Type what you have

Ingredients

• ✓ artichoke heart
• mayonnaise
• parmesan cheese

Instructions

1. 1 Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix artichoke hearts, mayonnaise, and Parmesan cheese together in a bowl until well combined.
3. 3 Spread mixture in a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until bubbly and golden brown, about 15 to 20 minutes.
5. 5 Serve and enjoy!

By Dawn

Ingredients

• ✓ artichoke heart
• cream cheese
• old bay seasoning
• crabmeat

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps.
3. 3 Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.

By Ashley

Ingredients

• ✓ artichoke heart
• cream cheese
• parmesan cheese
• mayonnaise
• garlic
• dill weed

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place artichoke hearts in a food processor and process until smooth. Process cream cheese, Parmesan cheese, mayonnaise, garlic, and dill with artichoke hearts until the mixture is smooth and well blended. Transfer to a 9-inch pie pan.
3. 3 Bake in the preheated oven until bubbly and lightly brown, 10 to 15 minutes.

By Sarahsue

Ingredients

• ✓ artichoke heart
• cooking spray
• parmesan cheese
• mayonnaise
• garlic pepper
• chicken breast

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
2. 2 Mix together artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper in a medium bowl.
3. 3 Place chicken in the prepared baking dish. Cover evenly with artichoke mixture.
4. 4 Bake, uncovered, in the preheated oven until browned in places, chicken is no longer pink in the center, and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Amanda Bibb

Ingredients

• ✓ artichoke heart
• mayonnaise
• parmesan cheese
• mozzarella cheese
• garlic powder
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, thoroughly mix mayonnaise, Parmesan, artichoke hearts, mozzarella, and garlic powder; transfer to an 8-inch square baking dish.
3. 3 Bake in the preheated oven for 30 minutes, or until the surface is lightly browned and bubbly. Sprinkle with paprika and serve warm.

By MOIE

Ingredients

• ✓ artichoke heart
• mayonnaise
• sour cream
• egg
• curry powder
• salt
• black pepper

Instructions

1. 1 Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well mixed.

By The genealogist cook

Ingredients

• ✓ artichoke heart
• romano cheese
• parmesan cheese
• garlic
• spinach
• heavy cream
• sour cream
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
3. 3 In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
4. 4 Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

By Sherrie D

Ingredients

• ✓ artichoke heart
• garlic
• spinach
• alfredo pasta sauce
• mozzarella cheese
• cream cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place garlic in a small baking dish.
2. 2 Bake in the preheated oven until soft, 20 to 30 minutes. Allow to cool enough to handle, then squeeze out softened garlic cloves from skins into a large bowl.
3. 3 Add artichoke hearts, spinach, Alfredo-style pasta sauce, mozzarella cheese, cream cheese, and Parmesan cheese to garlic cloves in the bowl; mix until well combined. Spread into an 8x8-inch baking dish.
4. 4 Bake in the preheated oven until cheeses are melted and bubbly, about 30 minutes.
5. 5 Serve warm.

By TERRAD

Ingredients

• ✓ artichoke heart
• vegetable oil
• salt
• black pepper
• bread crumb
• parmigiano-reggiano cheese
• olive oil
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Place artichoke heart halves on a paper towel, cut-side down, to drain for about 15 minutes.
3. 3 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
4. 4 Place artichoke heart halves on the prepared baking sheet, cut-side up. Season with salt and pepper. Sprinkle with breadcrumbs, then cheese, and drizzle with olive oil.
5. 5 Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.

By John Mitzewich

Ingredients

• ✓ artichoke heart
• spinach
• cream cheese
• mozzarella cheese
• parmesan cheese
• milk
• salt
• black pepper

Instructions

1. 1 Combine artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, milk, salt, and pepper in the bottom of a slow cooker.
2. 2 Cover and cook on High, stirring occasionally to combine, for 2 hours.

