Three cheese hot artichoke dip recipes - Condiment spread

Author: Frank Farmer  

Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. Paula Deen's Three Cheese Hot Artichoke Dip recipe by Sarah Burton, is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com.

THREE CHEESE HOT ARTICHOKE DIP

BEST DIP EVERRRRRRR
Yields: 6 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

• 1 (8 ounces) block cream cheese, softened
• 1 cup mayonnaise
• 1 (14 ounces) can artichoke hearts, drained and chopped
• 2 green onions, sliced thin
• 1/2 cup grated Parmesan
• 1 cup shredded mozzarella
• Dash hot sauce
• Dash Worcestershire sauce
• Salt and pepper

How to cook:

1. Preparation
2. Preheat oven to 350 degrees F. In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.

Notes: Cheesy Artichoke Dip | Recipe By My Name Is Snickerdoodle, Instructions · Preheat oven to 375 degrees. · In a large bowl mix together cream cheese, mayonnaise, sour cream, minced garlic, salt and pepper. · Stir in cheeses.

Tags:

paula deens three cheese hot artichoke dip recipe deens three cheese hot artichoke dip recipe

Three-Cheese Artichoke-and-Sun-Dried-Tomato Dip

Wonderfully comforting, this hot cheese dip blends cream cheese, Colby Jack, and Parmigiano for a serious foundation of flavor. Stir in chopped marinated artichoke hearts and sun-dried tomatoes before the dish finishes in the oven, for both texture and seasoning, and it becomes almost a meal in itself.
Provided by: Greg Lofts
Total time: 20 minutes
Prep time: 20 minutes
Yields: Serves 10 to 12
Number of ingredients: 12

Ingredients:

• 2 teaspoons extra-virgin olive oil
• 1 shallot, minced (1/2 cup)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red-pepper flakes
• 8 ounces cream cheese, cut into 1-inch pieces, room temperature
• 8 ounces Colby Jack, shredded (about 2 1/2 cups)
• 1 1/2 ounces Parmigiano-Reggiano, finely grated (about 1/3 cup)
• 1 tablespoon Worcestershire sauce
• 1 jar (12 ounces) marinated artichoke hearts, drained and coarsely chopped
• 12 sun-dried tomatoes, drained if oil-packed, coarsely chopped (1/3 cup)
• Kosher salt (we use Diamond Crystal) and freshly ground pepper
• Crackers and crudités, for serving

How to cook:

1. Preheat oven to 375°F. Heat oil in a small heavy-bottomed skillet, such as cast iron, over medium. Add shallot and cook, stirring occasionally, until softened but not developing any color, 3 to 4 minutes. Add oregano and red-pepper flakes; cook until fragrant, about 30 seconds.
2. Add cream cheese and cook, stirring, until melted. Remove from heat. Stir in other cheeses, Worcestershire, artichokes, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Transfer skillet to oven and bake until hot and bubbly, about 25 minutes. Serve warm with crackers and crudités.

Notes: Three Cheese Artichoke & Spinach Dip Recipe, Ingredients · 1 package (16 ounces) frozen bread dough dinner rolls (12 rolls), thawed · 6 tablespoons butter · 1/2 teaspoon garlic powder · 1/4 teaspoon crushed

Three Cheese Spinach Artichoke Dip + Homemade Bread Bowls

Creamy + cheesy Spinach Artichoke Dip made with three types of cheese, roasted red peppers, and more. Perfect when served in our golden, homemade bread bowls. Perfect for dipping, this holiday appetizer recipe is a crowd pleaser.
Provided by: Buy This Cook That
Total time: 150 minutes
Cook time: 30 minutes
Prep time: 120 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 20

Ingredients:

• 2 1/2 cups warm water (plus one tablespoon, divided)
• 2 packages active yeast
• 2 tablespoons olive oil
• 2 teaspoons sea salt (plus additional for sprinkling bread)
• 7 cups all purpose flour (divided)
• 1 tablespoon cornmeal
• 1 egg white
• 2 tablespoons salted butter
• 2 tablespoons all purpose flour
• 1 1/2 cups whole milk
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 10 ounces frozen spinach (thawed, drained, squeezed)
• 15 ounces artichoke hearts (drained, chopped)
• 1 cup roasted red peppers (chopped)
• 1/2 cup Heinz® Real Mayonnaise
• 1 cup Monterey Jack cheese (shredded)
• 1 cup Parmesan cheese (grated)
• 1/2 cup Feta cheese (crumbled)

