Sassy Baked Artichoke Dip Recipes

BAKED ARTICHOKE DIP

Baked Artichoke Dip image

Make and share this Baked Artichoke Dip recipe from Food.com.

Provided by Little Suzy Homemak

Categories < 60 Mins

Time 35m

Yield 1 1/3 cup, 24 serving(s)

Number Of Ingredients 10

Ingredients

5 tablespoons grated romano cheese (about 1 ounce)
3 tablespoons light mayonnaise
3 tablespoons light sour cream
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/4 teaspoon onion salt
1/8 teaspoon garlic powder
14 ounces water-packed artichoke hearts, drained and chopped to 1/4-inch pieces
1/4 teaspoon paprika
French baguette, slices toasted

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.

Nutrition Facts : Calories 28.6, Fat 1.6, SaturatedFat 0.7, Cholesterol 4.4, Sodium 67.4, Carbohydrate 2.3, Fiber 0.9, Sugar 0.3, Protein 1.6

BAKED ARTICHOKE DIP

Baked Artichoke Dip image

There are many variations of this dip but this is my favorite. The mix of flavors is more complex than most artichoke dip recipes. It comes from Nordstroms Entertaining at Home Cookbook.

Provided by Slatts

Categories < 60 Mins

Time 1h

Yield 12-14 serving(s)

Number Of Ingredients 11

Ingredients

1 cup mayonnaise
3/4 cup sour cream
2 cups parmesan cheese, 8 oz fresh grated
3 tablespoons cider vinegar
2 tablespoons fresh basil, chopped
2 garlic cloves, minced
1 teaspoon coarse salt
1 teaspoon pepper, freshly ground
2 (13 1/2 ounce) cans artichoke hearts, drained and chopped
1 red bell pepper, roasted, peeled, seeded, and chopped
1 (7 ounce) can diced green chilies, drained

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.

Nutrition Facts : Calories 219, Fat 14.5, SaturatedFat 5.8, Cholesterol 26.1, Sodium 1002.7, Carbohydrate 14.9, Fiber 3.9, Sugar 3, Protein 9.6

SIMPLE ARTICHOKE DIP

Simple Artichoke Dip image

Serve with sliced baguettes or pita chips.

Provided by Dawn

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes

Time 25m

Yield 7

Number Of Ingredients 3

Ingredients

1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 5.1 g, Cholesterol 22 mg, Fat 28.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 561.4 mg, Sugar 0.4 g

SASSY BAKED ARTICHOKE DIP

Sassy Baked Artichoke Dip image

This is not just another dip recipe. This is so good you will never make another artichoke dip recipe again. I have one that I posted on Recipezaar before I found this one, but this is the one I will be making from now on

Provided by southern chef in lo

Categories < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

1 (15 ounce) can artichokes (in water, not oil)
1 (10 3/4 ounce) can Rotel tomatoes & chilies
1 cup mayonnaise (do not use fat free)
1 cup parmesan cheese
1 teaspoon garlic powder

Steps:

Drain the artichokes and chop up. Drain Rotel tomatoes.
Mix all ingredients together. It won't look pretty, but trust me it will get better once baked.
Spray baking dish with Pam and pour in the artichoke dip. Bake until browned on top and bubbly, about 15 minutes, at 375°F.
Serve with Wheat Thins or your favorite cracker.

Nutrition Facts : Calories 200.6, Fat 13.5, SaturatedFat 3.6, Cholesterol 18.6, Sodium 603.3, Carbohydrate 14.8, Fiber 2.9, Sugar 2.5, Protein 7.2

BAKED ARTICHOKE DIP

Baked Artichoke Dip image

The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.

Categories Vegetable Bake Winter Bon Appétit

Yield Makes about 1 1/3 cups

Number Of Ingredients 10

Ingredients

5 tablespoons (packed) grated Romano cheese (about 1 ounce)
3 tablespoons light mayonnaise
3 tablespoons light sour cream
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/4 teaspoon onion salt
1/8 teaspoon garlic powder
1 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika
French-bread baguette slices, toasted

Steps:

Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 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 grated Romano cheese and paprika. Broil until cheese melts, about 2 minutes. Serve warm with toasted baguette slices.

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