Baked Artichoke Dip Recipes

ARTICHOKE DIP

Steps:

• In a large bowl, combine the artichokes, mayonnaise, Parmesan, garlic and pepper sauce. Transfer to a greased 1-qt. baking dish. Sprinkle with paprika if desired. , Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Serve warm with crackers.

BAKED ARTICHOKE DIP

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.

BAKED ARTICHOKE DIP

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.

SIMPLE ARTICHOKE DIP

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.

BAKED ARTICHOKE DIP

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.
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BAKED ARTICHOKE DIP

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.

BAKED ARTICHOKE DIP

Steps:

• Preheat oven to 350ºF.
• Set aside 1/2 cup parmesan cheese.
• Combine the rest of the ingredients in a bowl and stir until well combined.
• Transfer the mixture to a casserole dish. Top with remaining parmesan cheese.
• Bake, uncovered, for 45 minutes until light brown and bubbly.
• Cool for 5 minutes before serving.