SMOKED SALMON AND ARTICHOKE DIP
6 ounces smoked salmon
1 (4-ounce) can green chilies
3/4 cup grated cheddar cheese
4 ounces cream cheese
1 (14-ounce) jar marinated artichoke hearts
6 tablespoons mayonnaise
salt and freshly ground black pepper to taste
Heat oven to 350F.
Chop smoked salmon into small pieces. Drain and chop artichokes. Mix smoked salmon, artichokes, green chilies, mayonnaise, cream cheese and cheddar cheese. Season with salt and pepper. Cover and bake for 15 to 20 minutes. Serve hot and bubbly.
HOT SPINACH AND ARTICHOKE DIP
1 cup thawed, chopped frozen spinach
1 1/2 cups chopped artichoke hearts
6 ounces cream cheese, at room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Combine all ingredients. Place in an oven safe dish, bake at 350F until hot.
SEAFOOD ARTICHOKE DIP
8 ounces crab classic (surimi), chopped
1/2 pound cooked shrimp, chopped
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 tablespoon creamy horseradish
1/4 teaspoon lemon pepper seasoning
1 cup shredded parmesan cheese
1 can (14.75 ounces) artichoke hearts, drained and chopped
assorted crackers and/or cut fresh vegetables for dipping
Blend cream cheese, mayonnaise, horseradish, lemon pepper and parmesan cheese. Stir in artichokes, surimi and shrimp. Place in a shallow baking dish. Bake at 450F for about 10 minutes or until hot and the top is browned.
Recipe adapted from transOcean Products, 2014