| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 263 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 109 mg |
| Sodium | 361 mg |
Reviews
Awful. It’s not a dip at all, more like a bad quiche. It was gritty, which should not have happened since I shredded the cheese myself. Whizzing the artichokes in the food processor took all the texture out of it. My family, who love artichoke dip, barely touched it. I made this as written, so I cannot recommend it.
I was at a holiday party where the hosts served this artichoke dip. I raved about it and my friend laughed and said “You gave me this recipe years ago”. So I looked in my files and there it was. I made it for my own get-together with friends and everyone loved it. I like the fact that it doesn’t include any mayonnaise.
book clubbers loved this one–easy and delicious
This is the best artichoke dip recipe I’ve had. I made it for several family gatherings and everyone raves about how great it is.
I have been making this to take to parties and potlucks for years. It is always a favorite and there is never any left. I agree with another posters comment, that it is more of a spread than a dip. I toast french baguettes to serve with this rather than assorted crackers.
Recipe tastes good, but I guess I expected more of a creamier texture for a “dip.” This to me seemed to be more of an artichoke “spread” rather than an artichoke “dip.” I guess I should have realized it when the recipe called for eggs. Or maybe I just made a bad batch?
I used processed Parmesean, and bottled lemon juice, so maybe that was the problem. In any case it was not very good. I tried a few bites and threw away the rest.
The dip seemed promising up until you bake it. Then the consistency is grainy at best and not good.
i made this for the first time and it was one of the best art dips i’ve ever tasted. i did revise it a bit- i sauted the onions and garlic (3 cloves) and added 1/2 jalepeno, didn’t use the eggs- and it was very flavorful and creamy and delicious! i recommend this for any party
I make it all the time for family gatherings and every raves about it. People now request it when I’m going to functions.