artichoke appetizer

Entertain with Alton Brown's Hot Spinach and Artichoke Dip, a classic recipe with a touch of heat, from Good Eats on Food Network.

Hot Spinach and Artichoke Dip

thawed, chopped frozen spinach

thawed, chopped frozen artichoke hearts

cream cheese

sour cream

mayonnaise

Parmesan

red pepper flakes

salt

garlic powder

Hot Spinach and Artichoke Dip; Alton Brown

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

I see a LOT of whining about how "bland" this is. But it's easily customizable. I add a teaspoon each of garlic powder, crushed rosemary, black pepper, crushed red pepper, Italian seasoning and a few tablespoons of grated onion. Sometimes I use a full cup of parmesan-romano cheese. Sometimes I top the dip with sliced almonds, which gives it a toasty, nutty crunch. When you consider the over-salted tortilla chips, pita chips and other delightful conveyances for this creamy dip, it's probably best to leave it somewhat "bland" and let people "doctor it up" to their own tastes. One of my all-time faves! For an interesting twist, try stuffing this dip into butterflied chicken breasts and baking it. YUM!!! :)

Good base recipe. I sauteed the spinach and artichokes with butter, red onion, minced garlic. Seasoning with garlic powder, onion powder, salt, black pepper and red pepper flakes. Adding this to the sour cream, Parmesan, mayo and cream cheese. I also added bacon and topped with cheddar Jack cheese and baked it. Yummy served in a bread bowl. 

Easy and delicious. Followed the recipe with two exceptions. Following the readers advice, I used one jar of marinated artichoke hearts. I left out the salt.

I wanted to use up fresh spinach, so I just chopped it, simmered it until it was completely wilted, then strained it well and mixed it into the dip. Imo it tasted just as good, if not better than the frozen. Served with pecan nut-thins, it was amazing :)

Simple, easy, and perfect.  I have made this multiple times, it's a hit every time.  I'm usually a cook that experiments, but I just don't see any reason to change this recipe at all.  It is perfect as is.  I do usually use shredded parmesan as opposed to grated though.

Ive made this recipe a few times now. I find its best with canned artichokes, frozen spinach, and ground red pepper flakes. It's absolutely delicious!!

Perfect. Don’t change a single ingredient. This recipe is a hit at every party.

Perfect proportions!  One FYI; if you're making it hours in advance, pulse the spinach and artichoke hearts in a processor then just throw it all in a crock pot on high and stir it once about 15 minutes later then turn it to low.  The veggies cook right in the mixture.  No need for that added step.  Recipe is good for about 10 people.  

Couldn't find frozen artichoke hearts, but used canned ones and still turned out great.

Delicious! Excellent combo of flavors and addictingly creamy and salty.

https://www.foodnetwork.com/videos/hot-spinach-and-artichoke-dip-0135297

Alton deconstructs a favorite party appetizer: spinach and artichoke dip.

Gorgonzola Spinach Artichoke Dip

(10-ounce) boxes chopped frozen spinach

artichoke hearts

butter

garlic, chopped

all-purpose flour

chicken stock

milk

Salt and black pepper

nutmeg,

Gorgonzola crumbles

Thick sesame bread sticks,

Celery hearts, trimmed for dipping

Pita crisps with Parmesan and herbs (recommended: Stacy's)

GORGONZOLA SPINACH ARTICHOKE DIPRachael Ray30 Minute Meals/Casual New Yearâs EveFood NetworkFrozen Spinach, Frozen Artichoke Hearts, Butter, Garlic, AllpurposeFlour, Chicken Stock, Milk,Pepper, Ground Nutmeg, Gorgonzola Crumbles, Asiago or ParmigianoReggiano,ThickSesame Bread Sticks, Celery Hearts, Pita Crisps with Parmesan

Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.

Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes. Serve with bread sticks, celery hearts and pita crisps for dipping.

Finally a recipe without sour cream and Mayo!

I have to agree with beta girl. I followed the recipe to a tee and was wholly disappointed. If you're accustomed to a more traditional rendition with ingredients such as sour cream, mayo, and/or cream cheese, this recipe is not for you. Flavorless and bland is an apt description. My husband and I agreed, this recipe is better suited as topping for chicken breasts.

Followed the recipe exactly, but had to guess on the amount of frozen artichokes. Our bag was 16 oz so I used less and best guessed it. Had to cook it longer to get the browning, but not a big deal. Why one star? Bland and boring . It really did not have the taste we wanted. Perhaps adding more salt,  some cream cheese or mayo or red pepper flakes, but overall a flavorless dud for us.

The best dip out there!!! I used to go out in restaurants to have a decent spinach artichoke dip. No more! This one is excellent and easy to make!!!

