in medium bowl, combine all dip ingredients except onions; mix well
Use a food processor with metal blade to finely grate Parmesan cheese.
Add the cream cheese, mixing well.
Transfer cheese mixture to a mixing bowl.
Chop jalapeno peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
Add artichoke/jalapeno mixture and the jalapeno sauce to cheese mixture.
Mix well.
If needed, add small amount of additional marinade to obtain desired consistency.
Salt and pepper to taste.
Refrigerate until ready to serve.
Serve with a variety of crackers or chips.
owl.
Chop jalapeno peppers in processor, add drained artichoke hearts and
Boil frozen spinach and artichoke hearts in 1 cup of water for ten minutes.
Drain in colander.
Heat cream cheese in microwave until soft and creamy.
Mash in spinach and artichokes and stir well.
Add remaining ingredients and combine. No baking required!
If desired, top with roma tomatoes but don't stir into dip.
Serve HOT HOT HOT HOT HOT immediately with toast points, party bread or chips. DO NOT SERVE COLD OR IT WILL BE VERY YUCKY!
Put the artichoke hearts and spinach in a
Chop artichokes.
Spread evenly over bottom of well-greased shallow 2-quart baking dish. Scatter chilies on top.
Carefully spread mayonnaise over all.
Top with cheese.
Heat in 350\u00b0 oven, covered, until hot and bubbly.
Serve hot with chips.
Chop artichokes.
Mix and distribute evenly over the bottom of a well-greased, shallow 2-quart baking dish.
Scatter the chiles on top.
Carefully spread mayonnaise over all.
Sprinkle with cheese.
Cover and chill if made ahead.
Heat at 350\u00b0, covered, until hot and bubbly (about 30 minutes).
Serve with Tostitos or crackers.
Delicious! Makes 2 1/2 cups.
Drain and chop the artichoke hearts in food processor. In mixing bowl, mix the artichoke hearts with all the remaining ingredients and transfer the mixture to a casserole dish. Bake the mixture of artichoke heart sin preheated oven at 350\u00b0 for 20 minutes or until golden brown. Serve with crackers and sliced baguettes.
Finely chop artichoke hearts; mash with fork in bowl.
Add the rest of the ingredients (except paprika) and combine well.
Spread in a pie pan or flat baking dish.
Sprinkle with paprika.
Bake at 350\u00b0 until bubbly (about 30 minutes).
Good with Triscuits.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
Preheat oven to 250 degrees F (120 degrees C).
Mix 1 1/2 cups Parmesan cheese, cream cheese, artichoke hearts, mayonnaise, salt, and pepper together in a stand mixer; pour into an 8-inch square baking dish. Sprinkle 1 tablespoon Parmesan cheese over the top of the mixture.
Bake in preheated oven until bubbly and golden brown on top, about 25 minutes.
Thaw and drain spinach and artichoke.
Add all other ingredients and bake at 350\u00b0 for 30 minutes.
Squeeze artichoke hearts dry.
(I usually rinse them off with tap water after I drain the can.)
Cut up into bite size pieces. Combine with cheese, mayonnaise and garlic powder.
Allow cream cheese to soften to room temperature. Cream together with mayo, parmesan, garlic, and garlic salt. Mix well. Add the drained and chopped artichoke hearts and spinach. Mix well. Spray pie pan with pam, pour in mixture and top with mozzarella cheese. Bake at 350 degrees for 25 minutes or until top is browned. Serve with chips or toasted bread.
Drain artichoke hearts and chop fine.
Thaw spinach, squeeze out liquids, chop up.
Mix artichokes, spinach and mayonnaise with the 3 cheeses and garlic.
When blended, put in greased 10-inch pie shell or shallow pan.
(Quiche pan works well.)
Bake at 350\u00b0 for 15 minutes.
Combine artichoke hearts, mayo, crab meat, cheese and garlic powder in medium bowl, stirring well. Spoon mixture into a lightly greased 1-quart casserole. Cover with wax paper and microwave on Medium (50%) for 5 to 6 minutes or until heated thoroughly, rotating a half turn after 3 minutes, if microwave does not have a turn table. Sprinkle with parsley and paprika. Serve immediately with crackers.
Preheat oven to 375\u00b0F.
Coarsely chop artichoke hearts and place into bowl. Add the rest of the ingredients except for the red bell pepper and mix well.
Spoon mixture into the small oval baker.
Bake 20-25 minutes until heated through. Garnish with diced red pepper if desired.
Layer first the 2 cans of bean dip and jalapeno dip.
Add the jalapeno dip to your desired consistency.
Second layer, mix the sour cream and taco seasoning; spread over your first layer.
Then spread the nacho and taco shredded cheese over the second layer. Chop green onions and spread on third layer, then the tomato. Then, if desired, salsa and peppers may be added or placed on the side.
Spread refried beans in the bottom of dish, spread cheese and jalapeno dip over beans.
Then spread avocado dip over cheese dip. Next mix sour cream and taco seasoning in small bowl and spread over avocado dip.
Sprinkle on chopped chilies and olives.
Then spread on picante sauce.
Sprinkle on chopped tomatoes, green onions, and shredded cheese.
Place in refrigerator for at least two hours to sit.
Serve with favorite chips.
Spread in bottom of 9 x 12-inch dish the jalapeno dip.
Mix together the sour cream, mayonnaise and taco seasoning mix.
Put on top of dip.
Layer onions, tomatoes, olives and cheese.
Serve with nacho chips.