Best Asiago Artichoke Dip Recipes

ASIAGO CHEESE AND ARTICHOKE DIP

Asiago Cheese and Artichoke Dip image

Looking for a distinctive appetizer? Then check out this great dip made using Asiago cheese and artichoke. Serve with breadsticks for a delicious snack.

Provided by By Betty Crocker Kitchens

Categories Snack

Time 30m

Yield 16

Number Of Ingredients 9

Ingredients

1 package (8 oz) fat-free cream cheese
1/2 cup fat-free sour cream
2 tablespoons fat-free half-and-half or evaporated fat-free milk
1/4 teaspoon salt
3/4 cup shredded Asiago cheese (3 oz)
1 can (14 oz) artichoke hearts, drained, chopped
4 medium green onions, chopped (1/4 cup)
2 tablespoons chopped fresh parsley
Crisp breadsticks or crackers

Steps:

Heat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sour cream, half-and-half and salt. Stir in Asiago cheese, artichoke hearts and onions. Spoon into 1-quart casserole or small ovenproof serving dish.
Bake uncovered 10 to 15 minutes or until hot and cheese is melted. Remove from oven; stir. Sprinkle with parsley. Serve with breadsticks.

Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g

ASIAGO ARTICHOKE DIP

Asiago Artichoke Dip image

My husband and I were buying this expensive little treat at our grocery store for a while until I looked and saw that it only had a handful of ingredients. After a few tests, voila! Homemade dip!

Provided by Julie_Rushton

Categories Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups grated asiago cheese
1/2 cup mayonnaise
1/2 cup sour cream or 1/2 cup plain yogurt
1/2 teaspoon salt
2 garlic cloves
6 -8 ounces marinated artichoke hearts
1/2 teaspoon lemon juice

Steps:

Mash up the artichoke hearts in a bowl along with the minced garlic.
Add the other ingredients.
Mix it all together and refrigerate until using.
All the proportions can be tweaked according to personal preference. You can also serve this recipe hot! The cheese gets all melty and yummy!

HOT ARTICHOKE AND ASIAGO DIP

HOT ARTICHOKE AND ASIAGO DIP image

Categories Condiment/Spread Cheese Vegetable Appetizer Bake Vegetarian Quick & Easy Wheat/Gluten-Free

Yield 6-8

Number Of Ingredients 9

Ingredients

14 oz can Artichoke hearts, drained and chopped
1/2 cup Parmesan cheese, grated
1/2 cup Asiago cheese, shredded or grated
4 drops Tabasco sauce
2 cloves Garlic, minced
1/2 cup Mayonnaise
1/2 cup Sour cream
Paprika and fresh chopped parsley (optional)
2 tablespoons asiago, shredded or grated

Steps:

Preheat over to 350°F. Mix together artichoke hearts, cheeses, Tabasco, sour cream and mayonnaise. Put in an oven-proof casserole. Top with paprika and parsley. Bake for 30 minutes. Top with 2 table spoons of asiago. Set oven to broil and broil for a few minutes until top forms cheesy crust. Serve with crusty baguette, pita, tortilla chips or fresh veggies.

HOT ASIAGO CRAB & ARTICHOKE DIP RECIPE - (4.5/5)

Hot Asiago Crab & Artichoke Dip Recipe - (4.5/5) image

Provided by á-26060

Number Of Ingredients 18

Ingredients

CRAB DIP:
8 ounces cream cheese (I use reduced-fat)
1/2 cup mayonnaise (I use light)
1/2 cup yogurt (I use fat-free greek yogurt)
1 tablespoon lemon juice
1 bunch green onions, chopped
1 1/2 cup grated Asiago cheese, divided (I regularly split with Fontina, can also substitute Monterrey jack or Mozzarella)
1 (14 ounce) can of quartered artichoke hearts, drained
8 to 12 ounces jumbo lump crab meat
Salt & pepper, to taste
For the pico de gallo:
2 roma tomatoes, seeded and chopped
1/4 cup chopped red onion
1 jalapeno, seeded and chopped
1 handful cilantro, chopped
1/4 cup green onion tops, chopped
Squeeze of lime juice
Salt

Steps:

Preheat oven to 425°F. Beat the cream cheese, mayo, and yogurt together until smooth. Add the white and light parts of the green onions (dark green parts will be used for the pico), lemon juice, and 1 1/4 cup grated cheese. Fold in artichokes and crab. Season to taste with salt and pepper. Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top.. Bake for about 20 minutes, until bubbly and golden brown. To make the pico, toss all ingredients together and set aside until ready to serve. Remove the dip from the oven, top with pico, and serve with blue corn tortilla chips, crackers, or toasted crostini. Best when hot or very warm, leftovers will keep a couple of days. Can be assembled ahead of time and then baked at the last minute.

SPINACH ARTICHOKE ASIAGO DIP

Spinach Artichoke Asiago Dip image

A creamy, cheesy, flavorful dip. As it is a dip, most of the ingredients aren't an exact science and can be changed according to taste. Other cheese can be substituted for the Asiago cheese, or mixed together with Asiago, such as Parmesan or Cheddar cheese.

Provided by joeyarmstrong

Categories Spreads

Time 15m

Yield 1 bowl, 5-10 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 ounce) can artichokes, quartered
1 cup spinach, blanched or frozen
100 g cream cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 cup asiago cheese, shredded
salt and pepper

Steps:

shred or chop blanched or frozen spinach in a blender or food processor.
chop artichoke hearts into quarters if they are larger than a thumb.
mix everything together in a medium sized bowl.
add salt, pepper to your taste.
add more shredded cheese to your taste.
best made a day ahead of time to let flavors meld together.

CRAB ASIAGO ARTICHOKE DIP

CRAB ASIAGO ARTICHOKE DIP image

Categories Cheese Shellfish Appetizer Bake

Yield 6 people

Number Of Ingredients 11

Ingredients

16 or 24 oz crab
16 oz artichoke from jar(in oil)
1 cup cream cheese
1 pound shaved asiago cheese
4 garlic cloves
1 tbs hot sauce or/and paprika
2 tbs coarse black pepper
1 tbs onion powder
1 tbs celery salt
2 bunches green onion-chopped
1 can corn

Steps:

chop or lightly blender everthing together except 8 oz of asiago cheese. Then Heat(low) and stir together in large pot for 1/2 hour, place in fridge over night. when ready to serve scoop into large baking dish and Bake at 350 for 40 min. Sprinkle the 8 oz remaining asiago cheese on top and serve.