Great recipe, especially if you love gorgonzola.  My grocery store didn't have frozen artichoke hearts, so I used canned.  I drained artichokes and wrung spinach in a dishtowel. The dip was creamy and delicious, not at all watery like some other reviews have stated.  This will likely be a "go to" recipe for group gatherings from now on.

I was really excited for this recipe because of all the great reviews, but was a little disappointed.  The flavor of the gorgonzola was overpowering, and I couldn't really taste anything else (like the nutmeg).  The consistency was fine though (I followed the recipe exactly- you have to wring out the veggies really well). If I made this again, I would add 1/2 cheddar and 1/2 gorgonzola (and keep the full amount of parmesan), a lot more nutmeg, and some red chili flakes for some spice.

I made this dip for the first time last night for New Year's Eve, and everyone loved it. Before I made it I read all the reviews that said it turned out runny, so I was conscious of that when I started out. After melting the butter and adding the flour I noticed that It didn't really have the consistency of a traditional roux, it was runnier, and after adding the milk and stock I whisked it for 10 minutes but it never thickened. So I started over and added an additional TBSP of flour (so 4 TBSP total), and it was a much more traditional roux consistency. After that I added the full cup of milk but just a half cup of the stock, and it turned into a nice, thick sauce. And as I said, it all turned out really yummy, although perhaps not as gooey as it could have been. So I might add a little more liquid next time. One last thing: I had to bake it twice as long as instructed in the recipe until it was browning and bubbly. But I will definitely be making this again!

https://www.foodnetwork.com/videos/spinach-artichoke-dip-0135187

Rachael makes her version of artichoke dip with Gorgonzola crumbles.

Spinach Artichoke Dip

Artichoke Dip

cream cheese, softened

scallions (white and green), chopped

garlic,

eggs,

lemon juice

black pepper,

cayenne

Butter,

Assorted crackers

In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, and lemon juice; pulse until smooth. Add the artichokes, salt, pepper, and cayenne, and pulse until just mixed, but still chunky. Transfer the mixture to a buttered, deep 4-cup casserole dish and bake until lightly browned and set, about 1 hour. Serve warm with crackers.

Awful. It's not a dip at all, more like a bad quiche. It was gritty, which should not have happened since I shredded the cheese myself.  Whizzing the artichokes in the food processor took all the texture out of it.  My family, who love artichoke dip, barely touched it. I made this as written, so I cannot recommend it. 

I was at a holiday party where the hosts served this artichoke dip. I raved about it and my friend laughed and said "You gave me this recipe years ago".  So I looked in my files and there it was. I made it for my own get-together with friends and everyone loved it. I like the fact that it doesn't include any mayonnaise.

book clubbers loved this one--easy and delicious

This is the best artichoke dip recipe I've had.  I made it for several family gatherings and everyone raves about how great it is.  

I have been making this to take to parties and potlucks for years. It is always a favorite and there is never any left. I agree with another posters comment, that it is more of a spread than a dip. I toast french baguettes to serve with this rather than assorted crackers. 

Recipe tastes good, but I guess I expected more of a creamier texture for a "dip."  This to me seemed to be more of an artichoke "spread" rather than an artichoke "dip."  I guess I should have realized it when the recipe called for eggs.  Or maybe I just made a bad batch? 

I used processed Parmesean, and bottled lemon juice, so maybe that was the problem. In any case it was not very good. I tried a few bites and threw away the rest.

The dip seemed promising up until you bake it.  Then the consistency is grainy at best and not good.

i made this for the first time and it was one of the best art dips i've ever tasted. i did revise it a bit- i sauted the onions and garlic (3 cloves) and added 1/2 jalepeno, didn't use the eggs- and it was very flavorful and creamy and delicious! i recommend this for any party

I make it all the time for family gatherings and every raves about it. People now request it when I'm going to functions.

Grilled Baby Artichoke, Gigante Beans and Feta Salad

Gigante beans, cooked

baby artichoke halves,

garlic vinaigrette

roasted red pepper, torn into 3 pieces

basil leaves

French Feta cheese

arugula

garlic and red wine vinaigrette

basil oil

Kosher salt and black pepper

canola oil

garlic

red wine vinegar

oregano

shallots

olive oil

Salt, pepper,

sugar

First, marinate the cooked Gigante beans and artichokes in the vinaigrette for marinade. Do this while they are still warm from cooking so they absorb the marinade as they cool. It is best to prepare these the day before so they fully take on the flavor of the marinade.

Toss the artichoke halves, roasted red pepper, basil leaves, feta cheese and Gigante beans together with 3/4-ounce of the vinaigrette. Season with a pinch of pepper, as the feta is already salty.

Place on a chilled dinner plate, making sure all elements are exposed, in a croissant- shaped mound, leaving the void on the plate at the two 'o clock position.

Dress the arugula with the remaining 1/4-ounce vinaigrette and place in a tight bundle in the void on the plate.

