Best Artichoke Dill Dip Recipes

Warm & Creamy Artichoke & Dill Dip - So Good! image

Provided by Cassie *

Categories Spreads

Time 55m

Number Of Ingredients 8

4 oz softened cream cheese - room temp
1/2 c mayonnaise ( hellmanns)
1/2 c sour cream
1 - 10 oz jar - marinated artichokes - drained and patted dry ( can use plain if can't find marinated ( roughly chop up the artichokes after draining).
1 1/4 tsp dried dill weed or fresh, whichever you prefer - to taste
1/2 c good fresh grated parmesan
2 clove garlic,minced or 1 tablespoon
red pepper flakes - optional

Steps:

1. Preheat oven to 350 degree F. In a medium sized bowl, beat the softened cream cheese until fluffy. Stir in the sour cream & mayonnaise until well combined.
2. Next, stir in the dill weed and minced garlic, thoroughly blending.
3. Add the Parmesan cheese and well drained Artichokes. Add pepper flakes now, if using ~ I didn't this time...Stir well.
4. Spread into a small casserole dish, I sometimes use a small pie plate. ( there is 2 cups worth of dip, so use dish that will hold the dip). Sprinkle with a pinch of dill and Parmesan cheese.
5. Bake for 45 minutes or until beginning to turn golden. Great served with crackers or french bread baguettes. Can be served at any temperature. Enjoy this yummy deliciousness. One of my most requested dips.

Artichoke Dill Dip image

Provided by MsBaton

Categories Spreads

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

28 ounces marinated artichoke hearts
1 cup parmesan cheese
1 cup mayonnaise
1 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 teaspoon dried dill weed

Steps:

Preheat oven to 350 degrees. Drain and chop artichoke hearts. Mix all ingredients together and bake in a casserole dish sprayed with Pam for 25 minutes. Serve hot with toast rounds or crackers.

Nutrition Facts : Calories 440.1, Fat 27.1, SaturatedFat 7.3, Cholesterol 37.3, Sodium 994.1, Carbohydrate 38.1, Fiber 10.9, Sugar 6.2, Protein 17.3