• Transfer to 11 x 7x 2" glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.).
• Bake until bubbling and brown on top, about 20 minutes.
• Serve hot.

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.

Steps:

• Pre-heat oven to 375°F.
• In a bowl, blend cream cheese & mayonnaise until smooth. Stir in remaining ingredients & place into a glass pie plate.
• Bake, uncovered for 15-18 min., until heated through & lightly browned.
• Serve with "Keebler Town House" crackers.

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, stir Bisquick mix and mozzarella cheese until thoroughly combined. Stir in water and oil until dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
• Using hands dipped in additional Bisquick mix, press dough in bottom and up sides of pan. Bake 9 to 11 minutes or until crust is puffed and top edges are just starting to brown.
• Meanwhile, in medium bowl, mix all remaining ingredients except artichokes. Stir in artichokes. Evenly spread mixture over partially baked crust.
• Bake 12 to 15 minutes or until thoroughly heated and crust is golden brown.
• Set oven control to broil. Broil with top of pan 6 inches from heat 2 to 3 minutes or until filling is golden brown. Cool 10 minutes. Cut into 8 rows by 6 rows.

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.