Best 8 Roasted Artichoke Dip Recipes

ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS

Steps:

• Preheat a gas or charcoal grill to 350 degrees F.
• In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.

ARTICHOKE AND ROASTED RED PEPPER DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat. Saute diced leek until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8x8 inch baking dish.
• Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.

ROASTED RED PEPPER ARTICHOKE DIP

Steps:

• Mix all ingredients well.
• Bake at 350 until lightly browned, about 25 minutes.
• Serve with crackers or pita chips.

ROASTED ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Combine the Parmesan, cream cheese, mayonnaise, sour cream, lemon juice, lemon zest, artichokes, garlic and chiles in a large mixing bowl. Mix completely and spread evenly in a shallow 1-quart baking dish. Top with the shredded Cheddar.
• Bake until bubbling and the top starts to brown in spots, 25 to 30 minutes. Serve warm with sliced baguette.

ROASTED RED PEPPER, ARTICHOKE AND BLACK OLIVE DIP

Steps:

• Finely chop artichoke hearts and garlic in processor. Add red peppers, olives, green onions and basil and blend until coarse paste forms. Add vinegar and blend until just combined. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

ONE-STEP ARTICHOKE BEAN DIP WITH ROASTED RED PEPPERS

Steps:

• In a food processor combine all ingredients. Cover and process until almost smooth. Transfer to serving bowl. Cover and let stand at room temperature until ready to serve(up to 2 hours). Or cover and chill up to 24 hours. Let stand at room temperature about 1 hour before serving.
• To serve, sprinkle lighlty with additional salt. Top with roasted red pepper strips and basil. Serve with crackers, baguette slices, or pita chips.

ARTICHOKE AND ROASTED GARLIC DIP

Steps:

• First you will need to roast your garlic. See the How To Roast Garlic link below this recipe. Preheat oven to 350° Mash roasted garlic cloves with a fork until it becomes a thick paste. Thaw and drain the frozen artichoke hearts. Make sure you remove as much liquid as possible then chop artichokes into small pieces. Reserve 1/2 cup of the shredded cheese blend, put to the side. Mix all other ingredients together thoroughly and place into the desired baking dish. Top with the remaining 1/2 cup of shredded cheese. I also added a little more cracked pepper and an artichoke heart to garnish. Bake at 350 degrees for 25-30 minutes then broil for 3-5 minutes until the top is bubbly and brown.

ROASTED GARLIC, SPINACH AND ARTICHOKE DIP

Steps:

• 1. To roast the garlic: Pre heat oven to 400 degrees. Place a baking sheet in the oven as it pre-heats. Remove some of the outer layers of garlic skin if they're plentiful. Cut the top off the head of the garlic and place in foil. Drizzle with olive oil and sprinkle with salt and pepper. Seal foil and place on baking sheet. Roast for 30-40 minutes. Allow to cool before using. When cool, squeeze the roasted cloves (discard the skin) and set aside to use in the dip.
• 2. To make the dip: Preheat oven to 350 degrees. Combine all ingredients. When well mixed, spread into baking dish. If you want more cheese, sprinkle Parmesan cheese on top. Bake 35 minutes. Serve with pita chips, grilled Italian bread or raw vegetables.