Artichoke dip
- Preparation Time15 mins
- Cooking Time60 mins
- DifficultyEasy
340g cream cheese, softened
125ml milk or single cream
50g freshly grated Parmesan
2 spring onions (white and green), chopped
1 clove garlic, minced
2 large eggs, beaten
1 tbsp freshly squeezed lemon juice
330g drained jarred or thawed artichoke hearts, patted dry
1 tsp salt
Freshly ground black pepper, to taste
Pinch cayenne
Butter, as needed
Assorted crackers
1) Preheat the oven to 180C/Gas 4.
2) In a food processor, combine the cream cheese, milk, Parmesan, spring onions, 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 1L casserole dish and bake until lightly browned and set, about 1 hr. Serve warm with crackers.
2) In a food processor, combine the cream cheese, milk, Parmesan, spring onions, 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 1L casserole dish and bake until lightly browned and set, about 1 hr. Serve warm with crackers.
