Best Awesome Artichoke Dip Recipes

ABSOLUTELY AWESOME SPINACH ARTICHOKE DIP

Steps:

• 1. Melt 3 tablespoons butter in a large skillet over medium high heat. Add the artichokes and cook for several minutes, until liquid is cooked off and they just start to get a little color.
• 2. Lower heat to medium and add minced garlic; cook for a couple of minutes until fragrant but don't brown the garlic.
• 3. Add the spinach and continue to stir for a few minutes until spinach wilts. Pour spinach mixture into a bowl and set aside.
• 4. In the same skillet melt 3 tablespoons of butter and whisk in the flour until a paste forms. Cook over medium-low heat for a couple of minutes to cook out the flour taste, then whisk in the milk. Continue to stir until smooth and sauce begins to thicken. Add more milk if needed. You want it to be a medium thickness that coats the back of a spoon. (Think Alfredo Sauce thickness.)
• 5. Add both cream cheeses, Parmigiana, Pepper Jack, and sour cream; stir until sauce is smooth and cheeses melted.
• 6. Return the artichoke and spinach mixture to the skillet and stir to combine. Taste and add salt, white pepper or cayenne, if needed.
• 7. Pour into buttered baking dish. Top with Mozzarella and bake at 375 for 15 minutes, or until cheese is melted and bubbly. If you want a golden cheesy crust bake it another 5-10 minutes.
• 8. Serve with my Garlic Parmesan Panetini, Melba rounds or tortilla or pita chips. Enjoy!
• 9. TIP: For an alternative appetizer stuff mushroom caps with this dip and bake for 10 minutes.

AWESOME SHRIMP, SPINACH AND ARTICHOKE DIP

Steps:

• 1. I HIGHLY RECOMMEND DAY BEFORE PREP TO ALLOW FLAVORS TO ENHANCE!
• 2. Prep shallots by peeling and chopping in food processor. Rinse and drain shrimp and artichokes and then rough cut by hand. (You want small pieces so every bite gets some.) Pull stems & Julienne cut spinach, cover and put in refrigerator.
• 3. In a medium stock pot, combine half & half and wine and bring to a SLOW boil over a medium flame stirring frequently. Just before boiling, start the next step.
• 4. In a large high side rondo or skillet sauté butter and shallots until translucent.
• 5. Add the flour to the butter/shallot mixture mixing until all the flour is absorbed by the butter and cook for 2-3 minutes stirring constantly.
• 6. Add the heated half and half mixture once boiling, all at once, to the shallot mix, stirring constantly with a wire whip making sure there is no lumps.
• 7. Continue stirring while bringing the mixture back to a slow boil and cook for three minutes stirring constantly.
• 8. Add the shrimp, artichokes, sea salt, black pepper and cayenne pepper and bring to a boil. Cook for an additional 3 minutes until shrimp are thoroughly cooked stirring constantly so the mixture doesn't scorch.
• 9. Remove from heat and transfer to either one large shallow pan (2" deep) or two smaller shallow pans and let cool to room temp stirring occasionally to release the heat.
• 10. Cover and store in refrigerator overnight.
• 11. Once cooled and before baking, fold in spinach. Top with mozzarella and parmesan cheese and a couple of dashes of paprika for color and bake at 375 degrees until bubbling and cheese has browned a little. (You may need to put under the broiler for a few seconds once mix bubbles if cheese isn't browned)
• 12. Serve with bias cut French bread that has been drizzled with olive oil & toasted in 375 degree oven. Or crackers work too in a pinch, but I prefer hot bread.
• 13. Mangia!

AWESOME SPINACH & ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees.
• Squeeze all of the moisture out of the thawed spinach (I use a potato ricer- it does a great job) and set aside.
• In heavy saucepan over medium heat, saute garlic and onion in butter until soft, about 15 or 20 minutes.
• Add flour and cook for 3 minutes.
• Slowly whisk in cream and stock and bring to a boil, stirring constantly.
• Once it starts boiling add lemon juice, hot sauce, salt, cayenne pepper and Romano Cheese, stirring until the cheese had melted.
• Remove from heat and add sour cream and then fold in spinach and artichoke hearts.
• Transfer to a baking dish and sprinkle cheddar on top.
• Bake until cheese has melted or if your baking dish is broiler proof broil until cheese had melted and is slightly browned on top.

AWESOME ARTICHOKE DIP

Steps:

• Preheat your oven to 375 degrees.
• Grease a 7x11 baking dish in a medium bowl mix cream cheese and mayo until smooth add chopped artichokes, chopped spinach and parmesan.
• Add lemon juice and minced garlic mix together well. For a smoother texture, pulse in a food processor until the desired texture is achieved. This will also help mix things more completely and give a better fusion of flavors.
• Bake covered with aluminum foil for 20 minutes.
• During the last 5 minutes of baking remove the foil. The top should be golden brown around the edges when it is done.
• Serve while hot with tortilla chips, fresh veggies, or Italian bread.

AWESOME SPINACH ARTICHOKE DIP

Steps:

• Soften the cream cheese to room temperature. Preheat over to 350 degrees. Thaw and drain the frozen spinach. Squeeze out the excess water from the spinach. Drain the artichoke hearts and pulse them lightly in a food processor, or chop them by hand. Mix spinach and artichokes with mayonnaise, sour cream, cream cheese, parmesan cheese, granulated garlic, and tabasco sauce. Mix in kosher salt and fresh cracked black pepper.
• Mixture will be thick. Spread into 9x13 glass baking dish, and bake for 45 minutes, or until top starts to brown. Remove from oven. Allow dip to cool slightly before eating.
• Enjoy!

AWESOME ARTICHOKE DIP

Steps:

• Heat oven to 375ºF.
• Combine coating mix and seasonings in medium bowl; stir in shredded cheese and Parmesan cheese.
• Reserve 1/2 cup shredded cheese mixture; mix remaining with cream cheese, mayo and artichokes. Spoon into shallow 1-qt. baking dish or 9-inch pie plate; top with reserved cheese mixture.
• Bake 25 min. or until heated through.

AWESOME ARTICHOKE DIP

Steps:

• 1. Preheat oven to 350 ***If you want to add the bacon, it's optional, but is great with this!! Cook 3 decent sized Strips of bacon first and set aside to crisp-up.
• 2. Cut up tomatoes, Artichokes (small bite sized), dice onions, and add tothe bacon drippings and sautee until soft. Salt and Pepper to taste.
• 3. Place satueed veggies in a bowl with the cheese, Mayo, sour cream and crumble the crisp bacon. Stir until all is generously covered.
• 4. Place mixture into a 9 x 13-ish baking dish and bake at 350 for 20 mins.
• 5. Serve Warm with Pita chips, JJ Flats or small bread pieces!
• 6. ** I have added spinach, crab, and small shrimp to mix it up! Also have added cajun sesoning and garlic!!!It's differnt everytime. Hope you love it as much as we do!!

AWESOME ARTICHOKE DIP

Steps:

• Mix and place in a 9-inch pie plate all ingredients except onion and tomato. Microwave on MEDIUM 6-8 minutes. Sprinkle with onion and tomato. Serve with crackers. Editor's Extra: If using an oven, set at 350° and bake 20-25 minutes.