Best Warm Artichoke Dip Recipes

WARM ARTICHOKE AND CRAB DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Blend cream cheese, mayonnaise, and onion in a bowl using a hand mixer. Gently fold artichoke hearts and imitation crab, Monterey Jack cheese, and Parmesan cheese into the cream cheese mixture; spread into a pie plate.
• Bake in preheated oven until browned and bubbling on top, 15 to 20 minutes.

WARM ARTICHOKE AND BACON DIP

Steps:

• For the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.
• For the dip: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish.
• Place a large skillet over medium-high heat. Add the oil and bacon and cook until crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes.
• Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not let the dip boil), 10 minutes. Serve the pita chips alongside.

SLOW-COOKER WARM ARTICHOKE AND CRAB DIP

Steps:

• Spray 2 1/2- to 3 1/2-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except crackers until well mixed.
• Cover; cook on Low heat setting 2 hours. Serve dip warm with crackers.

EARL'S WARM SPINACH AND ARTICHOKE DIP

Steps:

• Purée spinach and artichokes (drained) in blender, melt cream cheese in microwave if needed and blend in, add milk to let it blend but do not let it get too runny, should still be quite thick at this stage.
• Remove from blender and stir in feta, mozzarella, and herbs to taste.
• Heat in microwave until bubbly. It's best to serve a bit at a time unless you have a huge crowd since it cools quickly and isn't as good that way.
• To make pita chips: spray or lightly brush pita pockets with olive oil or butter and dust with salt and pepper. Cut each into 4 triangles and arrange on a baking sheet. put under broiler, oil side up, for 2 min or until crispy and golden-WATCH CAREFULLY! They burn very quickly.

WARM ARTICHOKE DIP

Steps:

• Preheat oven to 325.
• Drain and chop artichoke hearts.
• Combine mayo, sour cream, and parmesan cheese.
• Mix together artichoke hearts with mayo mixture in an oven safe glass pie dish Add garlic to taste.
• Bake for 25 minutes.
• Serve with crackers or pita bread.

WARM ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together artichoke hearts, mayonnaise, Parmesan and garlic. Scoop the mixture into a medium baking dish.
• Bake in the preheated oven 15 minutes, or until lightly brown on top.

WARM ARTICHOKE OLIVE DIP RECIPE - (4.7/5)

Steps:

• Preheat oven to 375°F. Coarsely chop artichokes and 3/4 cup basil in processor. Transfer mixture to 4-cup baking dish; mix in Parmesan, tapenade, and herb cheese. Bake until hot, about 30 minutes. Garnish with basil. Serve with breads.

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.

WARM ARTICHOKE SHRIMP DIP

Steps:

• In large saucepan, mix artichoke hearts, cheese, mayonnaise, bread crumbs, garlic and lemon juice. Cook over medium heat 4 to 5 minutes, stirring frequently, until thoroughly heated. Stir in chopped shrimp.
• Spoon dip into serving bowl. Garnish with lemon peel and whole shrimp. Serve warm with pita crackers or breadsticks.

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 ARTICHOKE-OLIVE DIP

Steps:

• Preheat oven 375 degrees. Coarsely chop artichokes and 3/4 c basil in processor. Transfer mixture to 4 c. baking dish. Mix in Parmesan, taenade, and herb cheese. Bake til hot, about 30 min. Serve w/ breads.

WARM SPINACH AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F.
• Heat the oil in a saute pan over medium heat. Add onions and cook, stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light-golden but not browned. Remove from heat and cool.
• In the bowl of a food processor combine the artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.

WARM ARTICHOKE OLIVE DIP--BON APPETIT

Steps:

• Preheat oven to 375. Coarsely chop artichokes and 3/4 cup basil in processor. Transfer mixture to 4 cup baking dish, mix in parmesan, tapenade, and herb cheese. Bake until hot, about 30 minutes. Garnish with basil.

