Best 9 Spicy Artichoke Dip Recipes

SPICY JALAPENO ARTICHOKE DIP

Steps:

• Drain and chop artichoke hearts.
• Combine artichoke hearts with remaining ingredients. Use as much or little of the jalapenos as you can handle. (When I make this for my family, I use an entire can, but when I make it for guests, I usually only use half of the can.).
• Pour into baking dish.
• Sprinkle with grated Parmesan cheese and paprika.
• Bake at 400 degrees until bubbles around edges.
• Serve with tortilla chips, crackers, as a sandwich spread, etc.
• NOTE: Depending on preference, you can do a rough chop on the artichokes for a chunkier dip, or you can put all the ingredients (except for the cheese) in a blender to puree for a smoother dip.

HOT AND SPICY ARTICHOKE DIP

Steps:

• Mix all ingredients in crockpot.
• Heat on high til warmed.
• Turn to low to keep warm.
• Serve with tortilla chips, pita chips, and/or veggies.
• ENJOY!

SPICY ARTICHOKE DIP

Steps:

• Melt the butter in a large skillet or saute pan over medium-high heat.
• Add the red onions, jalapenos and salt and cook until the onions are soft and translucent, 5 minutes.
• Add the artichokes and cook until starting to fall apart, 8 to 10 minutes.
• Reduce the heat to medium and add the cream cheese, stirring until melted.
• Add the sour cream and Jack cheese and mix until well combined.
• Transfer the dip to a warmer or slow cooker to hold for serving.

SPICY SPINACH ARTICHOKE DIP

Steps:

• Heat oven to 350° F. Spray 9-inch pie plate with cooking spray. Cook spinach as directed on box. Drain well; squeeze with paper towel to get out as much liquid as possible; set aside.
• Spray 10-inch skillet with cooking spray. Place bacon in skillet; cook over medium heat until crispy. Using slotted spoon, transfer to paper towel-lined plate; set aside. Add onions and serrano chile to bacon drippings in pan; cook 7 to 9 minutes, stirring occasionally, until onions are caramelized.
• Meanwhile, in large bowl, mix cream cheese, chili garlic sauce and sour cream; stir in spinach and artichokes.
• Stir onion mixture into spinach mixture. Pour into pie plate. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until hot in center. Top with reserved bacon; serve with crackers, crostini or vegetables.

SPICY SWISS CHARD AND ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Heat 1 tablespoon of the butter in a medium saute pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the bacon and cook until crispy and browned, another 5 minutes. Add the Swiss chard and cook until wilted, stirring occasionally, 4 to 5 minutes. Stir in the artichoke hearts, pickled jalapenos and sun-dried tomatoes and heat through, 1 minute.
• In a deep pot, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, whisking, until golden, 2 minutes. Lower the heat to medium and slowly pour in the milk while whisking; cook, whisking constantly, for 5 minutes. Add the sauce to the chard mixture. Stir in the ricotta, cream cheese, cheddar and Parmesan. Taste and add salt and pepper as needed.
• Transfer the mixture to a greased 9-by-13-inch baking dish. Sprinkle with some grated Parmesan and bake until golden brown and bubbly, 20 minutes. Serve warm with tortilla chips for dipping.

CREAMY & SPICY ARTICHOKE DIP WITH PITA CHIPS

Steps:

• Using electric mixer, beat first 8 ingredients in large bowl to blend.
• Fold in artichokes, mozzarella, green onions and jalapeno.
• Transfer to 11x7x2-inch glass baking dish.
• Preheat oven to 400 degrees F.
• Place pita triangles in single layer on baking sheet.
• Brush with oil and sprinkle with salt.
• Bake until crisp, about 10 minutes.
• Remove from oven& keep the oven on.
• Bake dip until bubbling and brown on top, about 20 minutes.
• Serve hot.

SPICY ARTICHOKE DIP

Steps:

• In a large mixing bowl, combine chopped artichoke hearts, mayo, parm cheese, chili peppers, jalopeno peppers, garlic and cumin. Stir well to combine. Spoon artichoke mixture into an ungreased 1 1/2-quart casserole. Sprinkle with paprika. Bake uncovered in a 350 oven about 30 minutes or until hot and bubbly. Let stand 10 minutes before serving. Serve warm with toasted abaguette slices, tortilla chips, and/or crackers.

HOT AND SPICY SPINACH ARTICHOKE DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together the Italian cheese blend, artichoke hearts, spinach, sour cream, cream cheese, jalapeno pepper, garlic, and crushed red pepper in a bowl until well blended.
• Spread the dip into the prepared baking dish.
• Bake in the preheated oven until the cheese has melted and is bubbly, 20 to 25 minutes. Serve warm.

SPICY ARTICHOKE DIP

Steps:

• 1. Dice two or three cloves of garlic. Chop the artichokes into tiny pieces and add. Chop the green olives and add to the bowl. Empty the jar of salsa in with this and stir. Add the mayo and the parmesan and stir in.
• 2. Chop the cilantro very well and add to the rest . Stir all ingredients very well and empty in a pan sprayed with non stick spray.
• 3. Bake in 350* oven aprox 30 min. You can reheat in mocrowave or oven when you get to the party! Serve with pita chips, sliced pita bread , any corn chip or whatever you like really. Frito makes a dipping chip that goes really good with this. Enjoy!