Artichoke Parmesan Dip

This artichoke parmesan dip, subtle, creamy and rich-tasting, is always a hit. Made with Parmigiano Reggiano® cheese, Mozzarella and roasted red peppers, you can throw this parmesan dip together quickly and let it sit in the refrigerator until your guests arrive. Parmesan artichoke dip is best served warm. Baking it in a 350 F oven for about 20 minutes results in a creamy and decadently delicious parmesan dip. Served hot, cold or at room temperate, artichoke parmesan dip goes well with raw vegetables or pita chips. Artichoke parmesan dip is a natural with crackers, chips or cocktail slices of pumpernickel bread or a crusty French baguette.

This parmesan dip recipe can also be used as a sandwich spread. Try it on a roast beef or roast turkey sandwich. Give your chicken salad a lift by mixing it with artichoke parmesan spread instead of plain mayonnaise. And here are a few other ideas for quick appetizers: stuff some mushroom caps with artichoke parmesan spread or spread some on flat pita bread. Run the mushroom caps or the bread under the broiler until the artichoke parmesan spread is browned and bubbly. Bake the pita bread until hot, and cut in wedges before serving.
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Prep 20 minutes
Cook 20 minutes
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cups
Chef devparm

Artichoke Parmesan Dip

This artichoke parmesan dip, subtle, creamy and rich-tasting, is always a hit. Made with Parmigiano Reggiano® cheese, Mozzarella and roasted red peppers, you can throw this parmesan dip together quickly and let it sit in the refrigerator until your guests arrive. Parmesan artichoke dip is best served warm. Baking it in a 350 F oven for about 20 minutes results in a creamy and decadently delicious parmesan dip. Served hot, cold or at room temperate, artichoke parmesan dip goes well with raw vegetables or pita chips. Artichoke parmesan dip is a natural with crackers, chips or cocktail slices of pumpernickel bread or a crusty French baguette.

This parmesan dip recipe can also be used as a sandwich spread. Try it on a roast beef or roast turkey sandwich. Give your chicken salad a lift by mixing it with artichoke parmesan spread instead of plain mayonnaise. And here are a few other ideas for quick appetizers: stuff some mushroom caps with artichoke parmesan spread or spread some on flat pita bread. Run the mushroom caps or the bread under the broiler until the artichoke parmesan spread is browned and bubbly. Bake the pita bread until hot, and cut in wedges before serving.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 20 minutes
Cook 20 minutes
Print Recipe
cups
Chef devparm
Ingredients (3 cups)
12 oz. Artichoke Hearts (frozen)
2 Red Peppers (roasted, from a jar)
8 cup Cream Cheese
1/4 cup Mayonnaise
1/3 cup Parmigiano Reggiano (grated)
1/2 cup Mozzarella (shredded)
1/4 tsp. Cayenne Pepper
1/4 tsp. Salt
1/4 tsp. Garlic Powder
Directions
  1. Defrost the artichoke hearts and chop into small pieces. Cut the roasted red peppers into strips.
  2. Preheat the oven to 375° F. In a bowl, combine the cream cheese, sour cream and mayonnaise. Stir in the Parmigiano Reggiano and Mozzarella and the seasonings. With a spatula, fold in the artichoke pieces and pepper strips.
  3. Transfer the mixture to an ovenproof dish and bake for 20 minutes until hot and bubbling. Serve with crackers or bread.
Ingredients (3 cups)
12 oz. Artichoke Hearts (frozen)
2 Red Peppers (roasted, from a jar)
8 cup Cream Cheese
1/4 cup Mayonnaise
1/3 cup Parmigiano Reggiano (grated)
1/2 cup Mozzarella (shredded)
1/4 tsp. Cayenne Pepper
1/4 tsp. Salt
1/4 tsp. Garlic Powder
Directions
  1. Defrost the artichoke hearts and chop into small pieces. Cut the roasted red peppers into strips.
  2. Preheat the oven to 375° F. In a bowl, combine the cream cheese, sour cream and mayonnaise. Stir in the Parmigiano Reggiano and Mozzarella and the seasonings. With a spatula, fold in the artichoke pieces and pepper strips.
  3. Transfer the mixture to an ovenproof dish and bake for 20 minutes until hot and bubbling. Serve with crackers or bread.