Artichoke Dip

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
about 6 to 8 servings
Level:
Easy

Ingredients
  • 3/4 pound cream cheese, softened
  • 1/2 cup milk or half-and-half
  • 1/2 cup freshly grated Parmesan
  • 2 scallions (white and green), chopped
  • 1 clove garlic, minced
  • 2 large eggs, beaten
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cups drained jarred or thawed artichoke hearts, patted dry
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • Pinch cayenne
  • Butter, as needed
  • Assorted crackers
Directions

Preheat the oven to 350 degrees F.

In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, and lemon juice; pulse until smooth. Add the artichokes, salt, pepper, and cayenne, and pulse until just mixed, but still chunky. Transfer the mixture to a buttered, deep 4-cup casserole dish and bake until lightly browned and set, about 1 hour. Serve warm with crackers.

Copyright 2001 Television Food Network, G.P. All rights reserved


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