Artichoke Dip

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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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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


  1. Preheat the oven to 350 degrees F. 
  2. 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.