Quickandeasycreamyartichokedip Recipes

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QUICK AND EASY CREAMY ARTICHOKE DIP

This is the easiest recipe you will ever have to follow. Just dump all the ingredients in a bowl, stir, and bake! I often experiment with different herbs and spices, and sometimes even add a bit of Asiago Cheese. It comes out scrumptious every time and is a huge hit at parties!

Provided by Cinny 2

Categories     Brunch

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5



Quick and Easy Creamy Artichoke Dip image

Steps:

  • Tear apart or roughly chop artichokes, being careful to remove any tough leaves.
  • Place artichokes in an oven safe bowl or shallow baking dish.
  • Mix in remaining ingredients.
  • Bake for 25 minutes at 350 degrees.
  • Serve with toasted bread or tortilla chips!

Nutrition Facts : Calories 473.4, Fat 33.5, SaturatedFat 8.2, Cholesterol 42.4, Sodium 1056.4, Carbohydrate 33.2, Fiber 6.8, Sugar 5.4, Protein 14.5

2 (13 ounce) cans quartered artichokes (not marinated)
2 tablespoons parsley
1 teaspoon garlic powder
1 1/2 cups shredded parmesan cheese
2 cups mayonnaise

CREAMY ARTICHOKE DIP WITH PITA CHIPS

Provided by David Cassler

Categories     Condiment/Spread     Dairy     Appetizer     No-Cook     Quick & Easy     Cream Cheese     Artichoke     Fall     Bon Appétit     Sugar Conscious     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14



Creamy Artichoke Dip with Pita Chips image

Steps:

  • Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.
  • Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.

2 8-ounce packages cream cheese, room temperature
1/3 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1 cup grated mozzarella cheese (about 2 1/2 ounces)
3 green onions, finely chopped
2 teaspoons minced seeded jalapeño chili
6 6-inch pita rounds, each cut into 6 triangles
Olive oil

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