Nutrition:

• Serving Size: 1 3/4 Cups Dip + 1 Bread Bowl
• Calories: 795 kcal
• Carbohydrate: 94 g
• Protein: 25 g
• Fat: 34 g
• Saturated Fat: 11 g
• Cholesterol: 47 mg
• Sodium: 1649 mg
• Fiber: 5 g
• Sugar: 4 g

How to cook:

1. For the Homemade Breadbowls
2. In the bowl of a stand mixer or large bowl, stir together the yeast and warm water, reserving 1 tablespoon of the water. Let the mixture rest and "bloom" for 10 minutes.
3. Using the mixer paddle, stir the olive oil and salt into the yeast mixture. Gradually add HALF of the flour 1/4 cup at a time until the dry flour is incorporated.
4. Change the mixer paddle to a dough hook, and add the remaining flour 1/4 cup at a time. Knead the dough for 5 minutes with the stand mixer until it is stretchy and smooth.
5. Grease a bowl with oil and place the dough ball in the bottom. Flip the dough ball to coat both sides. Cover with a warm, damp towel and let rest for 45 minutes until doubled in size.
6. Divide the doubled dough into 8 even sized pieces. Form each piece into a flattened "ball".
7. Sprinkle the bottom of a rimmed baking sheet with cornmeal. Arrange the dough balls on the baking sheet. Cover with a warm, damp towel and let rise for 45 minutes.
8. Preheat oven to 400 degrees. Place oven rack in center of oven.
9. Whisk together the egg white and remaining water. Brush the dough balls with the egg wash and sprinkle with sea salt. Bake for 15 minutes. Remove from oven, brush with more of the egg wash, and bake for 15 more minutes. Transfer to a wire rack and let cool completely.
10. Using a bread knife, carefully slice off 1/2 inch from the top of each piece of bread. With a small knife, cut out the center of each bread bowl. Reserve the bread pieces to toast for dipping.
11. For the Three Cheese Spinach Artichoke Dip
12. In a medium saucepan, heat butter over low heat. Whisk in the flour. Cook and stir until bubbly, about 5 minutes. Whisk in the salt, black pepper and cayenne.
13. Gradually whisk in the milk until smooth. Increase heat to medium high and bring to a low boil, stirring constantly until thickened. Lower heat to a simmer.
14. Fold in the Heinz® Real Mayonnaise and all other ingredients (spinach, artichokes, peppers and cheeses.) Cook and stir until the cheese has melted. Add more mayonnaise and milk as needed for desired consistency.
15. Serve hot or warm in the prepared bread bowls. Dip with the toasted bread tops, insides, veggies and more.

Notes: Three Cheese Hot Artichoke Dip, Ingredients · 1/2 cup grated Parmesan cheese · 2 sliced thin green onions · 1 (14 oz) can drained and chopped artichoke hearts · 1 cup mayonnaise · 1 (8 oz) package

Paula Deen's Three Cheese Hot Artichoke Dip Recipe

Paula Deen's Three Cheese Hot Artichoke Dip recipe by Sarah Burton, is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook.
Provided by: Sarah Burton
Yields: 0 servings
Number of ingredients: 9

Ingredients:

• 1 (8 oz.) block cream cheese, softened
• 1 c. mayonnaise
• 1 (14 oz.) can artichoke hearts, drained and chopped
• 2 green onions, sliced thin
• 1/2 c. grated Parmesan
• 1 c. shredded mozzarella
• Dash hot sauce
• Dash Worcestershire sauce
• Salt and pepper

How to cook:

1. Preheat oven to 350º. In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.

Notes: Three Cheese Hot Artichoke Dip recipe, Three Cheese Hot Artichoke Dip recipe by Kandyce, is from The Lindblad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com.