Having family Christmas this weekend and have been asked to bring Artichock Dip. Does anyone have an especially great one? Thanks in advance for all the help.
3/4 pound cream cheese, softened 1/2 cup milk or half-and-half 1/2 cup freshly grated Parmesan 2 scallions (white and green), chopped 1 clove garlic, minced 2 large eggs, beaten 1 tablespoon freshly squeezed lemon juice 2 cups drained jarred or thawed artichoke hearts, patted dry 1 teaspoon kosher salt Freshly ground black pepper, to taste Pinch cayenne Butter, as needed Assorted crackers Preheat the oven to 350 degrees F. In a food processor, combine the cream cheese, milk, Parmesan, scallions, 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 warm with crackers.
#2. Artichoke & Spinach Dip
9-ounce box frozen artichoke hearts, thawed 5 ounces frozen spinach, thawed (about 1/2 cup) 2 slices fresh white sandwich bread, crusts trimmed 1 1/2 cups part-skim ricotta cheese (about 12 ounces) 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon fresh thyme leaves 1 teaspoon kosher salt Pinch cayenne 1/4 cup freshly grated Parmesan Vegetable cooking spray 1 tablespoon extra-virgin olive oil 2 garlic cloves, minced Serving suggestion: Strips of yellow or red bell pepper, and endive Preheat the oven to 350 degrees F. Drain the artichoke hearts and spinach in a colander, pressing with the back of a large spoon to remove excess liquid. Set aside to drain. In a food processor, pulse the bread to make medium-textured crumbs. Transfer crumbs to a small bowl and set aside. Put the ricotta, zest, thyme, 3/4 teaspoon salt, and cayenne in the processor and pulse until smooth. Add the artichokes, spinach, and Parmesan; pulse until evenly mixed but chunky. Spray a 4-cup gratin dish with vegetable cooking spray. Transfer the artichoke-spinach mixture to the dish. Heat the olive oil in a medium skillet over medium heat. Add the garlic, cook until aromatic and lightly toasted, about 1 minute. Stir in the bread crumbs and the remaining 1/4 teaspoon salt, cook another minute. Spread the crumbs over the artichoke-spinach mixture. Bake the dip until browned and warmed through, about 45 minutes. Serve warm.
Homemade is always best, but if you aren't that good of a cook, or don't have the time, there is a great one from Friday's (a restaurant). It's artichoke and spinach dip and is now available at wholesale stores (like BJ's) and supermarkets near me. I don't know if you have Friday's products available near you, but this does in a pinch for me when I don't have the energy to cook.
Comments
#1. Artichoke Dip
3/4 pound cream cheese, softened
1/2 cup milk or half-and-half
1/2 cup freshly grated Parmesan
2 scallions (white and green), chopped
1 clove garlic, minced
2 large eggs, beaten
1 tablespoon freshly squeezed lemon juice
2 cups drained jarred or thawed artichoke hearts, patted dry
1 teaspoon kosher salt
Freshly ground black pepper, to taste
Pinch cayenne
Butter, as needed
Assorted crackers
Preheat the oven to 350 degrees F.
In a food processor, combine the cream cheese, milk, Parmesan, scallions, 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 warm with crackers.
#2. Artichoke & Spinach Dip
9-ounce box frozen artichoke hearts, thawed
5 ounces frozen spinach, thawed (about 1/2 cup)
2 slices fresh white sandwich bread, crusts trimmed
1 1/2 cups part-skim ricotta cheese (about 12 ounces)
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon fresh thyme leaves
1 teaspoon kosher salt
Pinch cayenne
1/4 cup freshly grated Parmesan
Vegetable cooking spray
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
Serving suggestion: Strips of yellow or red bell pepper, and endive
Preheat the oven to 350 degrees F. Drain the artichoke hearts and spinach in a colander, pressing with the back of a large spoon to remove excess liquid. Set aside to drain.
In a food processor, pulse the bread to make medium-textured crumbs. Transfer crumbs to a small bowl and set aside.
Put the ricotta, zest, thyme, 3/4 teaspoon salt, and cayenne in the processor and pulse until smooth. Add the artichokes, spinach, and Parmesan; pulse until evenly mixed but chunky. Spray a 4-cup gratin dish with vegetable cooking spray. Transfer the artichoke-spinach mixture to the dish.
Heat the olive oil in a medium skillet over medium heat. Add the garlic, cook until aromatic and lightly toasted, about 1 minute. Stir in the bread crumbs and the remaining 1/4 teaspoon salt, cook another minute. Spread the crumbs over the artichoke-spinach mixture. Bake the dip until browned and warmed through, about 45 minutes. Serve warm.
Thanks again.