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.
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By Soopermom3
Brighton, MI
on November 21, 2012
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This is the best artichoke dip recipe I've had. I made it for several family gatherings and everyone raves about how great it is.
By ajcrowell1_9328319
Post Falls, ID
on September 24, 2011
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I have been making this to take to parties and potlucks for years. It is always a favorite and there is never any left. I agree with another posters comment, that it is more of a spread than a dip. I toast french baguettes to serve with this rather than assorted crackers.
By Christine NYC
New York, NY
on February 01, 2010
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Recipe tastes good, but I guess I expected more of a creamier texture for a "dip." This to me seemed to be more of an artichoke "spread" rather than an artichoke "dip." I guess I should have realized it when the recipe called for eggs. Or maybe I just made a bad batch?
Read all 23 reviews