Best 13 Super Easy Dip For Artichokes Or Asparagus Recipes

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Elevate your next gathering or snack time with an incredibly easy yet delectable dip that perfectly complements artichokes or asparagus. This dip, crafted with just a few pantry staples, transforms ordinary vegetables into a delightful treat. Its creamy texture, vibrant flavors, and effortless preparation make it a crowd-pleaser for both novice and experienced cooks alike. Get ready to impress your family and friends with this delightful dip that will add a touch of culinary magic to your next culinary adventure.

Here are our top 13 tried and tested recipes!

10 ARTICHOKE DIPPING SAUCES



10 Artichoke Dipping Sauces image

No dry artichokes here! Here are 10 simple and easy dipping sauce ideas.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 5

1/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon agave nectar or honey
2 teaspoons lemon juice
Scroll up back up for the other 9 recipes!

Steps:

  • Mix together in a small bowl and serve.

SUPER EASY DIP FOR ARTICHOKES OR ASPARAGUS



Super Easy Dip for Artichokes or Asparagus image

Here is a quickie dip that will make your family love steamed artichokes and asparagus!

Provided by Metal Malissa

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Artichoke Dip Recipes

Time 5m

Yield 8

Number Of Ingredients 3

1 cup mayonnaise
1 ½ teaspoons sesame oil
2 tablespoons soy sauce

Steps:

  • Stir together the mayonnaise, sesame oil, and soy sauce in a small bowl. Serve as a dip for steamed vegetables.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 1.2 g, Cholesterol 10.4 mg, Fat 22.7 g, Protein 0.5 g, SaturatedFat 3.4 g, Sodium 381.7 mg, Sugar 0.4 g

SUPER EASY DIP FOR ARTICHOKES OR ASPARAGUS



Super Easy Dip for Artichokes or Asparagus image

Here is a quickie dip that will make your family love steamed artichokes and asparagus!

Provided by Metal Malissa

Categories     Artichoke Dip

Time 5m

Yield 8

Number Of Ingredients 3

1 cup mayonnaise
1 ½ teaspoons sesame oil
2 tablespoons soy sauce

Steps:

  • Stir together the mayonnaise, sesame oil, and soy sauce in a small bowl. Serve as a dip for steamed vegetables.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 1.2 g, Cholesterol 10.4 mg, Fat 22.7 g, Protein 0.5 g, SaturatedFat 3.4 g, Sodium 381.7 mg, Sugar 0.4 g

SUPER EASY DIP FOR ARTICHOKES OR ASPARAGUS



Super Easy Dip for Artichokes or Asparagus image

Here is a quickie dip that will make your family love steamed artichokes and asparagus!

Provided by Metal Malissa

Categories     Artichoke Dip

Time 5m

Yield 8

Number Of Ingredients 3

1 cup mayonnaise
1 ½ teaspoons sesame oil
2 tablespoons soy sauce

Steps:

  • Stir together the mayonnaise, sesame oil, and soy sauce in a small bowl. Serve as a dip for steamed vegetables.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 1.2 g, Cholesterol 10.4 mg, Fat 22.7 g, Protein 0.5 g, SaturatedFat 3.4 g, Sodium 381.7 mg, Sugar 0.4 g

ALMOST-FAMOUS SPINACH-ARTICHOKE DIP



Almost-Famous Spinach-Artichoke Dip image

Houston's hugely popular spinach-and-artichoke appetizer wasn't always such a crowd pleaser. It started as a lowly side dish in the mid '80s, after Houston's first opened in Nashville, and it came dangerously close to disappearing from the menu altogether until chefs at the restaurant's Chicago outpost noticed customers ordering it with chips and eating it like a dip. The chefs tweaked founder George Biel's recipe and gave it a snappy name, Chicago- Style Spinach Dip, and it became an instant hit. Some fans, like Isabel Mondejo from Orlando, FL, can't get enough of it and wrote to us asking for the recipe. The company wouldn't divulge its secrets, so the chefs in Food Network Kitchens created this perfect imitation.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
2 10-ounce bags spinach, stems removed
1 tablespoon unsalted butter
2 tablespoons minced onion
1 clove garlic, minced
2 teaspoons all-purpose flour
1 1/4 cups whole milk
1/2 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 1/4 cups grated Parmesan cheese
1/4 cup sour cream, plus more for serving
1/2 cup shredded white sharp cheddar cheese
1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped
Tortilla chips and salsa, for serving

Steps:

  • Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
  • Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, Parmesan and sour cream.
  • Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP



Asparagus and Green Beans with Tarragon Lemon Dip image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 9m

Yield 4 servings

Number Of Ingredients 9

1 pound asparagus, trimmed
1 pound fresh green beans, trimmed
Salt
1 cup mayonnaise
1 lemon, zested and juiced
1 small shallot, finely chopped
2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
2 tablespoons chopped parsley leaves, plus sprigs for garnish
Few grinds freshly ground black pepper

Steps:

  • Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

ASPARAGUS DIP



Asparagus Dip image

A very quick and easy dip for asparagus lovers. I made this a few years ago and found the recipe again, I served it at a teenage party and loved it!

Provided by Tisme

Categories     Vegetable

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 5

340 g asparagus, drained
250 g cream cheese, softened
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon sweet chili sauce

Steps:

  • Place the drained asparagus, cream cheese, sour cream, mayonnaise and chilli sauce in a food processor and process until smooth.
  • Spoon the dip into a serving bowl and serve with savoury biscuits.

