Many recipes for simple variations of artichoke dip feature a selection of cheeses for a rich dip and spinach to enhance the range of flavors in the dip. Artichoke dip is ideal to serve with crackers, chips, raw vegetables or toasted bread.
To make a flavorful three-cheese artichoke dip, beat 8 ounces of softened cream cheese in a large bowl. Continue beating after adding 2 cups mayonnaise until the mixture is smooth. Next, add a 14-ounce can of drained and chopped artichoke hearts, 2 thinly sliced green onions, 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella, a dash of hot sauce, a dash of Worcestershire sauce, and salt and pepper to taste. Pour the mixture into a pie plate, and bake it at 400 degrees Fahrenheit until the top is golden.
To vary the taste, try adding spinach to your artichoke dip. Mix 2 cups of grated Parmesan cheese, a 10- ounce package of frozen chopped spinach thawed and a 14-ounce can of drained and chopped artichoke hearts. In a separate bowl, combine 2/3 cup sour cream, 1 cup softened cream cheese, 1/3 cup mayonnaise and 2 teaspoons minced garlic. Mix these ingredients with the spinach and artichokes, and bake for 20 to 30 minutes at 375 degrees Fahrenheit.
To make a microwaveable artichoke dip, take 1 can of drained and chopped artichoke hearts, 1/2 cup mayonnaise, 1/2 cup grated Parmesan cheese and 1/4 cup chopped green onion, and combine and mix all the ingredients in microwaveable casserole dish. Do not grease the bottom. Cover the dish, and microwave on medium-high, roughly at 70 percent power, for four to five minutes or until hot. Stir the contents of the dish after two minutes. Alternatively, salad dressing may be used in place of mayonnaise.
To make artichoke dip on a stovetop, melt together 8 ounces cream cheese, 16 ounces sour cream, 1 stick of butter and 1/2 to 2 cups Parmesan cheese in a medium-sized pot over medium heat, stirring often. Once all ingredients are melted and the mixture reaches a uniform thickness, it should begin to bubble. Once this occurs, stir in 1 can of drained and chopped artichoke hearts, a 4-ounce can of diced and drained jalapeños, and 1 box of thawed and drained frozen spinach. Add 2 to 3 cloves minced garlic. Serve warm.