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
- 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?
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?
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!