Best 10 Layered Artichoke Cheese Spread Recipes

ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F.
• To a mixing bowl add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese. Combine until smooth.
• Stir in chopped artichoke hearts and a little bit of dill weed, to taste.
• Place in a greased baking dish (most pan sizes around 8x8 in or a little smaller will work. You could even use a pie pan).
• Sprinkle remaining 1/4 cup of parmesan cheese on top. Sprinkle with a little extra dill weed, if desired.
• Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.

ARTICHOKE SPREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
• Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.

THREE CHEESE ARTICHOKE & SPINACH DIP

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.

LAYERED ARTICHOKE SPREAD

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.

LAYERED BASIL CHEESE SPREAD

Steps:

• Line 3-1/2-to 4-cup bowl or mold with plastic wrap, allowing excess wrap to extend over sides. Set aside.
• In medium bowl gently stir together cream cheese and tomato. Set aside.
• 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.
• 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.
• On serving plate invert bowl. Remove plastic wrap. Garnish with tomato and fresh basil, if desired. Serve with crackers.

CAPONE'S GARLIC ARTICHOKE CHEESE SPREAD

Steps:

• Mix it all together and eat up!

LAYERED SUN-DRIED TOMATO AND ARTICHOKE SPREAD

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.

CHEESY ARTICHOKE DIP

Steps:

• In a bowl, combine the artichoke hearts, mayonnaise, mozzarella cheese, 1/2 cup of Parmesan cheese, onion, parsley and garlic salt. Spoon into an ungreased 1-qt. baking dish. Top with remaining Parmesan cheese. , Bake, uncovered, at 350° for 20 minutes. If desired, use fresh artichokes as serving "bowls". Remove the center leaves, leaving a hollow shell; spoon dip into shell. Serve warm with crackers.

LAYERED HOT ARTICHOKE & FETA DIP

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.

LAYERED BLT DIP

Steps:

• In a small bowl, beat cream cheese, mayonnaise and Parmesan cheese until blended; spread into a large shallow dish. Layer with lettuce, bacon, tomatoes, onions and cheddar cheese. Refrigerate until serving. Serve with bread slices.