How do you make artichoke dip?

Question

I tried it once years ago, it was a warm dip. I have looked on the net but there are so many different recipes I don't know which one is good. Thanks for the help!

Answer 1

CREAMY ARTICHOKE DIP WITH PITA CHIPS

2 8-ounce packages cream cheese, room temperature
1/3 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1 cup grated mozzarella cheese (about 2 1/2 ounces)
3 green onions, finely chopped
2 teaspoons minced seeded jalapeño chili
6 6-inch pita rounds, each cut into 6 triangles
Olive oil

Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.

Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.
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WHITE BEAN AND ARTICHOKE DIP

1 clove garlic, peeled
1 tsp dried rosemary
3 tbsp fresh lemon juice
2 cans (15.5 oz each) white beans (drained and rinsed)
1 can (14 oz) artichoke hearts (packed in water, drained)

Place garlic and rosemary in a food processor and finely chop. Add lemon juice and blend. Add beans and artichoke hearts and puree until smooth, stopping the machine a few times to scrape down the sides. Salt and pepper to taste. Serve with carrot and celery sticks and/or pita bread. Dip will keep refrigerated for 2 to 3 days.

Makes 2 1/2 cups.
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BAKED CRAB, BRIE, AND ARTICHOKE DIP

1 medium leek (white part only)
1 medium Vidalia or other sweet onion
1/2 cup drained canned artichoke hearts
1/2 cup thawed frozen chopped spinach
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup Riesling or other medium-dry white wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill leaves
1 tablespoon finely chopped fresh tarragon leaves
1 pound fresh jumbo lump crab meat
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste
Accompaniment: toasted thin baguette slices

Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into a large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.

In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.

Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.

Serve dip hot with toasts.

Answer 2

This is my favorite!!

Hot Artichoke Dip


2 jars (6 oz each) marinated artichoke hearts, drained and chopped.
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 garlic clove, pressed
1/2 c sour cream
1/2 c mayonnaise
2/4 c grated Parmesan cheese

Preheat oven to 375 degrease. Drain and coarsely chop artichoke hearts. Combine artichoke hearts, spinach, garlic, sour cream, mayonnaise and Parmesan cheese. Spoon dip into a Deep dish pie plate. Bake 20-25 minutes or until heated through.

Answer 3

Here's my recipe:
1 can artichokes hearts, drained and chopped
1/2 cup mayonnaise, more or less to taste
about a cup of grated cheese (I use pecorino Romano)
whatever seasoning you enjoy (I like it hot so I use cayenne pepper.)
Mix up, add more mayo if you like and microwave for a few minutes or bake at 350 for 1/2 hour (this will brown the top.) Serve w/ crackers, bread, vegetables, whatever you like. Enjoy! It's really quick and easy and you can do so many variations.

Answer 4

I just made this two weeks ago.
1 can artichoke hearts (in water, not oil)
1 can chopped green chiles
1/2 cup mayonnaise
1/2 cup parmesan cheese or swiss
1/3 cup of sour cream
Mix it together and heat at 350 for 30 minutes. YUM

Answer 5

Spinach and Artichoke Dip


Ingredients:
2 Boxes thawed and dried frozen spinach, chopped
1 Finely chopped small onion
3/4 C. grated parmesan cheese
1 Can drained and chopped artichoke hearts
8 Oz cream cream cheese
1 C. sour cream
1/4 Tsp. salt
1/4 Tsp. black pepper
1/4 Tsp. crushed red pepper
1 C. shredded monterey jack cheese
1/4 Envelope dry ranch dressing mix


Directions:
Spray a light coat of pam (or other) on nonstick skillet, warm at medium heat.
Add onion and cook until softened. Stir in spinach, cook for 5 minutes (or until thoroughly cooked).
Reduce to low heat and stir sour cream and cream cheese in until smoothly blended.
Gently blend in artichoke hearts and parmesan cheese.
Stir in salt, black and red pepper, and ranch powder after removing from heat.
Microwave in large bowl toppped with monterey jack for 2 minutes or until cheese melts, serve immediately.

Answer 6

mayonaise, parmasan cheese, artichoke hearts, frozen spinach,