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Recipe courtesy of Food Network Kitchen

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Total:: 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.

My Private Notes

Name: Artichoke Dip
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
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