Artichoke Dip

Artichoke Dip

Blurry picture…but it’s the only one I have. Make your own and you’ll have a scrumptious product to snap shots of your own self!

adapted from Food Network Kitchens

1 pound(16oz) cream cheese, softened
1/2 cup milk 
1/2 cup freshly grated Parmesan
2 scallions (white and green), chopped
2 clove garlic, minced
2 large eggs, beaten
1 tablespoon freshly squeezed lemon juice and a bit of lemon zest
2 can drained Artichoke hearts quartered
1 teaspoon kosher salt
Freshly ground black pepper, to taste
Pinch cayenne
 

Preheat the oven to 350 degrees F.

In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, 1 can artichokes, and lemon juice; pulse until smooth.  Transfer the mixture to a buttered, deep 4-cup casserole dish.  Lightly chop the remaining can of Artichoke hearts and stir into the casserole dish and bake until lightly browned and set, about 1 hour. Serve warm with crackers.

psst…those looking for that Foccacia Bread  recipe, click here!

Happy Washing!

~Regina