Best Cheesy Baked Artichoke Dip Recipes

Cheesy Baked Brussels Sprout-Artichoke Dip Recipe - (4/5) image

Provided by á-4084

Number Of Ingredients 10

2 cups artichoke hearts packed in water, chopped
2 cups Brussels sprouts, blanched and chopped
8 ounces cream cheese
1 cup Parmesan
1/2 cup mayonnaise
1/2 cup Gruyere, shredded
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
Pita chips or baguette, for serving

Steps:

Preheat oven to 350°F. In a large bowl, mix together cream cheese, mayonnaise, half the Parmesan, Gruyere, artichokes, Brussels sprouts, and garlic. Season generously with salt and pepper. Transfer mixture to cast-iron skillet or baking dish and sprinkle with remaining Parmesan. Bake until mixture is warmed through and browned and bubbly on top, 18 to 20 minutes. Serve hot with pita chips or baguette slices.

CHEESY BAKED ARTICHOKE DIP image

Yield 2 2/3 cups

Number Of Ingredients 11

1/2 cup plus 2 tablespoons (packed) grated parmesan cheese (about 2 ounces)
1/4 cup plus 2 tablespoons mayonnaise
1/4 cup plus 2 tablespoons sour cream
1/2 teaspoon ground black pepper
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
pinch of salt
2 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika
1 cup italian cheese blend
French-bread baguette slices, toasted

Steps:

Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.) Sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika. Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled). Preheat broiler. Broil until cheese melts, about 2-3 minutes. Serve warm with toasted baguette slices.

Cheesy Baked Artichoke Dip image

Provided by Timothy H.

Categories < 60 Mins

Time 40m

Yield 2 2/3 cups

Number Of Ingredients 14

1/2 cup parmesan cheese, plus
2 tablespoons grated parmesan cheese (packed, about 2 ounces)
1/4 cup mayonnaise, plus
2 tablespoons mayonnaise
1/4 cup sour cream, plus
2 tablespoons sour cream
1/2 teaspoon ground black pepper
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
1 pinch salt
2 (14 ounce) cans artichoke hearts, packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika
1 cup Italian cheese blend
1 miniature French baguette

Steps:

Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend.
Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.Sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika.
Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).
Preheat broiler. Broil until cheese melts, about 2-3 minutes.
Serve warm with toasted baguette slices.

Nutrition Facts : Calories 443.5, Fat 24.4, SaturatedFat 9.6, Cholesterol 41.8, Sodium 1639.1, Carbohydrate 44.1, Fiber 16.3, Sugar 5.5, Protein 20.4