WANTED: delicious artichoke dip recipe...?

Question

and any other dips/cheeseball recipes you love!! thanks! Happy Holidays!

Answer 1

Spinach and Artichoke Dip

1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
1/2 cup cubed mozzarella cheese
1-2 teaspoon minced garlic
1 (10 ounce) package frozen spinach, thawed, squeezed of its juices and chopped.
14oz. canned marinated artichoke hearts, drained and chopped

Preheat oven to 325.
Combine all ingredients.
Place in shallow casserole dish.
Bake for 10-15 min.

Hot Crab Dip

2 ounces cream cheese
1 tablespoon mayonnaise
1/4 cup sour cream
1 tablespoon butter, softened
1/4 teaspoon seasoning salt
1/8 teaspoon paprika
4 teaspoons onions, minced
4 teaspoons green peppers, minced
1/4 cup mozzarella cheese, shredded
1 (6 ounce) can crabmeat

Preheat oven to 350.
Mix cream cheese, mayo, sour cream, and butter until smooth.
Blend in salt and paprika.
Stir in onion, green pepper, cheese, and crab meat. Pour into a casserole dish.
Bake at 350F for 10-15 minutes, until bubbly.

Answer 2

Artichoke And Cheese Dip Recipe

Ingredients:
1 pound shredded Mozzarella
1 cup grated Parmesan
1 cup mayonnaise
1 can artichoke hearts - (8 1/2 oz), drained, chopped
Minced onions, to taste


Directions:

Mix ingredients together. Bake in lightly buttered 3 1/2-quart crockpot on HIGH for about 1 hour. Serve with broken up French bread or wheat crackers.

This recipe for Artichoke And Cheese Dip serves/makes 8

Answer 3

This is a little different...

"Hidden Valley Torta" - 10 to 12 servings

1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
2 (8 oz.) pkgs. cream cheese
1 (6 oz.) jar marinated artichoke hearts; drained and chopped
1/3 cup roasted red peppers; drained and chopped
3 tbsp. fresh minced parsley

Cream the cream cheese and dressing mix. In separate bowl, stir together artichokes, peppers and parsley. In a 3-cup bowl lined with plastic wrap, alternate layers of cheese and vegetable mixtures - beginning and ending with cheese layer.
Chill 4 hours or overnight. Invert onto plate; remove plastic wrap. Serve with crackers.

Answer 4

Artichokes with Roasted-Pepper Dip:

You'll have some dip left over for impromptu entertaining--try it with raw vegetables, pita chips, or plain crackers. It also makes a delicious sandwich spread.

2 red bell peppers
2 artichokes (1 pound)
12 cups water
3 lemon slices
1 bay leaf
2 teaspoons olive oil
2 teaspoons Dijon mustard
1 teaspoon red wine vinegar
1/4 teaspoon dried fines herbes
1/8 teaspoon black pepper
1 tablespoon finely crumbled feta cheese
1/2 teaspoon capers

Preheat broiler.

Cut bell peppers in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and set aside.

Cut off artichoke stems, and remove bottom leaves. Trim about 1 inch from tops of artichokes. Bring water, lemon slices, and bay leaf to a boil in a large Dutch oven. Add artichokes; cover, reduce heat, and simmer 25 minutes or until a leaf near the center of each artichoke pulls out easily. Drain well; discard lemon and bay leaf. Set aside.

Combine bell peppers, oil, mustard, and vinegar in a blender; process until smooth. Combine bell pepper mixture, fines herbes, and black pepper. Spoon 2/3 cup into a serving bowl; sprinkle with feta and capers. Serve with artichokes. Cover and chill remaining dip.

Yield: 2 servings (serving size: 1 artichoke and 1/3 cup dip)

Answer 5

use 2 jars of marinated artichokes (like napoleon or other brand)
chopped
1/2 cup mayonnaise
8 oz cream cheese
1/2 cup parmesan cheese
1/4 cup minced onion
2 minced garlic cloves

mix all ingredients and bake in casserole dish at 350 until bubbly and brown on top

Answer 6

ARTICHOKE DIP


1/2 cup mayonnaise
1/2 cup sour cream
1 cup grated Parmesan cheese
1 (14 ounce) can artichoke hearts, drained
1/2 cup minced red onion
1 tablespoon lemon juice
salt and pepper to taste

Preheat oven to 400 degrees.
In a medium-sized mixing bowl, stir together mayonnaise, sour cream, Parmesan cheese and onion. When these ingredients are combined, mix in artichoke hearts, lemon juice, salt and pepper. Transfer mixture to a shallow baking dish.
Bake at 400 degrees for 20 minutes, or until light brown on top.

THE BEST CHEESEBALL

2 (8 ounce) packages cream cheese, softened
3/4 cup shredded Cheddar cheese
1/4 cup shredded pepperjack cheese
1/2 green bell pepper, minced
1 jalapeno peppers, seeded and minced
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt

In a medium bowl combine the cream cheese, Cheddar cheese, Monterey Jack cheese, green bell pepper, jalapeno pepper, Worcestershire sauce and garlic salt. Mix together and form mixture into a ball. Roll ball in cilantro and serve with your favorite crackers.

CREAMY DILL DIP

1 cup mayonnaise
1 cup sour cream
1 tablespoon dried dill weed
1 tablespoon dried minced onion, rehydrated
1 teaspoon Beau Monde seasoning

In small mixing bowl, combine mayonnaise, sour cream, dill weed, onion, and Beau Monde seasoning. Blend well. Cover ,and refrigerate overnight before serving

Answer 7

go to allrecipes.com!