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October 15, 2018 Cocktails

Toil and Trouble Spicy Tomato Artichoke Dip

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias #RotelDareToDip

Double, double toil and trouble; Fire burn, and cauldron bubble… it’s time to get our spooky on.  With Spicy Tomato Artichoke Dip served Halloween-style!

Double, double toil and trouble; Fire burn, and cauldron bubble... it's time to get our spooky on.  With Spicy Tomato Artichoke Dip served Halloween-style!

Our family is getting ready for Halloween.  After years of experience, I now know – you cannot wait until the day of get costumes and candy.  Unless you are going as Santa Claus and plan to give out red and green candies.  Christmas is a’comin, folks.  Get your Halloween gear now.

Double, double toil and trouble; Fire burn, and cauldron bubble... it's time to get our spooky on.  With Spicy Tomato Artichoke Dip served Halloween-style!

Fortunately, even the busiest of us can get everything we need at Walmart. Shop in store, or have your groceries brought to your car via the Online Grocery Pickup Service. Don’t want to leave the couch? You can also shop the ingredient for this recipe directly on walmart.com below!

The kids in our neighborhood tend to trick-or-treat en masse, and we all end up together afterwards to snack.  The children eat their body weight in candy and the adults bring snacks to share.  This year I plan to bring along my recipe for Toil and Trouble Spicy Tomato Artichoke Dip, featuring RO*TEL Original Diced Tomatoes and Green Chilies.  It’s good anytime of year, but when served in a cauldron with pretzel rods, becomes the perfect Halloween treat.

Double, double toil and trouble; Fire burn, and cauldron bubble... it's time to get our spooky on.  With Spicy Tomato Artichoke Dip served Halloween-style!

With RO*TEL as the star ingredient, it’s easy to deliver a bold and adventurous flavor with the perfect amount of kick and zest even with just a few ingredients.

Toil and Trouble Spicy Tomato Artichoke Dip

Double, double toil and trouble; Fire burn, and cauldron bubble... it's time to get our spooky on.  With Spicy Tomato Artichoke Dip served Halloween-style!

Preheat oven to 375°F. Rinse and drain the artichoke hearts, then quarter.  Place chopped artichoke hearts in a cheese cloth and squeeze out extra liquid.  Don’t worry about crushing the artichokes, it’ll just make them easier to stir into the dip.

Double, double toil and trouble; Fire burn, and cauldron bubble... it's time to get our spooky on.  With Spicy Tomato Artichoke Dip served Halloween-style!

Combine all ingredients in a large bowl and stir until smooth.  Pour into a greased baking dish (or oven-safe cauldron!) and bake until hot and bubbly, about 25-30 minutes.

Double, double toil and trouble; Fire burn, and cauldron bubble... it's time to get our spooky on.  With Spicy Tomato Artichoke Dip served Halloween-style!

Serve with pretzel rods and blue corn chips.

Double, double toil and trouble; Fire burn, and cauldron bubble... it's time to get our spooky on.  With Spicy Tomato Artichoke Dip served Halloween-style!

Toil and Trouble Spicy Tomato Artichoke Dip

Yield: 12 servings

Double, double toil and trouble; Fire burn, and cauldron bubble... it's time to get our spooky on.  With Spicy Tomato Artichoke Dip served Halloween-style!

Ingredients

  • 2 cans RO*TEL® Original Diced Tomatoes and Green Chilies
  • 2 cans of artichoke hearts
  • 2 cups mayonnaise
  • 8 oz. cream cheese
  • 1 1/2 cups shredded parmesan cheese
  • 2 cups shredded cheddar cheese
  • 2 Tb. of spices from Spinach Dip Seasoning Packet
  • 1 packet of onion dip mix
  • Hot sauce, to taste
  • Serve with pretzel rods and blue corn chips

Instructions

Preheat oven to 375°F. Rinse and drain the artichoke hearts, then quarter.  Place chopped artichoke hearts in a cheese cloth and squeeze out extra liquid.  Don't worry about crushing the artichokes, it'll just make them easier to stir into the dip.

Combine all ingredients in a large bowl and stir until smooth.  Pour into a greased baking dish (or oven-safe cauldron!) and bake until hot and bubbly, about 25-30 minutes.

Serve with pretzel rods and blue corn chips.

© Katie

Double, double toil and trouble; Fire burn, and cauldron bubble... it's time to get our spooky on.  With Spicy Tomato Artichoke Dip served Halloween-style!

Grab the ingredients in this recipe using the widget at the top of the post along with the rest of your grocery list for easy shopping.  Same-day pick up is available!

Double, double toil and trouble; Fire burn, and cauldron bubble... it's time to get our spooky on.  With Spicy Tomato Artichoke Dip served Halloween-style!

Pin me!

Double, double toil and trouble; Fire burn, and cauldron bubble... it's time to get our spooky on.  With Spicy Tomato Artichoke Dip served Halloween-style!

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Categories: Cocktails Tags: appetizer, cheese, mexican, vegetarian

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

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Reader Interactions

Comments

  1. Billy says

    November 5, 2018 at 2:37 pm

    Very spooky looking pictures! Love the dip, can’t wait to make it at home. Haven’t made artichoke dip in ages! Thank you for sharing.

    Reply

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Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

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