Best Parmesan Dip Recipes

HOT ARTICHOKE PARMESAN DIP

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix 1 1/2 cups Parmesan cheese, cream cheese, artichoke hearts, mayonnaise, salt, and pepper together in a stand mixer; pour into an 8-inch square baking dish. Sprinkle 1 tablespoon Parmesan cheese over the top of the mixture.
• Bake in preheated oven until bubbly and golden brown on top, about 25 minutes.

HOT ARTICHOKE, CHILI AND PARMESAN DIP

Steps:

• In a small mixing bowl, gently combine artichokes, Parmesan, peppers and mayonnaise.
• Transfer mixture to an 8-inch round or comparable baking dish.
• Bake, uncovered, in a 350-degree oven for 20 minutes.
• Serve warm with tortilla chips or slices of good bread.
• Just TRY to stop. I dare you!

CLASSIC SPINACH-ARTICHOKE DIP WITH MOZZARELLA AND PARMESAN

Steps:

• Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3-5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8-10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
• Do Ahead
• Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.

WARM CRAB PARMESAN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small baking dish, mix the crabmeat, cream cheese, mayonnaise, Parmesan cheese, sour cream and garlic.
• Bake uncovered in the preheated oven until bubbly and lightly browned, about 45 minutes.

HOT ARTICHOKE PARMESAN DIP

Steps:

• Mash drained artichokes with fork.
• Combine cream cheese, parmesan cheese, mayonnaise, and garlic with the artichoke hearts.
• Put in ovenproof dish.
• Bake at 350°F for 20 minutes or unit heated through.
• Serve with bread and/or chips.

ARTICHOKE, JALAPENO AND PARMESAN DIP

Steps:

• Use a food processor with metal blade to finely grate Parmesan cheese.
• Add the cream cheese, mixing well.
• Transfer cheese mixture to a mixing bowl.
• Chop jalapeno peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
• Add artichoke/jalapeno mixture and the jalapeno sauce to cheese mixture.
• Mix well.
• If needed, add small amount of additional marinade to obtain desired consistency.
• Salt and pepper to taste.
• Refrigerate until ready to serve.
• Serve with a variety of crackers or chips.

ARTICHOKE, GARLIC PARMESAN DIP

Steps:

• Preheat oven to 350°F.
• Drain artichoke hearts and puree them in your food processor.
• Mix pureed artichoke hearts, one cup of mayonnaise, one cup of parmesan cheese and garlic to taste in an oven safe bowl or small casserole dish.
• Bake in oven at 350°F degrees for 25-35 minutes until light golden brown.
• Let cool for 10 minutes before serving with wheatables vegetable flavored crackers.

PARMESAN-CRUSTED CHICKEN WITH CREAMY HONEY-MUSTARD DIP

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.
• To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey.
• Serve chicken with dip on the side.

BASIL PARMESAN DIP (COOKING LIGHT)

Steps:

• Place all ingredients in food processor or blender and process until smooth.
• Serve with pita chips, bagel crisps, or bread cubes. Or use instead of mayonnaise on a turkey sandwich.

PARMESAN SOUR CREAM DIP

Steps:

• Add all the ingredients to a bowl and mix well. Serve with black pepper potato chips.

GARLIC-HERB BREADSTICKS WITH CREAMY PARMESAN DIP

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix herbs and pepper. Unroll crescent dough on work surface. Sprinkle herb mixture on top of dough, all the way to edges. Fold long sides of dough in half lengthwise; press to get 13x5-inch dough rectangle.
• Cut dough rectangle in half crosswise to get 2 rectangles 6 1/2x5 inches; cut each half lengthwise into 12 equal strips for 24 total. Pinch together end of three strips; braid dough strips. Pinch ends together, tucking both pinched ends under; place on cookie sheet. Repeat for remaining dough strips.
• In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in garlic powder. Brush mixture on tops of braided breadsticks; sprinkle lightly with salt. Bake 11 to 14 minutes or until golden brown.
• Meanwhile, in another small microwavable bowl, mix Creamy Parmesan Dip ingredients; microwave covered on High 1 1/2 to 2 minutes, stirring every 30 seconds, until heated through. Serve breadsticks warm with dip.