Garnish the edge of the salad with basil oil.

Toast sliced garlic in 2 tablespoons canola oil. Whisk together the toasted garlic and all other ingredients except the remaining oils. Slowly whisk the oil into the vinegar mixture to emulsify. Season with salt, pepper, sugar.

Italian Seven-Layer Dip

baguette, thinly sliced

black pepper

ricotta

salt and black pepper

onion,

grape tomatoes, halved

sausage,

pepperoncini,

artichoke

mozzarella

basil,

For the crostini: Lay the baguette slices on a baking sheet. Brush with the oil and then sprinkle with the salt, garlic powder and some fresh pepper. Bake for 15 minutes, rotating the pan halfway through. Remove the crostini from the oven and set aside. Turn the oven to broil.

For the dip: In medium bowl, combine the ricotta with salt and pepper to taste. Mix until fully combined, then transfer to an 8-by-8-inch pan, spreading the mixture evenly across the bottom. Set aside.

In a large pan with a lid, heat the oil over medium heat. Add the onions, and sweat for 3 to 5 minutes. Add the halved grape tomatoes, chicken stock and garlic and bring to a boil; cover and reduce the heat to low. Cook until the tomatoes have softened and the mixture has thickened, about 15 minutes.

While the tomatoes are cooking, add the sausage to a saute pan over high heat. Break up sausage with a wooden spoon and cook it through. When the sausage is finished, spoon it directly over the ricotta and spread it out evenly.

When the tomatoes are done, spoon them over the sausage layer. Top the tomato layer with the sliced pepperoncini, marinated artichokes and roasted peppers. Place the halved ciliegine on top.

Place the dip under the broiler and broil on high heat until the cheese has browned slightly, 2 to 3 minutes.

Remove the dip from the broiler and top with the basil. Serve immediately with the crostini.

Maybe “dip” is a misnomer. It’s more of a spread. Not intended to dip chips into. Not a casserole either. A spread for crostini. Great tasting dip!!!  

The ingredients make your mouth water....yet when we made this recipe it was a big wet mushy mess.   We would not make it again.

Delicous! Thanks Trisha. Great hair Kyle. :)

Guess this is a take on the Mexican 7 layer dip only Italian. Of course I love these flavors but the dip itself doesn't really equate to a dip. Too chunky and too many flavors that compete. Artichokes hearts don't belong in here and the dip separates and is very oily. This is more like a casserole than a dip. Just okay.

https://www.foodnetwork.com/videos/italian-seven-layer-dip-0261109

Trisha carries over her meal's Italian theme to this layered appetizer.

Artichoke Bruschetta features toasty baguette slices topped with a creamy artichoke spread and then broiled until bubbly for an easy appetizer that&#39;s fancy enough for a party!

Artichoke Bruschetta

(8-ounce) package of cream cheese (softened)

can (14-ounce) can of artichoke hearts (whole, halved,

Parmesan cheese

mozzarella cheese

garlic salt

French baguette loaf of bread (cut

parsley OR paprika (for garnish, optional)

In a large bowl, use an electric mixer to beat cream cheese until smooth. Blend in mayonnaise and chopped artichoke hearts. Mix in Parmesan, mozzarella, and garlic salt and beat at high speed until mixture is smooth.

Preheat broiler to high. Dollop a generous amount of artichoke mixture on each baguette slice and spread all the way to the edges (which will prevent them from burning). Arrange bruschetta on a baking sheet. Broil for 2 to 3 minutes or until topping is bubbly and starting to turn golden brown. Garnish with fresh parsley or a light sprinkling of paprika, if desired. Serve hot.

https://content.jwplatform.com/videos/SZ4un23x.mp4

Artichoke Bruschetta features toasty baguette slices topped with a creamy artichoke spread and then broiled until bubbly for an easy appetizer that's fancy enough for a party!

Collard Green and Artichoke Dip

shallot, chopped

heavy whipping cream

Cheddar

pepper

lemon, juiced

hot sauce

Worcestershire sauce

(10-ounce) boxes collard greens,

artichoke hearts,

Melt butter in a 2-quart saucepan over medium heat. Add garlic and shallots and saute until tender, about 3 minutes. Stir in the flour and cook for 1 minute until it reaches a golden blonde color. Slowly whisk in the cream and turn up heat until it thickens.

Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.

Add mixture to a casserole dish. Bake for 15 minutes until golden brown.

I love making this dip. It is my family and friends favorite.  Have been making this for years. 

This has great taste. I must say this is a dish we will have on a regular routine.

Totally delish - I made a double portion and it didn't last the whole night! I added red chili flakes and an extra squeeze of lemon. Served with pita chips and tortilla chips!

