Hot Artichoke Pimento Dip Recipes

WARM FETA DIP WITH ARTICHOKES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, stir together the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 20 to 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips.

DEVILISHLY HOT PIMENTO CHEESE DIP

Steps:

• First, prepare the bread boule by slicing off the top 2 inches and hollowing out the center, leaving the walls of the boule about an inch thick. Cut the top and insides of the bread into bite-sized cubes and set aside.
• In a large saucepan, melt the butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute.
• Whisk in the mustard, paprika, cayenne and salt; cook for an additional 2 minutes. Sprinkle the flour over the onion/garlic mixture and stir to combine; cook about 2 minutes more. Gradually whisk in the milk and gently simmer for 2 minutes. Add the cream cheese and stir until it melts. Then add the Cheddar cheese. Once all the cheeses are melted, stir in the roasted peppers and hot green chiles. Season with black pepper to taste and additional salt, if necessary.
• Preheat the broiler on high.
• Scoop the pimento cheese mixture into the hollowed-out bread boule and place on a baking sheet. Broil until the top begins to bubble and lightly brown, a couple of minutes. Place the filled boule on a platter and serve immediately with the bread cubes.

HOT FETA ARTICHOKE DIP

Steps:

• Preheat oven to 350°.
• Mix all ingredients together.
• Place mixture in a pie pan.
• Bake 20- 25 minutes or until slightly browned.
• If you like top with tomatoes and green onions.
• Serve with pita bread, bagel toast, crackers or even tortilla chips.

HOT ARTICHOKE-PIMENTO DIP

Steps:

• In an oven safe bowl, combine artichoke hearts, chile peppers, pimento peppers, mayonnaise, Monterey Jack cheese and almost all of the Parmesan cheese; sprinkle remaining Parmesan cheese on top. Refrigerate for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 30 minutes, or until lightly browned.

HOT ARTICHOKE-PIMENTO DIP

Steps:

• In an oven safe bowl, combine artichoke hearts, chile peppers, pimento peppers, mayonnaise, Monterey Jack cheese and almost all of the Parmesan cheese; sprinkle remaining Parmesan cheese on top. Refrigerate for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 30 minutes, or until lightly browned.