This is the only thing I’m famous for, friends (which is probably a good thing)! I’m so darn particular about artichoke dip that I am pretty much limited to eating only my own at this point. For you mayonnaise-adverse comrades of mine, this dip’s for you. The key is that it’s deliciously chunky yet fluffy due to the addition of egg, which gives it a soufflé-like quality, especially when enjoyed straight from the oven. Heaven, if I do say so myself.
Jenn’s Artichoke Dip
1 ½ blocks of cream cheese, softened (12 ounces)
½ cup milk (of any fat content)
½ cup freshly grated Parmesan
1-2 cloves of garlic, finely minced
2 large eggs, lightly beaten
1 tablespoon lemon juice
3 cups of artichoke hearts, cut into quarters
1 teaspoon kosher salt
½ teaspoon black pepper
Preheat oven to 350°.
Lightly butter a 4-cup casserole or soufflé dish (I use a Apilco #6 soufflé).
Using a stand mixer with the paddle attachment (my preferred choice) or hand-mixer, combine cream cheese, milk, Parmesan, garlic, eggs and lemon juice until mixed (it doesn’t have to be smooth). Add the artichokes, salt and pepper and mix until just combined, but still chunky.
Transfer mixture to buttered dish and bake until lightly browned and set, about 1 hour. Serve with sourdough bread slices and/or crackers. YUM!
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Hey jen- Great recipe for squash blossoms. Funny thing is that my husband and i had a very similar dish as an appetizer this past friday at a neat little italian restaurant in Oakville (just outside of Waterbury of course). It was the best. Hope all is well. Sue
PS- i plan to try the artichoke dip recipe.