Spicy Artichoke Dip Recipes

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!

SPICY SPINACH ARTICHOKE DIP

Steps:

• Heat oven to 350° F. Spray 9-inch pie plate with cooking spray. Cook spinach as directed on box. Drain well; squeeze with paper towel to get out as much liquid as possible; set aside.
• Spray 10-inch skillet with cooking spray. Place bacon in skillet; cook over medium heat until crispy. Using slotted spoon, transfer to paper towel-lined plate; set aside. Add onions and serrano chile to bacon drippings in pan; cook 7 to 9 minutes, stirring occasionally, until onions are caramelized.
• Meanwhile, in large bowl, mix cream cheese, chili garlic sauce and sour cream; stir in spinach and artichokes.
• Stir onion mixture into spinach mixture. Pour into pie plate. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until hot in center. Top with reserved bacon; serve with crackers, crostini or vegetables.

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:

• In a large mixing bowl, combine chopped artichoke hearts, mayo, parm cheese, chili peppers, jalopeno peppers, garlic and cumin. Stir well to combine. Spoon artichoke mixture into an ungreased 1 1/2-quart casserole. Sprinkle with paprika. Bake uncovered in a 350 oven about 30 minutes or until hot and bubbly. Let stand 10 minutes before serving. Serve warm with toasted abaguette slices, tortilla chips, and/or crackers.

SPICY ARTICHOKE-PARMESAN APPETIZER DIP

Steps:

• Heat oven to 350ºF.
• Mix all ingredients except cilantro.
• Spoon into shallow ovenproof dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly. Top with cilantro.

ANTHONY'S SPICY SPINACH AND ARTICHOKE DIP

Steps:

• Mix all ingredients in a large bowl and stir until evenly combined. Spray a slow cooker evenly with cooking spray (I just use some olive oil because I don't use cooking spray) and transfer all ingredients to the slow cooker.
• Cook on low for 3 hours or until dip is completely warmed through and the cheese has melted.
• Serve warm with chips, bread, vegetables, or any dippers you prefer.