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Artichoke Dip
- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: about 6 to 8 servings
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: about 6 to 8 servings
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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