My Favorite Artichoke Dip



This is is my favorite party standby. I’ve made at least three batches over the past week. Two for my own party and one as a last minute dish for a potluck. It really couldn’t be easier and comes out like a giant artichoke soufflé. When the back up artichoke dip came hot out of the oven around 10 o’clock in the evening – it was devoured.

It’s great with crackers, winter vegetables and any type of bread.

I typically add a couple more artichokes to the mix and an extra dash of cayenne pepper. You can spice it up anyway you like. I promise, it’ll be hit!

My Favorite Artichoke Dip


  • 3/4 pound cream cheese
  • 1/2 cup milk
  • 1/2 cup parmesan
  • 2 scallions
  • 1 garlic clove
  • 2 large eggs
  • 1 tablespoon lemon juice
  • 2 cups canned artichokes
  • pepper
  • cayenne pepper, to taste

Assembly: Pulse all ingredients together in a food processor. I do this in a couple steps to make sure everything is in the desired size (specifically the artichokes depending on how you buy them). Bake at 350 for 1 hour. Super easy, right?


    • Oh! Always fresh parm! Buy it pregrated in the cheese section. Absolutely on making it early and baking when ready! Let me know how it turns out!

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