Best 11 Layered Artichoke Cheese Spread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Layered artichoke cheese spread is a delicious and versatile dip that can be served as an appetizer, snack, or even a main course. It is made with a combination of artichokes, cheese, and other flavorful ingredients, and is typically baked or broiled until bubbly and golden brown. With so many variations on the classic recipe, there is sure to be a layered artichoke cheese spread that will please everyone. Whether you prefer a creamy and cheesy spread, a tangy and zesty spread, or something in between, you'll find the perfect recipe in this article. So gather your ingredients and get ready to enjoy this delicious and easy-to-make dish!

Let's cook with our recipes!

LAYERED ARTICHOKE CHEESE SPREAD



Layered Artichoke Cheese Spread image

"My sister-in-law brought this to a family party, and it went fast. It feeds a lot, plus it's so colorful and pretty." And it takes just 15 minutes to prep! -Gina Artrip, Mount Pleasant, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 6

1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
1/3 cup roasted sweet red peppers, drained and chopped
2 packages (8 ounces each) reduced-fat cream cheese
1 envelope ranch salad dressing mix
3 tablespoons minced fresh parsley
Assorted crackers

Steps:

  • Pat artichokes and peppers dry; set aside. Line a 3-cup bowl with plastic wrap. In a large bowl, beat cream cheese and dressing mix until smooth. In another bowl, combine the artichokes, peppers and parsley., Spread a third of the cream cheese mixture into prepared bowl; top with half of the artichoke mixture. Repeat layers. Top with remaining cream cheese mixture. Cover and refrigerate for at least 4 hours. Unmold onto a serving plate. Serve with crackers.

Nutrition Facts : Calories 63 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 213mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

LAYERED CHEESE SPREAD



Layered Cheese Spread image

Three types of cheese spread and fresh vegetables are layered for a lovely appetizer spread.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 16

Number Of Ingredients 8

1 container (8 ounces) sharp Cheddar cold-pack cheese spread
1/2 cup chopped fresh mushrooms
1 container (8 ounces) soft cream cheese with garden vegetables
1/4 cup chopped fresh basil leaves
1 container (8 ounces) Swiss-almond cold-pack cheese spread
1/4 cup chopped red and/or yellow bell peppers
1/4 cup chopped fresh parsley
48 crackers

Steps:

  • Spread Cheddar cheese into 5-inch round, about 1/2 inch thick, on serving platter; smooth side and top with small metal spatula. Sprinkle mushrooms over cheese; press lightly.
  • Spread cream cheese over mushrooms; smooth side and top. Sprinkle with basil; press lightly.
  • Top with Swiss-almond cheese; smooth side and top. Sprinkle bell peppers over top. Press parsley into side. Serve with crackers.

Nutrition Facts : Calories 195, Carbohydrate 9 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg

LAYERED HOT ARTICHOKE & FETA DIP



Layered Hot Artichoke & Feta Dip image

This hot layered dip has one delicious ingredient after another: Neufchatel and Parmesan cheeses, artichokes, garlic, red pepper, olives... Need we say more?

Provided by My Food and Family

Categories     Dips & Spreads

Time 35m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 7

1 pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese, divided
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 can (14 oz.) artichoke hearts, drained, chopped
1/4 cup KRAFT Grated Parmesan Cheese
2 cloves garlic, minced
1 cup chopped mixed orange and yellow peppers, divided
2 Tbsp. chopped Kalamata olives

Steps:

  • Heat oven to 350°F.
  • Reserve 1/4 cup feta. Combine remaining feta with next 4 ingredients. Stir in 1/2 cup peppers.
  • Spoon into 3-cup ovenproof dish; top with remaining peppers and feta.
  • Bake 20 min. or until heated through; top with olives.

Nutrition Facts : Calories 45, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

CAPONE'S GARLIC ARTICHOKE CHEESE SPREAD



Capone's Garlic Artichoke Cheese Spread image

Provided by Food Network

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup mayonnaise
1 cup sour cream
1 cup plain yogurt
1 cup chopped artichoke hearts
1 cup Parmesan
1 tablespoon ground white pepper
1 tablespoon onion powder
1/4 cup freshly chopped garlic

Steps:

  • Mix it all together and eat up!

LAYERED ARTICHOKE AND CHEESE SPREAD



Layered Artichoke and Cheese Spread image

Layered Artichoke and Cheese Spread makes a visually attractive addition to your holiday table. Artichoke hearts combined with cheese, chives, dill weed and garlic are a great combination.

