Recipe courtesy of Food Network Kitchen

Artichoke Dip

Name: Artichoke Dip
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: about 6 to 8 servings
Cuisine: american
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

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Level: Easy
Total: 1 hr 15 min

Prep: 15 min
Cook: 1 hr

Yield: about 6 to 8 servings

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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.