By HnyBear

Ingredients

• ✓ artichoke heart
• alfredo sauce
• spinach
• parmesan cheese
• romano cheese
• cream cheese
• mozzarella cheese
• garlic
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Thoroughly mix artichoke hearts, Alfredo sauce, spinach, Parmesan-Romano cheese, cream cheese, mozzarella cheese, garlic, and black pepper in a bowl; spread into an 8-inch square baking dish.
3. 3 Bake in preheated oven until cheeses are bubbling and melted, 25 to 30 minutes.

By canderson09

Ingredients

• ✓ artichoke heart
• mayonnaise
• sour cream
• parmesan cheese
• red onion
• lemon juice
• salt
• pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium-sized mixing bowl, stir together mayonnaise, sour cream, Parmesan cheese and onion. When these ingredients are combined, mix in artichoke hearts, lemon juice, salt and pepper. Transfer mixture to a shallow baking dish.
3. 3 Bake at 400 degrees F (200 degrees C) for 20 minutes, or until light brown on top.

By Tiffany Rhine

Ingredients

• ✓ artichoke heart
• spinach
• red bell pepper
• garlic
• sour cream
• parmesan cheese
• salt
• black pepper
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick; add cream to thin to dip consistency. Spoon into a 1-quart baking dish.
3. 3 Bake for 20 minutes, or until bubbly. Serve with crackers.

By Michelle Barr

Ingredients

• ✓ artichoke heart
• crabmeat
• red bell pepper
• cream cheese
• parmesan cheese
• green onion
• all-purpose flour
• garlic powder
• black pepper
• tart shell

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
3. 3 Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
4. 4 Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.

By Zannie

Ingredients

• ✓ artichoke heart
• zucchini
• salt
• cream cheese
• sour cream
• black olive
• hot sauce
• salt
• pepper
• pico de gallo seasoning

Instructions

1. 1 Place the zucchini in a colander, and sprinkle with salt. Place the colander over a bowl, and refrigerate for one hour to release the liquid from the zucchini.
2. 2 In a medium bowl, mix together the cream cheese and sour cream. Stir in the artichoke hearts, drained zucchini, and black olives. Season with hot sauce, salt, pepper, and pico de gallo seasoning. Serve with crackers, raw vegetables, or corn chips.

By Tina Brewster

Ingredients

• ✓ artichoke heart
• spinach
• cream cheese
• mayonnaise
• feta cheese
• parmesan cheese
• garlic
• kosher salt
• black pepper
• crescent roll
• bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Mix spinach, artichoke hearts, cream cheese, mayonnaise, feta cheese, Parmesan cheese, and garlic together in a large bowl; season with salt and pepper.
3. 3 Remove rolls from each can and separate into 8 triangles for a total of 24. Place a heaping tablespoon spinach-cream cheese mixture on the wide end of each triangle. Roll up each triangle, starting at the wide end; fold the ends underneath and dredge in bread crumbs to coat. Place seam-side down on the prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.

By Sahara B

Ingredients

• ✓ artichoke heart
• almond cream cheese alternative spread
• coconut yogurt
• spinach
• vegan shredded parmesan-style cheese
• garlic powder
• italian seasoning
• salt
• black pepper
• olive oil
• vegan mozzarella-style cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine vegan cream cheese and coconut yogurt in a bowl and stir to combine. Mix in spinach, vegan Parmesan, garlic, and Italian seasoning. Fold in artichoke hearts and season with salt and pepper.
3. 3 Grease the bottom and sides of an 8x8-inch oven-safe baking dish with olive oil. Pour in spinach mixture and spread out evenly. Top with vegan mozzarella.
4. 4 Bake in the preheated oven until cheese is beginning to brown, about 25 minutes. Remove from oven and serve warm.