Provided by Allrecipes Member

Yield 36

Number Of Ingredients 11

1 (14 ounce) can water packed artichoke hearts, drained
1 tablespoon fresh lemon juice
2 tablespoons McCormick® Freeze-Dried Chives
1 teaspoon McCormick® Dill Weed
½ teaspoon McCormick® Garlic Powder
¼ cup olive oil
1 cup grated Parmesan cheese
McCormick® Black Pepper, Ground
⅛ teaspoon salt
2 (8 ounce) packages whipped cream cheese
⅓ cup roasted red bell peppers, drained, pat dry and chopped

Steps:

  • Finely chop artichokes in food processor. Add lemon juice, chives, dill, and garlic; pulse to combine. With motor running, add olive oil in steady stream, until combined. Add Parmesan, pepper, and salt; pulse to combine.
  • Layer ingredients in each of two 1 1/2 cup glass bowls as follows: 1/2 of one cream cheese tub, 1/4 of bell peppers, 1/2 of artichoke mixture, 1/2 of remaining cream cheese tub and 1/4 of bell peppers. Cover and refrigerate at least 2 hours or up to one week.

Nutrition Facts : Calories 68.7 calories, Carbohydrate 2.3 g, Cholesterol 14.3 mg, Fat 5.9 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 177.5 mg, Sugar 0.7 g

ARTICHOKE CHEESE DIP



Artichoke Cheese Dip image

A wonderful, rich appetizer, that is extremely delicious with toasted French Bread.

Provided by Sheri Mitchell

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Yield 6

Number Of Ingredients 7

½ cup mayonnaise
½ cup shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
⅛ teaspoon onion salt
1 teaspoon dried dill weed
⅛ teaspoon lemon pepper
½ (14 ounce) can artichoke hearts, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
  • Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.

Nutrition Facts : Calories 216 calories, Carbohydrate 3 g, Cholesterol 25.2 mg, Fat 20.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 6 g, Sodium 382.2 mg, Sugar 0.3 g

LAYERED SUN-DRIED TOMATO AND ARTICHOKE SPREAD



Layered Sun-Dried Tomato and Artichoke Spread image

This Layered Sun-Dried Tomato and Artichoke Spread looks complicated to make, so we've included step-by-step photos to prove to you that it's not!

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 12 servings, 2 Tbsp. each

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, well chilled
3 Tbsp. finely chopped oil-packed sun-dried tomato, well drained
3 Tbsp. finely chopped drained canned artichoke hearts
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
2 Tbsp. chopped smoked almonds
2 tsp. chopped fresh parsley

Steps:

  • Cut cream cheese horizontally into 3 slices. (See Tip.) Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
  • Combine artichokes and pesto; spoon over second cream cheese layer.
  • Top with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour.

Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

ARTICHOKE-CHEESE SPREAD



Artichoke-Cheese Spread image

Make and share this Artichoke-Cheese Spread recipe from Food.com.

Provided by dicentra

Categories     < 15 Mins

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages cream cheese, softened
1/4 cup finely chopped green onion top
1 (14 ounce) can artichoke hearts, drained and finely chopped
1 cup freshly grated parmesan cheese
2 garlic cloves, pressed
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon ground red pepper
3/4 cup bottled roasted red pepper, drained and chopped

Steps:

  • Stir together cream cheese and green onion tops, blending well; set aside.
  • Stir together artichoke hearts and next 5 ingredients.
  • Spread one-third of cream cheese mixture on bottom of a 4-cup glass bowl lined with plastic wrap.
  • Layer with half of chopped roasted bell peppers, 3/4 cup artichoke mixture, and one-third of cream cheese mixture.
  • Repeat layers with remaining chopped roasted bell peppers, artichoke mixture, and cream cheese mixture. Cover and chill at least 2 hours.
  • Invert onto a serving plate, and remove plastic wrap. Serve over lettuce with bread slices and bell pepper strips. Garnish, if desired.

Nutrition Facts : Calories 311.7, Fat 26.9, SaturatedFat 15.1, Cholesterol 73.4, Sodium 703.6, Carbohydrate 8.8, Fiber 3, Sugar 0.8, Protein 11.1

LAYERED ARTICHOKE SPREAD



Layered Artichoke Spread image

I am always asked for this recipe when I serve it. Serve with crackers. I have always used a deep, round bowl to make the mold in. It should be about a 3 cup capacity. Cooking time is actually time in refridgerator chilling.