I used fresh collards, which I slivered and microwaved until soft.  In addition, I added about 1/4 cup of mayonnaise and 1/4 cup of cream cheese to mimic the traditional take on Artichoke Dip.

I absolutely love this recipe...it taste really good and enjoy making it!! A forever recipe 

Excellent!!!  I made this for my girlfriends with leftover Greens from Thanksgiving.  Everybody loved it!!!  This is my new favorite dip.

Tried this for my family (36 people and everyone loved it. Easy to prepare also.

I LOVE this recipe.  Although, after making it several times, I've added a few twists of my own.  If you add just a touch of white truffle oil, it makes it just that much more decadent.  I also buy fresh collards and blanche them, I feel like the flavor comes through better that way.  But seriously, this is one of my all time favorites, I can't thank the 2 of you enough for this!  It's made me a hit at numerous parties!  

Pat and Gina, y'all are alright with me. Made this Super Bowl night, and it was out of sight. And the flavors just got better as it set. My family made me make it three more times that week. Collard green and artichoke dip. It don't get much better y'all. We gon' keep watchin. And the cheese...Yessir. Thanks, Pat and Gina!!

Puff Pastry Spinach Artichoke Pinwheels

spinach,

pecorino, grated

puff

Nonstick cooking spray,

Combine the artichokes, spinach, pecorino, mayonnaise, red pepper flakes and garlic in a bowl. Spread on one side of the puff pastry sheet. Roll up like a jelly roll and cover tightly with plastic wrap. Place in the freezer for 30 minutes to an hour.

Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray.

Remove the plastic wrap and slice the puff pastry log into 1-inch-thick slices. Place the pastry pieces flat on the baking sheet, about 1 inch apart from each other. Bake until puffed and golden brown, 50 minutes to 1 hour.

Artichoke Fritters

Vegetable oil

artichoke hearts, drained

garlic cloves,

scallions, chopped

egg,

lemon zest

baking powder

Kosher salt, to sprinkle

Lemon follows,

Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute.

Coarsely chop the artichokes (or alternatively crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, milk, egg, lemon zest and lemon juice. Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix. Drop the fritters by the heaping tablespoonful into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used. Keep warm in a low oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with a dollop of Lemon Cream on top, if desired.

Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.

I thought these were really good but to bring it home and make it GREAT i sprinkled on ranch powdered seasoning mix when they came out of the fryer! So for those who want some more zip and flavor try this. I still made as directed and with the sauce too. I aslo made garlic lemon aoli. Yummmmmmmmm! Tell me what u think of this.

I love fritters and these are fantastic.I made a sour cream chipoltle dip on the side and there was nothing left.My guys devoured them'

This recipe is VERY easy and the fitters come out fabulous. However, I like a little more zing in my fritter so next time I'm going to add some cayenne pepper or other spices to give them a little bit more punch. All in all, though, this is a great recipe to start from!

I enjoyed this recipe and so did my family and friends.  I did not use scallions or lemon zest and they were still good.  I would, next time, add more salt though.  I made the lemon dip, which was good, but nobody ate it (including me!).  Thanks, hearty boys!!!!

This little fritters are great.  I added a basil pesto to the lemon sauce and it was dip.  Will make again!

Alot of prep work for the end result. I won't be making these again. They fry up nice and do have a nice after-taste. Too much lemon?

excellent and easy. i made mine with prosciutto de parma and served with lemon wedges, BIG HIT!love the hearty boys, wish they have more shows.

These fritters were so delicious. I usually never fry food, but had to try these. All of my guests were impressed and they all wanted the recipe.

These are so good and so simple to make, I highly suggest making two batches! I made them for a party and they were gone in minutes.

I love the taste of artichokes with the zest of lemon. What a great appetizer and it is quick too

Top 12 artichoke appetizer recipes from across the web

The most viewed artichoke appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hot Spinach and Artichoke Dip

Gorgonzola Spinach Artichoke Dip

Artichoke Dip

Grilled Baby Artichoke, Gigante Bea...

Italian Seven-Layer Dip

Artichoke Bruschetta

Collard Green and Artichoke Dip

Puff Pastry Spinach Artichoke Pinwh...

Artichoke Fritters

Hot Artichoke-Spinach Dip

Artichoke Bruschetta

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Top 12 artichoke appetizer recipes from across the web

The most viewed artichoke appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hot Spinach and Artichoke Dip

Gorgonzola Spinach Artichoke Dip

Artichoke Dip

Grilled Baby Artichoke, Gigante Bea...

Italian Seven-Layer Dip

Artichoke Bruschetta

Collard Green and Artichoke Dip

Puff Pastry Spinach Artichoke Pinwh...

Artichoke Fritters

Hot Artichoke-Spinach Dip

Artichoke Bruschetta

Warm Spinach and Artichoke Dip

The most viewed artichoke appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine