Every good party deserves a good dip.
When we hosted the Halloween Party – complete with Tarantula Treats and Bloody Lady Fingers – Caitlin and I also served this dip. Unlike more traditional dips, we allowed this one to set, though it was still soft enough to accommodate our assortment of chips.
If you prefer a truly soft and creamy dip, reduce the baking time to 30 minutes. Either way, it comes together in minutes and makes a great party dip!
Recipe adapted from Food Network Kitchens
PREP TIME: 5 minutes
COOK TIME: 60 minutes
WHAT TO GRAB::
3/4 pound cream cheese, softened (full-fat recommended)
1/2 cup milk
1/2 cup freshly grated Parmesan
2 scallions (white and green parts), chopped
1 clove garlic, minced
1 tablespoon fresh lemon juice
2 cups jarred artichoke hearts, drained and patted dry
1 teaspoon Kosher salt
Fresh ground black pepper, to taste
Pinch cayenne pepper
1/2 tablespoon butter, thinly sliced
1 tablespoon dried, bread crumbs
1 tablespoon grated Parmesan
HOW YOU DO IT:
1. Preheat the oven to 350 degrees.
2. In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, and lemon juice. Pulse until smooth. Add the dry artichokes, salt, pepper, and cayenne, and pulse until just mixed, but still chunky. Transfer the mixture to a buttered, 9-inch pie dish, or a 4-cup casserole dish. Bake the dip until lightly browned and set, about 1 hour.
3. After an hour, sprinkle the top with the bread crumbs, butter slices, and Parmesan, and broil for one or two minutes, or just until the top is near browned. Serve warm with chips or crackers!