WARM CRAB AND ARTICHOKE DIP IN A BREAD BOWL FROM STANDARDS OF EXCELLENCE'S CHEF RACHELLE BOUCHER

Steps:

• 1. Preheat oven to 400°F bake or 375°F convection. 2. To make the toasted bread bowl, cut off the top inch of the loaf and scoop out the bread inside leaving a ½" thick crust. Cut the bread you removed from the inside into bread cubes for dipping. Place bread bowl with the bread lid and bread cubes beside it on a parchment lined baking sheet and toast for 10 minutes. Remove and set aside. 3. To make the crab dip, melt butter and oil in a large sauté pan on medium high heat, add leeks and sauté for about 3 minutes. Add shallots and sauté for 2 more minutes. Stir in Old Bay seasoning. Add half-and-half and heat gently to a simmer. Reduce heat and whisk in cream cheese, a few pieces at a time. Remove from heat and slowly stir in grated cheddar cheese. Add mustard, Tabasco, Worcestershire, lemon juice and salt. Blend well. Add artichoke hearts, crab meat, parsley and black pepper to taste. Stir, taste and adjust seasonings. To serve; with the toasted bread bowl on the sheet pan, pour crab dip into the bowl and heat at 400°F for just 10 minutes until heated through. Garnish with additional chopped parsley and surround with any combination of celery or carrot sticks, cooked artichoke petals, pita chips, sliced bread and toasted bread cubes. When the bread bowl is almost empty, cut it into two bite pieces for a final treat! * for a vegetarian version, substitute crab for one pound of cooked, drained, finely chopped spinach.

WARM CRAB AND ARTICHOKE DIP WITH FRENCH BREAD

Steps:

• 1. Preheat oven to 375°. In a medium bowl, combine mayonnaise, lemon juice, artichokes, crab, parmesan, and salt. Pour into a greased medium gratin dish. Sprinkle with almonds and bake until browned and bubbling, about 15 minutes. 2. Score baguette 1 in. deep across loaf. Combine oil and herbs and brush over loaf, making sure to let oil soak into cuts. Toast in oven on a baking sheet for 5 minutes before serving with dip.

WARM CRAB AND ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees. In a medium bowl, stir together the cream cheese, mayonaise, Parmesan cheese, chopped onion, Worcestershire sauce, lemon juice (or wine), horseradish, and a small amount of pepper to taste. Fold in artichoke and crabmeat. Scrape mixture into a baking dish. Sprinkle bread crumbs over top. Bake at 350 degrees for 20 minutes. Turn oven to 400 degrees and bake another five minutes. Serve warm.

WARM SPINACH-ARTICHOKE DIP (VEGAN)

Steps:

• Preheat oven to 350 Fahrenheit; lightly grease a 1-qt. baking dish.
• Heat the oil in a large skillet over medium-high heat and saute the onions until soft. Add garlic and red pepper and cook a few more minutes, then reduce the heat to medium-low and add spinach. Cook, stirring, until spinach is wilted.
• Blend together the tofu, yeast, lemon juice, basil, salt and pepper until smooth, in either a blender or food processor. Add artichokes and spinach mixture and pulse about 15 times to chop the veggies.
• Transfer the mixture to the prepared baking dish and bake for 30 minutes, or until lightly browned on top. Let cool a few minutes, then serve with bread or chips.

WARM ARTICHOKE & BACON DIP RECIPE - (4.6/5)

Steps:

• Make the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400°F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes. Make the dip: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish. Place a large skillet over medium-high heat. Add the oil and bacon and cook until crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes. Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not let the dip boil), 10 minutes. Serve the pita chips alongside.

HEALTHY WARM ARTICHOKE DIP

Steps:

• Finely chop artichoke hearts and put in a microwave-safe dish.
• Add yogurt, cheese, garlic, and basil. Mix well.
• Microwave 3 minutes on high. Stir. Microwave 2 minutes more. Serve warm.

EX-GIRLFRIEND'S WARM ARTICHOKE DIP

Steps:

• Mash artichokes and add all the remaining ingredients.
• Mix well.
• Spread in greased, shallow, ovenproof dish and bake for 10 minutes in 350 F oven or until bubbly.