Best Creamy Artichoke Dip Recipes

EASY CREAMY ARTICHOKE DIP

Steps:

• Blend artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and garlic in a blender until smooth; transfer to a serving bowl. Stir lemon juice, salt, and pepper into the dip.

ABSOLUTELY WONDERFUL CHEESY, CREAMY SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine all ingredients in a mixing bowl. Gently fold together until well mixed.
• Pour into a greased 8-inch or 9-inch pie plate or baking dish.
• Bake in the oven for 25 to 35 minutes, or until slightly browned and bubbly. Toast bread slices in the oven for the last 10 minutes of the baking time.

CREAMY ARTICHOKE SPINACH & CRAB DIP

Steps:

• Preheat oven to 375 degrees.
• Heat the olive oil in a large skillet over medium heat. Add the onions and cook until they begin to soften. Add the garlic and cook 1 minute longer. Stir in the spinach and artichoke hearts. Add the cream cheese, sour cream and mayonnaise, cooking and stirring until blended well.
• Turn the heat down to low. Add the shredded cheese and stir until just melted. Stir in the hot sauce, Worcestershire sauce and lemon juice. Gently stir in the crab. Taste the dip and season with salt and pepper, to taste.
• Pour the mixture into an 8 x 8 baking dish. Sprinkle Parmesan cheese over all. Bake for 25 to 30 minutes, or until the top begins to brown.
• Allow the dip to cool for 5 minutes. Top with tomato, if desired.
• Enjoy!

CREAMY ARTICHOKE DIP

Steps:

• In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 1 hour or until heated through. Serve with tortilla chips.

CREAMY ARTICHOKE, CRAB & BRIE DIP RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Coat a 1-quart baking dish with nonstick spray. Sauté onion in 3 teaspoons oil in a nonstick skillet over medium-high heat until soft, about 5 minutes. Deglaze pan with wine; simmer until nearly evaporated. Stir in artichokes and cream; simmer 1 minute, reduce heat to medium-low, then add Brie in batches, stirring until melted and smooth. Off heat, stir in Dijon, zest, lemon juice, Worcestershire, cayenne, parsley, and tarragon. Spread crabmeat in prepared baking dish, then top with Brie mixture. Toss together panko and remaining 2 teaspoons oil; sprinkle over the top. Bake dip until bubbling and topping is golden, about 15 minutes. Serve dip with toasted baguette slices.

ABSOLUTELY WONDERFUL CHEESY CREAMY SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees.
• Combine all ingredients (except bread) into a mixing bowl, gently fold together until combined.
• Pour into a greased or oiled 8" or 9" pie plate or other baking dish.
• Bake in oven at 375 degrees for 25 to 35 minutes or until browned and bubbly.
• Let stand to cool down it will be very hot.
• *Hint!
• Slice bread 1/4" to 1/2" and place directly on oven rack to toast for the last 5 to 10 minutes of baking time.

OH SO GOOD HOT AND CREAMY LOW FAT CRAB AND ARTICHOKE DIET DIP

Steps:

• Preheat oven to 350' degrees F.
• Coat baking tray with cooking spray.
• Cut top from bread, set top aside.
• Carefully cut out inside loaf in one piece leaving a 1" shell.
• Cut the removed bread into cubes, put on prepared tray and bake at 350' degrees F for 10 minutes until browned.
• Cream together the cream cheese, skim milk, lemon juice, wine, Worcestershire sauce, cayenne pepper, garlic salt and tabasco sauce until smooth.
• Stir in crab, artichokes and onion.
• Fill bread shell with mixture, replace top, wrap tightly with aluminum foil.
• Place on ungreased baking sheet, bake at 350' degrees F for 1 hour and 15 minutes or until the dip is hot.
• Serve with toasted bread cubes and choice of crackers.

CREAMY ARTICHOKE AND LEEK DIP

Steps:

• Mix all ingredients and spread into a 1 L casserole dish. Bake uncovered in a preheated 350ºF oven for approximately 30 minutes (or until heated).
• Serve with sliced crusty French bread, crackers or tortilla chips.
• (As my friend and I learned, this recipe is also wonderful served cold the next day - but we did find that it was a little oily [from the cheese], so make sure you mix it really well or drain off some of the oil if you're re-serving this.).
• Note: I have no idea how many servings there actually are - I'm "guesstimating" 1/4 cup per person, but that's completely a guess!

CREAMY ARTICHOKE DIP WITH PITA CHIPS

Steps:

• 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.

CREAMY JALAPEñO SPINACH ARTICHOKE DIP | AMBITIOUS KITCHEN

Steps:

• Preheat the oven to 375 degrees F.
• Heat a 10-inch cast iron skillet over medium heat and add olive oil. Saute onion for 5 minutes or until it begins to cook down and soften. Next stir in jalapeno, garlic powder, salt and pepper and cook for another minute or so.
• Add in spinach and cover the pan with a lid until spinach wilts. Turn off heat and stir in cream cheese, breaking it apart with a spoon until it melts. Stir in greek yogurt and mix until well combined. Add in chopped artichoke hearts, parmesan cheese and ½ cup of the mozzarella cheese, stirring well to combine. Taste and season with more salt and pepper if needed.Top with remaining ½ cup of mozzarella cheese and bake for 25 minutes or until golden brown.
• Let cool for 5-10 minutes, then serve with tortilla chips, crackers, pita chips or veggie sticks.