ARTICHOKE PARMESAN DIP

Steps:

• Drain the artichoke hearts. Cut them into halves.
• Combine Mayo, Cheese, Garlic Powder, Salt, and Pepper in a large bowl until thoroughly mixed together. (When adding the garlic powder you might want to do it "to taste").
• Add artichoke hearts to this mixture.
• Transfer to a desired dish or bowl and garnish with Parsley if desired.
• Refrigerate at least 1 hour before serving.
• Best if served cold on melba toast or crackers.

PARMESAN ARTICHOKE DIP

Steps:

• Preheat oven to 350.
• Soften cream cheese in a microwave-safe bowl until spreadable.
• Add in remaining ingredients and mix together using a spatula.
• Place mixture in a 9 x 13 baking dish and bake for 30 minutes, or until cheese is bubbly.

HOT ARTICHOKE PARMESAN DIP

Steps:

• 1. In large bowl, pour in artichoke hearts, with juice. Add 1 package of cream cheese, softened and broken into parts, to make it easier to mix.
• 2. Add 8 oz of mayonnaise (one small jar) to bowl and stir. Add one can of green chilies. Mild or hot depending on your tastes.
• 3. Add one half cup of grated Parmesan cheese to mixture, then with large spatula, stir well. Scrape bottom as you go along to get all ingredients mixed in well.
• 4. Set oven to 350 degrees. Pour mixture into medium sized , oven proof casserole dish. If you have chunks of cream cheese in mixture, don't worry, it will melt during baking. Then take the rest 1/2 cup of Parmesan cheese and spread it on top of mixture.
• 5. Bake in oven for 35 minutes until it comes out gold and bubbly. It will be too hot to eat at first, so let it cool for 10 minutes or so. Serve it warm with your favorite chips (Tortilla works best. Especially if their just out of the oven), Bread or vegetables.

PEA DIP WITH PARMESAN

Steps:

• Put peas in a pan with just enough stock or water to come half way up their height. Cook for about 3 minutes, or until peas are bright green and tender. Put all but 1 cup of peas in a food processor or blender, and add just enough cooking liquid to start purée. When purée is relatively smooth, transfer it to a bowl and stir in remaining cup of peas.
• Add pine nuts, cheese, garlic, mint and olive oil. Sprinkle with salt and pepper; taste and adjust seasoning, then thin with more liquid if necessary. Serve or refrigerate.

POTATO-PARMESAN PANCAKES WITH CREAMED SPINACH DIP

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in cheese and garlic.
• Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Just before serving, sprinkle with parsley.
• Serve pancakes hot with Creamed Spinach Dip.

THE BEST EVER PARMESAN RANCH DRESSING OR DIP

Steps:

• 1. Mix mayonnaise, sour cream and milk in a bowl.
• 2. Add garlic powder, onion powder, parsley, salt, pepper, and dill. Mix well.
• 3. Add in shredded Parmesan cheese. Chill and serve. Note: add less milk for dips. Also omit Parmesan for ranch dressing.

ARTICHOKE DIP WITH PARMESAN AND MOZZARELLA

Steps:

• Mix artichokes, mozzarella cheese, mayo, onion, garlic salt, pepper, Tabasco, and 1/2 cup parmesan cheese in a bowl.
• Place in a microwave safe casserole dish (8x8 inch or 2 quart size or similar)and top with remaining parmesan cheese.
• Heat in microwave or oven until bubbly. Garnish with olives if desired.

PARMESAN DIP

Steps:

• Whisk together all ingredients in a bowl.

HOT ARTICHOKE-ZUCCHINI PARMESAN APPETIZER DIP

Steps:

• Heat oven to 350ºF.
• Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove excess liquid. Mix with remaining ingredients.
• Spoon into shallow ovenproof dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly.