| Artichoke Dip |
| 3/4 pound cream cheese softened 1/2 cup milk or half and half 1/2 cup freshly grated Parmesan Cheese 1 clove garlic, minced 2 large eggs, beaten 1 tablespoon freshly squeezed lemon juice 2 cups drained jarred or thawed artichoke hearts, patted dry (Elizabeth used jarred and NOT marinated) 1 teaspoon Kosher salt Freshly ground black pepper to taste Pinch of Cayenne Butter as needed Assorted crackers |
| Preheat oven to 350 degrees. In a food processor, combine the cream cheese, milk, Parmesan, 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 with warm crackers or Melba Toast. |
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