Best 3 Fresh Artichoke Dip Recipes

Fresh artichoke dip is a delectable appetizer or snack that combines the unique flavors of artichokes, cheese, and herbs to create a creamy, flavorful spread. Whether you're hosting a party, looking for a quick and easy meal, or simply craving a delicious treat, this versatile dip offers a delightful culinary experience that is sure to satisfy your taste buds. With its vibrant green color and creamy texture, fresh artichoke dip is not only visually appealing but also packed with nutrients, making it a healthier alternative to many other dips. So, let's dive into the world of fresh artichoke dip and discover the perfect recipe that will elevate your next gathering or satisfy your cravings for a tantalizing snack.

Let's cook with our recipes!

FRESH SPINACH & ARTICHOKE DIP (AKA SHEEP DIP)

Fresh Spinach & Artichoke Dip (Aka Sheep Dip) image

Adapted from Best of the Best from Colorado, this recipe is so named, according to their description, because the recipe poster's father was a sheep rancher. This is supposedly a best selling recipe on the menu at River City Cafe in Colorado. I have not tried this yet, but since any spinach dip calling for fresh spinach appeals to me, I wanted to share it. This is very different from the usual spinach dips. I have never seen another version quite like this one. I am guessing at the cook time, which I will update once I try this. This makes enough dip for your whole herd! ;). To me, this is perfect football party food!

Provided by HeatherFeather

Categories Spinach

Time 45m

Yield 1 gallon dip

Number Of Ingredients 8

Ingredients

1 (8 ounce) can water-packed artichoke hearts, drained and quartered
6 ounces asiago cheese or 6 ounces parmesan cheese, finely grated
3 ounces fresh spinach, washed and patted dry
1 pint half-and-half cream or 1 pint light cream
20 ounces sour cream
24 ounces cream cheese or 24 ounces neufchatel cheese
8 ounces heavy cream
pita bread, cut into triangles, as dippers

Steps:

Mix all ingredients except the pita triangles in a food processor and combine until dip is mostly smooth with a few chunks of artichokes.
Heat by placing in a micro-safe dish and microwave until warmed through (5 minutes, stir, repeat several times as needed) or place in an oven safe dish and bake at 350 F until bubbly and warmed through, about 20-30 minutes or so.
Serve with pita triangles as dippers, or whatever you prefer.

Nutrition Facts : Calories 5236, Fat 506.8, SaturatedFat 316.9, Cholesterol 1515.8, Sodium 2907.9, Carbohydrate 99.7, Fiber 14.3, Sugar 6, Protein 99.9

FRESH ARTICHOKE DIP

Fresh Artichoke Dip image

This is a good starter recipe to learn how to cook fresh artichoke.....if you want to use the cooked prepared artichoke just skip the fresh boiling step. This dip comes out very good either way.Enjoy :)

Provided by Sabrina Nichols

Categories Cheese Appetizers

Time 1h

Number Of Ingredients 15

Ingredients

1 large fresh artichoke ( you may use a can or jar 14 oz of artichoke) but skip the boiling step
1 small lemon
1&1/2 Tbsp minced garlic (divided)
1 large bay leaf
1/2 Tbsp thyme
1/2 Tbsp parsley
1 tsp salt
1 Tbsp dijon mustard
1/2 c sour cream
1/2 c parmesan cheese
1 c shredded mozzarella cheese (divided)
1/2 c real mayonnaise
1-2 Tbsp butter
1/4 c finely chopped onions
1/4 tsp red pepper flakes (opt)

Steps:

1. BOILING STEP: Fresh artichoke, lemon, minced garlic, salt, and bay leaf- Trim and clean fresh artichoke leaving stem on. Add two slices of lemon, 1 Tsp of minced garlic, salt, bay leaf, pinch of black pepper to boiling water. ( enough water to cover the whole artichoke in the pot) Also squeeze the rest of lemon juice in to water. Boil at a high simmer for 25-40 mins ..it very on time because of size of the artichoke. please watch vid of more tips. Fresh artichoke is done when you poke threw the stem with a knife. If needing tips on how to clean, prep and boil fresh artichoke go to the link below http://www.oceanmist.com/products/how-to-prepare/how-to-boil-an-artichoke.aspx To get the heart of the artichoke.Pull off outer petals, one at a time. You can scrape the white fleshy end with a spoon and use this for your dip. This is tedious part. Continue peeling until all of the petals are removed. With a knife or spoon, scrape out and discard the inedible fuzzy part (the "choke"). This fuzzy part covers the artichoke heart. The remaining bottom of the artichoke is the delicious and tender heart. Cut into pieces for this recipe. If skipping fresh boiling step just chop 14 oz jar of prepared artichoke set aside
2. Butter, onions, minced garlic- add butter to skillet and sauté onions and 1/2 T of minced garlic just until soft Pre heat oven at 400
3. In a mixing bowl add sour cream, mayo, parmesan cheese, dijon mustard, parsley, thyme, only 1/2 cup of mozzarella cheese, saute onions and garlic, and prepared cooked artichokes. Mix well add to small baking dish top with remainder of mozzarella cheese.
4. bake at 400 for 10-12 mins then turn on broiler for an extra 5 mins until cheese is bubble and melted ( I serve with french bread and or chips & crackers )

ARTICHOKE DIP WITH FRESH HERBS

Artichoke Dip with Fresh Herbs image

This hot dip gets added creaminess from light mayo, added flavor from thyme and other herbs. Diced tomatoes provide a splash of color.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 40m

Yield 40

Number Of Ingredients 9

Ingredients

1 cup light sour cream
1/2 cup light mayonnaise or salad dressing
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh or 1/2 teaspoon dried thyme leaves
2 medium green onions, sliced (2 tablespoons)
1 can (14 oz) artichoke hearts in water, drained, coarsely chopped
1/2 cup diced seeded plum (Roma) tomatoes
French bread slices or crackers, as desired

Steps:

Heat oven to 350°F. In medium bowl, mix all dip ingredients except tomatoes. Spread in ungreased 9-inch quiche dish, glass pie plate or shallow 1-quart casserole.
Bake 18 to 24 minutes or until hot. Top with tomatoes and additional chopped dresh parsley. Serve warm with dippers. Cover and refrigerate any remaining dip.

Nutrition Facts : Calories 30, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving (1 Tablespoons Dip), Sodium 65 mg, Sugar 1 g, TransFat 0 g

Tips:

Choose the right artichokes: Look for artichokes that are heavy for their size, have tightly closed leaves, and no blemishes.
Prepare the artichokes properly: Cut off the top third of the artichoke and remove the choke (the fuzzy center).
Steam the artichokes until tender: This can take anywhere from 15 to 30 minutes, depending on the size of the artichokes.
Use fresh ingredients: The fresher the ingredients, the better the dip will taste.
Don't overcook the dip: Artichoke dip is best when it is slightly warm and bubbly.
Serve the dip with a variety of dippers: Some popular options include pita chips, tortilla chips, and vegetable sticks.

Conclusion:

Artichoke dip is a delicious and versatile appetizer that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you like it cheesy, creamy, or garlicky, there is an artichoke dip recipe out there for everyone. So next time you are looking for a quick and easy appetizer, give artichoke dip a try!