By Bibi

Ingredients

• ✓ artichoke heart
• cottage cheese
• goat cheese
• dijon mustard
• lemon juice
• garlic
• worcestershire sauce
• mayonnaise
• half-and-half
• chive
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees.
2. 2 Cook artichokes according to package directions; chop roughly. Set aside.
3. 3 In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
4. 4 Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
5. 5 Bake for 30 minutes. If top hasn't browned, put under broiler.
6. 6 Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.

By USA WEEKEND - Jean Carper

Ingredients

• ✓ artichoke heart
• garlic naan bread
• olive oil
• garlic
• parsley
• mozzarella cheese
• parmesan cheese
• spinach
• red onion
• sun-dried tomato
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine 1 1/2 tablespoons olive oil, garlic, and minced parsley in a small bowl; brush onto the naan.
3. 3 Sprinkle naan with mozzarella cheese, followed by 1 1/2 tablespoons Parmesan cheese.
4. 4 Toss spinach, artichoke hearts, onion, sun-dried tomatoes, and salt with remaining 1 tablespoon olive oil. Spread evenly over the flatbread. Sprinkle with remaining Parmesan cheese. Transfer naan flatbread to the prepared baking sheet.
5. 5 Bake in the preheated oven until the bottom and edges start to turn golden brown, 10 to 12 minutes. Slice and serve warm.

By lutzflcat

Ingredients

• ✓ artichoke heart
• neufchatel cheese
• mayonnaise
• parmesan cheese
• romano cheese
• garlic
• basil
• salt
• black pepper
• spinach
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. 2 Mix together Neufchatel cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, salt, and pepper in a bowl. Gently stir in artichoke hearts and spinach.
3. 3 Transfer mixture to prepared baking dish. Top with mozzarella cheese. Bake in preheated oven until bubbly and lightly browned, about 25 minutes.

By MakeItHealthy

Ingredients

• ✓ artichoke heart
• olive oil
• onion
• mushroom
• salt
• black pepper
• cream cheese
• sour cream
• cheese blend
• parmesan cheese
• garlic salt

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
2. 2 Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
3. 3 Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

By ChicagoCookie84-Anita

Ingredients

• ✓ artichoke heart
• pan lining paper
• cream cheese
• mayonnaise
• milk
• garlic powder
• spinach
• pepperjack cheese
• parmesan cheese
• red pepper
• cracker
• tortilla chip

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Line a 13x9x2-inch baking dish with Reynolds Wrap® Pan Lining Paper with parchment paper side facing up toward food. Crimp Pan Lining Paper around rim of dish set aside.
3. 3 Whisk together cream cheese, mayonnaise, milk and garlic powder in a large bowl. Stir in artichokes, spinach, the cheeses and roasted red pepper until combined. Spread in lined pan in an even layer.
4. 4 Bake uncovered 25 to 30 minutes or until edges are bubbling and starting to brown. Serve with crackers or chips.

By Reynolds KitchensR

Ingredients

• ✓ artichoke heart
• onion
• salad dressing
• mayonnaise
• sour cream
• swiss cheese
• mozzarella cheese
• parmesan cheese
• romano cheese
• garlic powder
• salt
• pepper
• spinach
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil.
3. 3 Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.

By WorkingWarden

Ingredients

• ✓ artichoke heart
• cream cheese
• mayonnaise
• parmesan cheese
• romano cheese
• garlic
• basil
• garlic salt
• salt
• pepper
• spinach
• mozzarella cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. 2 Mix cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper together in a medium bowl.
3. 3 Gently stir in artichoke hearts and spinach.
4. 4 Transfer the mixture to the prepared baking dish; top with mozzarella cheese.
5. 5 Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

By TIFFANY BRENNAN

Ingredients

• ✓ artichoke heart
• olive oil cooking spray
• spinach
• cream cheese
• sour cream
• onion powder
• salt
• black pepper
• green hot pepper sauce
• garlic
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
2. 2 Place thawed spinach in a kitchen towel; wrap tightly to squeeze out excess water until spinach is just damp. Set aside.
3. 3 Mix cream cheese, sour cream, onion powder, salt, and pepper together in a large bowl until smooth and creamy. Add artichoke hearts, drained spinach, hot sauce, and garlic; mix well. Add 1 cup mozzarella cheese and 1/4 cup Parmesan cheese; mix well. Pour into the prepared baking dish and sprinkle with extra cheese if you like a crispy, bubbly cheese layer on top.
4. 4 Bake in the preheated oven until bubbly and slightly browned on top, about 30 minutes.