CLASSIC SPINACH-ARTICHOKE DIP WITH MOZZARELLA AND PARMESAN



Classic Spinach-Artichoke Dip with Mozzarella and Parmesan image

Two kinds of melty cheese make this dip extra luxe.

Provided by Rhoda Boone

Categories     Appetizer     Super Bowl     Tailgating     Spinach     Artichoke     Dip     Mozzarella     Parmesan     snack     snack week     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Cheese Week

Yield Makes 3 1/2 cups

Number Of Ingredients 12

1 (10-ounce) package frozen spinach, thawed, drained
2 tablespoons unsalted butter
1 medium shallot, finely chopped
3/4 teaspoon paprika
14 ounces canned or frozen artichoke hearts (about 2 cups), thawed, drained, coarsely chopped
8 ounces cream cheese
1 cup (or more) heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated mozzarella
1/4 cup grated Parmesan
1 tablespoon fresh lemon juice

Steps:

  • Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3-5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8-10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
  • Do Ahead
  • Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.

SUPER EASY DIP FOR ARTICHOKES OR ASPARAGUS



Super Easy Dip for Artichokes or Asparagus image

Here is a quickie dip that will make your family love steamed artichokes and asparagus!

Provided by Metal Malissa

Categories     Artichoke Dip

Time 5m

Yield 8

Number Of Ingredients 3

1 cup mayonnaise
1 ½ teaspoons sesame oil
2 tablespoons soy sauce

Steps:

  • Stir together the mayonnaise, sesame oil, and soy sauce in a small bowl. Serve as a dip for steamed vegetables.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 1.2 g, Cholesterol 10.4 mg, Fat 22.7 g, Protein 0.5 g, SaturatedFat 3.4 g, Sodium 381.7 mg, Sugar 0.4 g

ARTICHOKE DIP



Artichoke Dip image

Nothing pleases party guests like a hot artichoke dip. We upgraded our recipe by adding extra veggies and subtracting the extra fat so you can scoop up this indulgence guilt-free.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 7

2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
1/2 cup light mayonnaise
1/4 cup plus 1 tablespoon grated Parmesan cheese
1 tablespoon fresh lemon juice
1 garlic clove, coarsely chopped
1 scallion, minced, plus more for garnish
Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving

Steps:

  • Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth.
  • Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
  • Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

Nutrition Facts : Calories 95 g, Fat 6 g, Fiber 3 g, Protein 4 g

BAKED ASPARAGUS DIP



Baked Asparagus Dip image

Since I'm from Wisconsin, I thought it was only logical to put together a vegetable and a cheese-two of the foods my state produces in abundance. This cheesy asparagus dip fits the bill. -Sandra Baratka, Phillips, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 cups.

Number Of Ingredients 4

1 pound diced cooked fresh asparagus, drained
1 cup grated Parmesan cheese
1 cup mayonnaise
Baked pita chips

Steps:

  • In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. Bake at 375° until heated through, about 20 minutes. Serve warm with pita chips.

Nutrition Facts : Calories 120 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 162mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

EASY ARTICHOKE DIP



Easy Artichoke Dip image

Only 3 ingredients (no spinach!) and so deliciously cheesy! Served hot with wheat thins or etc. Makes a pretty small bowl, 'cuz it is so rich, so you may need to double for parties.

Provided by LexingtonMom

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 3

1 (6 ounce) jar marinated artichoke hearts
1 cup mayonnaise
1 cup grated parmesan cheese

Steps:

  • Drain artichokes. Grind in food processor until only small chunks remain.
  • Mix all together in an oven-proof dish.
  • Bake uncovered at 325 degrees for 20 minutes, until brown and bubbly.
  • Allow to cool for 5-10 minutes, because it comes out very hot!

THREE CHEESE ARTICHOKE & SPINACH DIP



Three Cheese Artichoke & Spinach Dip image

Grated Parm, shredded mozzarella, cream cheese, mayo and butter make this dip as decadent as it gets. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 4 cups dip.

Number Of Ingredients 15

1 package (16 ounces) frozen bread dough dinner rolls, thawed
6 tablespoons butter
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
DIP:
1 tablespoon butter
1 cup chopped fresh mushrooms
2 garlic cloves, minced
1-1/2 cups mayonnaise
1 package (8 ounces) cream cheese, softened
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped sweet red pepper

Steps:

  • Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.

Nutrition Facts : Calories 359 calories, Fat 29g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 526mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

Tips:

  • Use fresh, high-quality vegetables. This will ensure that your dip is flavorful and delicious.
  • Don't overcook the vegetables. They should be tender but still have a bit of a bite to them.
  • Use a good quality mayonnaise. This will make your dip creamy and rich.
  • Add some herbs and spices to taste. This will give your dip a unique flavor profile.
  • Chill the dip before serving. This will allow the flavors to meld together and will make the dip more refreshing.

Conclusion:

This easy dip is the perfect appetizer or snack for any occasion. It's simple to make and can be tailored to your own taste preferences. Whether you like it creamy and mild or tangy and spicy, this dip is sure to please everyone. So next time you're looking for a quick and easy appetizer, give this recipe a try.

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