Best 3 Artichoke And Parmesan Dip Recipes

Indulge in a symphony of flavors with our tantalizing Artichoke and Parmesan Dip. This delectable appetizer is a harmonious blend of creamy artichoke hearts, sharp Parmesan cheese, and a medley of herbs and spices, all enveloped in a rich and velvety sauce. Perfect for any occasion, from casual gatherings to elegant parties, this dip will leave your taste buds dancing with delight. Whether you prefer a classic recipe or a variation with a twist, our comprehensive guide offers a diverse selection of Artichoke and Parmesan Dip recipes to suit every palate. From the traditional stovetop method to the convenience of a slow cooker or the air fryer, we've got you covered. Dive into a culinary adventure and create a dip that will be the star of your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

HOT ARTICHOKE, CHILI AND PARMESAN DIP

Hot Artichoke, Chili and Parmesan Dip image

Simple but tastes divine! You can use marinated artichoke hearts if that's all you have on hand, but there's already PLENTY of flavor as is. Yield is approximate.

Provided by Sandi From CA

Categories Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1 (14 ounce) can artichoke hearts, drained and chopped
1 cup parmesan cheese, grated
1 (4 ounce) can mild green chili peppers, chopped
1 cup mayonnaise
bread or tortilla chips, for dipping

Steps:

In a small mixing bowl, gently combine artichokes, Parmesan, peppers and mayonnaise.
Transfer mixture to an 8-inch round or comparable baking dish.
Bake, uncovered, in a 350-degree oven for 20 minutes.
Serve warm with tortilla chips or slices of good bread.
Just TRY to stop. I dare you!

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

Ingredients

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.

ARTICHOKE DIP WITH PARMESAN AND MOZZARELLA

Artichoke Dip With Parmesan and Mozzarella image

I had this dip at my dad's house during Christmas. It was really delicious, and normally I don't even like mayo based dips! We ate it with crackers, bread, and tortilla chips. This is made in the microwave, but if you like all the crusty stuff on top, stick it under the broiler for a minute or two afterwards to brown it. Since I have not made this myself yet and the recipe as written does not have cooking times, the cooking time is a guess, but I would just cook it a minute or two at a time and keep a close watch on it. I did a search and looked through all the relevant matches here for artichoke dip, and did not find this one.

Provided by Vino Girl

Categories Spreads

Time 20m

Yield 5 cups

Number Of Ingredients 9

Ingredients

1 (14 ounce) can artichoke hearts, drained and chopped
2 cups mozzarella cheese, shredded
1 cup light mayonnaise
1 cup parmesan cheese, shredded and divided
2 tablespoons onions, grated
Tabasco sauce, to taste
garlic salt, to taste
pepper, to taste
black olives (optional)

Steps:

Mix artichokes, mozzarella cheese, mayo, onion, garlic salt, pepper, Tabasco, and 1/2 cup parmesan cheese in a bowl.
Place in a microwave safe casserole dish (8x8 inch or 2 quart size or similar)and top with remaining parmesan cheese.
Heat in microwave or oven until bubbly. Garnish with olives if desired.

Tips:

Use fresh artichokes: Fresh artichokes have a sweeter, more delicate flavor than canned or frozen artichokes.
Trim the artichokes properly: To trim the artichokes, cut off the stem and the top third of the leaves. Then, use a spoon to scrape out the fuzzy choke from the center of the artichoke.
Steam the artichokes until tender: Steaming is the best way to cook artichokes because it helps to preserve their flavor and texture.
Use a good quality Parmesan cheese: The Parmesan cheese is one of the key ingredients in this dip, so it's important to use a good quality cheese that has a strong flavor.
Serve the dip warm: This dip is best served warm, so make sure to reheat it before serving if you're making it ahead of time.

Conclusion:

Artichoke and Parmesan dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It's creamy, cheesy, and full of flavor. You can serve it with crackers, bread, or vegetables. This dip is sure to be a hit at your next party or gathering.