By Lovley Food

Ingredients

• ✓ artichoke heart
• butter
• green onion
• garlic
• salt
• spinach
• cream cheese
• gruyere cheese
• parmigiano-reggiano cheese
• hot sauce
• nutmeg
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat.
3. 3 Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined.
4. 4 Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese.
5. 5 Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.

By John Mitzewich

Ingredients

• ✓ artichoke heart
• crabmeat
• sour cream
• cream cheese
• buttermilk
• mayonnaise
• monterey jack cheese
• cheddar cheese
• caper
• garlic
• black pepper
• dill
• parmesan cheese
• old bay seasoning
• sourdough bread

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x8-inch square baking pan.
2. 2 In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper, and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning.
3. 3 Bake in preheated oven until top is crusty, about 15 to 20 minutes.
4. 4 Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

By JOELLEFLYNN

Ingredients

• ✓ artichoke heart
• mayonnaise
• garlic
• lemon juice
• lemon zest
• salt
• black pepper
• all-purpose flour
• water
• baking powder
• salt
• panko bread crumb
• garlic powder
• paprika
• olive oil cooking spray

Instructions

1. 1 Mix mayonnaise, garlic, lemon juice, lemon zest, salt, and pepper together in a small bowl until well combined. Set aside.
2. 2 Lay artichoke hearts in a single layer on a paper towel-lined plate. Pat dry with more paper towels.
3. 3 Whisk flour, water, baking powder, and salt together in a shallow dish until well combined. Mix bread crumbs, garlic powder, and paprika together in a separate shallow dish.
4. 4 Dip an artichoke heart in the flour mixture until lightly coated; allow any excess to drip off. Coat in bread crumbs, then set aside on a plate. Repeat the breading process with remaining artichoke hearts.
5. 5 Preheat an air fryer to 375 degrees F (190 degrees C).
6. 6 Lightly spray ½ of the breaded artichoke hearts with cooking spray. Place 1 inch apart in a single layer in the air fryer basket.
7. 7 Air-fry until golden and crisp, about 7 minutes, turning halfway through. Repeat to cook remaining batch.
8. 8 Let stand 5 minutes after cooking to cool slightly. Serve with lemony mayo.

By Nicole McLaughlin

Ingredients

• ✓ artichoke heart
• oyster juice
• oyster
• heavy cream
• sage
• oregano
• thyme
• cayenne pepper
• salt
• bay leaf
• chicken broth
• all-purpose flour
• butter
• button mushroom
• celery
• onion
• carrot
• butter

Instructions

1. 1 Melt 2 tablespoons butter in a large pot. Add carrot, onion, celery, and mushrooms; cook until vegetables soften, about 5 minutes.
2. 2 Melt 1/2 cup butter in a separate large pot; stir in flour and cook for 5 minutes.
3. 3 Whisk chicken broth into flour mixture. Add carrot mixture, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano, and sage; simmer over medium heat for 30 minutes.
4. 4 Whisk in cream; add oysters. Bring to a simmer, but do not boil; cook until oysters are tender.

By DSPROUT

Ingredients

• ✓ artichoke heart
• ✓ artichoke heart
• green chile pepper
• mayonnaise
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix artichoke hearts, marinated artichoke hearts, green chile peppers, mayonnaise, Parmesan cheese and mozzarella cheese.
3. 3 Spread the mixture in a small baking dish. Bake in the preheated oven 30 minutes, until lightly browned and bubbly.

By Leanne Hockenberry