Photo of: Artichoke Bites II

Artichoke Bites II

Submitted by: Linda 
Three cheeses unite with artichoke hearts and herbs to create miniature quiche-like delights! 

Photo of: Cheesy Artichoke Dip

Cheesy Artichoke Dip

Submitted by: Leanne Hockenberry 
Loads of cheese and artichoke hearts, plus a little bit of spiciness, make this hot dip a real crowd pleaser. 

Photo of: Warm Artichoke Dip

Warm Artichoke Dip

Submitted by: ALEXPE 
This sharply flavored dip is always the first to go! Use more garlic, if desired. Serve with assorted crackers.  

Artichoke and Crabmeat Triangles

Submitted by: Barbara Gilhuly 
Bubbly, golden parmesan tops this savory seafood dip that can be served solo, or on crispy English muffins. 

Photo of: Simple Artichoke Dip

Simple Artichoke Dip

Submitted by: Dawn 
One of these easiest chafing-dish dips we've seen: Three ingredients--the requisite artichokes, plus Parmesan and mayo--go into the oven for 15 minutes. 

Photo of: Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

Submitted by: MRS. SEALS 
I love the addition of bacon to this cheesy spinach and artichoke dip. It's a family favorite around the holidays. My nana passed it on to me. I hope you'll enjoy it! 

Photo of: Artichoke, Cheese and Olive Antipasto

Artichoke, Cheese and Olive Antipasto

Submitted by: chellebelle 
Living In: Olympia, Washington, USA
A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets! 

Photo of: Artichoke Bruschetta

Artichoke Bruschetta

Submitted by: ROXANNEBLESH 
This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes! 

Photo of: Crab Snacks

Crab Snacks

Submitted by: Gloria Daws 
A broiled crab appetizer on an English muffin. 

Artichoke Bites I

Submitted by: PEG13 
Rich and cheesy, these baked bites are a real crowd pleaser. They may be prepared up to two days in advance and reheated or served cold. They may also be frozen and saved for later. 
 
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