Artichoke Dip Recipes


Zucchini Artichoke Dip Recipes and Spinach Artichoke Dip Recipe
are creamy delicious no matter what the occasion. All are good
with chips, toast, veggies or cracker.


Zucchini & Artichoke Dip

INGREDIENTS:

2 zucchini peeled and finely chopped
1 teaspoon salt
1 (8 ounce)cream cheese, softened
1/4 cup sour cream
1 (14 ounce)can artichoke hearts, drained and chopped finely
2 tablespoons chopped black olives
1 teaspoon hot sauce
1/2 teaspoon Pico de Gallo seasoning


Salt and Pepper and add more hot sauce to taste

DIRECTIONS:

Place Zucchini in a colander, and sprinkle with salt. Place colander over a bowl, and refrigerate for about one hour to release the liquid from the zucchini. In a medium bowl, mix together the cream cheese and sour cream. Stir in the artichoke hearts, drained zucchini and black olives. Season with remain of ingredients. Salt and Pepper and add more hot sauce to taste

Serve with crackers, raw vegetables or corn chips.

Yields: 4 servings



Hot Spinach Artichoke Dip

1 (8 ounce)package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup Romano cheese
1 Garlic clove peeled or minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
1 (14 ounce)can artichoke hearts, drained and chopped finely
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

DIRECTIONS:
Preheat oven to 350 degrees. Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper to taste. Gently stir in artichoke hearts and spinach. Transfer the mixture to the prepared baking dish. Top with the mozzarella cheese. Bake in the pre heated oven 25 minutes, until bubbly and lightly browned.

YIELDS: 12 servings


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