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
Ingredients:
- 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?
Mod Meals on Mendenhall 
Is the parm you use for this recipe the fresh or the canned? thank you and happy holidays!
I assume you mean artichokes…. I use canned!
No , I meant parmesan cheese. 🙂 Always looking for what is easy…
Could I make this and then put in the frig, baking at a later time?
Thank you!
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!