CREAMY & SPICY ARTICHOKE DIP WITH PITA CHIPS

Steps:

• Using electric mixer, beat first 8 ingredients in large bowl to blend.
• Fold in artichokes, mozzarella, green onions and jalapeno.
• Transfer to 11x7x2-inch glass baking dish.
• Preheat oven to 400 degrees F.
• Place pita triangles in single layer on baking sheet.
• Brush with oil and sprinkle with salt.
• Bake until crisp, about 10 minutes.
• Remove from oven& keep the oven on.
• Bake dip until bubbling and brown on top, about 20 minutes.
• Serve hot.

HOT AND CREAMY CRAB AND ARTICHOKE DIP

Steps:

• Preheat the oven to 425 degrees. In a bowl, beat the cream cheese, mayo, and yogurt until smooth. Add the white and light green parts of the green onions. Add the lemon cheese and 1 1/4 C. grated cheese. Mix in the artichokes and crab and season with the salt and pepper. Scrape into a casserole dish and spread evenly. Sprinkle the remaining cheese on top of the dip. Bake the dip for approximately 20 minutes, or until it is bubbly and golden brown.

CREAMY ARTICHOKE DIP

Steps:

• In a medium bowl, pour 1 cup water over bread. Immediately squeeze as much water as possible from bread and transfer to a food processor along with anchovies, artichokes, and sugar. Process until a paste forms. With machine running, slowly add oil, scraping down bowl as needed. With machine still running, add lemon juice, 1 tablespoon at a time, until mixture is creamy. Season to taste with salt and pepper and transfer to a serving dish. To serve, top with chives and a drizzle of oil.

AMAZINGLY CHEESY CREAMY SPINACH ARTICHOKE DIP

Steps:

• Saute the onion and red pepper in the oil for 5 minutes.
• Add the garlic and saute an additional 2 minutes.
• Squeeze the spinach to remove all the liquid.
• Add to the onion mixture.
• Add the artichoke hearts.
• In a separate bowl, with an electric mixer, mix the cream cheese, sour cream and mayonnaise until smooth.
• Add to the spinach mixture.
• Add the cheeses and seasonings.
• Put into a shallow, greased baking dish.
• bake at 350F degrees for 30 minutes until golden and bubbly
• Serve with tortilla chips, crackers, veggies or cubed bread.

MAKEOVER CREAMY ARTICHOKE DIP

Steps:

• In a 3-qt. slow cooker, combine the artichokes, cream cheese, yogurt, mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, Swiss cheese, mayonnaise, lemon juice, jalapeno, garlic powder and seasoned salt. Cover and cook on low for 1 hour or until heated through. , Sprinkle with remaining Parmesan cheese. Serve with tortilla chips.

WARM & CREAMY ARTICHOKE & DILL DIP - SO GOOD!

Steps:

• 1. Preheat oven to 350 degree F. In a medium sized bowl, beat the softened cream cheese until fluffy. Stir in the sour cream & mayonnaise until well combined.
• 2. Next, stir in the dill weed and minced garlic, thoroughly blending.
• 3. Add the Parmesan cheese and well drained Artichokes. Add pepper flakes now, if using ~ I didn't this time...Stir well.
• 4. Spread into a small casserole dish, I sometimes use a small pie plate. ( there is 2 cups worth of dip, so use dish that will hold the dip). Sprinkle with a pinch of dill and Parmesan cheese.
• 5. Bake for 45 minutes or until beginning to turn golden. Great served with crackers or french bread baguettes. Can be served at any temperature. Enjoy this yummy deliciousness. One of my most requested dips.

WARM CREAMY SPINACH AND ARTICHOKE DIP

Steps:

• Heat a saucepan over medium heat, saute garlic and onion in butter/olive oil until softened, 3 to 5 minutes.
• Stir in flour and cook for 2 minutes. Mixed well with the fat.
• Slowly whisk in cream, milk, and chicken broth. Whisk until the sauce is lump free.
• Continue cooking and stirring over medium heat until boiling. Stir in Parmesan cheese, lemon juice, hot sauce, salt and pepper. Stir until the cheese has melted, then turn the heat to low and stir in the sour cream.
• Squeeze the spinach dry in a towel, and coarsely chop the artichoke hearts. Fold in the spinach and artichoke hearts in the sauce.
• If not serving right away, transfer the mixture into a microwave-safe dish and sprinkle cheddar cheese on top. The dip can be refrigerated until ready to serve.
• To serve, microwave dip on 50% power until the sauce is warm and cheese is melted.

HG'S CRAZY-CREAMY SPINACH ARTICHOKE DIP

Steps:

• If you want to serve this dish hot, preheat oven to 350 degrees.
• In a large bowl, combine cream cheese, sour cream, mayo, and 3 tablespoons of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.
• In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.
• To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.
• If serving dip cold, top with the remaining tablespoons of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).

HG'S CRAZY-CREAMY SPINACH ARTICHOKE DIP - WW POINTS = 2

Steps:

• If you want to serve this dish hot, preheat oven to 350 degrees.
• In a large bowl, combine cream cheese, sour cream, mayo, and 3 tablespoons of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.
• In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.
• To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.
• If serving dip cold, top with the remaining tablespoons of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).

CREAMY BAKED ARTICHOKE DIP

Steps:

• Preheat oven to 400°F
• Using electric mixer, beat first 8 ingredients in large bowl to blend.
• Fold in artichokes, mozzarella, green onions and jalapeño.
• Transfer to 11 x 7x 2" glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.).
• Bake until bubbling and brown on top, about 20 minutes.
• Serve hot.