Provided by Jenny Frenny

Categories     Spreads

Time 8h20m

Yield 10-12 serving(s)

Number Of Ingredients 5

16 ounces cream cheese, softened
1 (1 ounce) envelope ranch dressing mix
1 (6 ounce) jar marinated artichoke hearts, drained
1/3 cup roasted red pepper, drained
3 tablespoons fresh parsley, minced

Steps:

  • In a bowl,mix the cream cheese and ranch dressing packet well.
  • Chop the artichokes roasted red peppers and parsley. Add to cream cheese mix.
  • Line your bowl with plastic wrap as smoothly as possible. Layer ingredients in following order: 1/3 cream cheese, half of artichoke mixture, 1/3 cream cheese, other half of artichoke mixture, and last 1/3 of cream cheese. Spread each addition into a smooth layer. Cover top with plastic wrap and place in refridgerator for 8 hours.
  • To serve, remove plastic wrap from top. Invert the mold onto your serving dish. Remove the bottom layer of plastic wrap. Use a table knife to smooth out the mold's appearance.
  • Serve with crackers around the mold on the platter.

Nutrition Facts : Calories 168.1, Fat 15.9, SaturatedFat 10, Cholesterol 49.9, Sodium 215, Carbohydrate 3.4, Fiber 1, Sugar 0.3, Protein 4.1

HOT ARTICHOKE SPREAD



Hot Artichoke Spread image

Green chilies add a bit of zip to this rich cracker spread from Victoria Casey of Coeur d' Alene, Idaho. "I serve this appetizer often because it's tasty, quick to make and looks so pretty with the red tomatoes and green onions on top."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4-1/2 cups.

Number Of Ingredients 8

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 can (4 ounces) chopped green chilies, drained
1 garlic clove, minced
1 cup chopped fresh tomatoes
3 green onions, thinly sliced
Crackers or pita bread

Steps:

  • In a large bowl, combine the first five ingredients. Spread into a 1-qt. baking dish or 9-in. pie plate. , Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Sprinkle with tomatoes and onions. Serve with crackers or pita bread. ,

Nutrition Facts :

LAYERED BASIL CHEESE SPREAD



Layered Basil Cheese Spread image

Number Of Ingredients 9

2 (8-ounce) containers whipped cream cheese
1 medium tomato, seeded and finely chopped (about 3/4 cup)
1 cup firmly packed fresh basil
3/4 cup finely shredded Parmesan cheese
1/2 cup firmly packed fresh parsley
1/4 cup pine nuts or slivered slmonds
2 cloves garlic, chopped
3 tablespoons olive oil
1 package Keebler® Town House® Original cracker

Steps:

  • 1. Line 3 1/2-to 4-cup bowl or mold with plastic wrap, allowing excess wrap to extend over sides. Set aside.2. In medium bowl gently stir together cream cheese and tomato. Set aside.3. In food processor bowl combine basil, Parmesan cheese, parsley, pine nuts and garlic. Cover and process until very finely chopped. With food processor running, slowly add oil through feed tube. Process until mixture is consistency of soft butter.4. Spread one-third of cream cheese mixture in prepared bowl. Top with one-half of basil mixture. Repeat layers. Spread remaining cheese mixture on top. Cover and refrigerate at least 4 hours.5. On serving plate invert bowl. Remove plastic wrap. Garnish with tomato and fresh basil, if desired. Serve with crackers.*NOTE: Two tablespoons KELLOGG'S CORN FLAKE crumbs may be substituted for the pine nuts or almonds.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose fresh artichokes: Look for artichokes that are heavy for their size and have tightly closed leaves.
  • Prepare the artichokes properly: Trim the stem and remove the tough outer leaves. Cut the artichokes in half lengthwise and scoop out the fuzzy choke.
  • Cook the artichokes until tender: You can boil, steam, or roast the artichokes. Boiling is the quickest method, but steaming or roasting will give the artichokes a more flavorful taste.
  • Use a variety of cheeses: The best layered artichoke cheese spread includes a mix of creamy and sharp cheeses. Some good options include cream cheese, cheddar cheese, Parmesan cheese, and mozzarella cheese.
  • Add some seasonings: Garlic powder, onion powder, and cayenne pepper are all great ways to add flavor to your artichoke cheese spread.

Conclusion:

Layered artichoke cheese spread is a delicious and versatile appetizer or snack. It's easy to make and can be customized to your liking. So next time you're looking for something to serve at your next party or gathering, give this recipe a try!

Related Topics