Hot And Spicy Artichoke Dip Recipes

HOT ARTICHOKE AND SPINACH DIP II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
• In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
• Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

SPICY ARTICHOKE DIP

Steps:

• Place all of the ingredients in a large bowl and beat with an electric mixer until combined, about 1-2 minutes. Scrape down the sides of the bowl and mix again. Transfer the dip to a bowl and serve with your favorite chips, crackers or bread slices. Enjoy!

HOT AND SPICY ARTICHOKE DIP

Steps:

• Mix all ingredients in crockpot.
• Heat on high til warmed.
• Turn to low to keep warm.
• Serve with tortilla chips, pita chips, and/or veggies.
• ENJOY!

SPICY SWISS CHARD AND ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Heat 1 tablespoon of the butter in a medium saute pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the bacon and cook until crispy and browned, another 5 minutes. Add the Swiss chard and cook until wilted, stirring occasionally, 4 to 5 minutes. Stir in the artichoke hearts, pickled jalapenos and sun-dried tomatoes and heat through, 1 minute.
• In a deep pot, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, whisking, until golden, 2 minutes. Lower the heat to medium and slowly pour in the milk while whisking; cook, whisking constantly, for 5 minutes. Add the sauce to the chard mixture. Stir in the ricotta, cream cheese, cheddar and Parmesan. Taste and add salt and pepper as needed.
• Transfer the mixture to a greased 9-by-13-inch baking dish. Sprinkle with some grated Parmesan and bake until golden brown and bubbly, 20 minutes. Serve warm with tortilla chips for dipping.

SPICY ARTICHOKE DIP

Steps:

• Melt the butter in a large skillet or saute pan over medium-high heat.
• Add the red onions, jalapenos and salt and cook until the onions are soft and translucent, 5 minutes.
• Add the artichokes and cook until starting to fall apart, 8 to 10 minutes.
• Reduce the heat to medium and add the cream cheese, stirring until melted.
• Add the sour cream and Jack cheese and mix until well combined.
• Transfer the dip to a warmer or slow cooker to hold for serving.