I got dip on my mind - Artichoke Dip!
Dip. Let’s talk about it. I think all of us at one time have stood near the fridge and eaten salsa/hummus/guac/dip for dinner no? It just works - leftover bread? Yep! Tortilla chips? Got those! Veggies? Dip here I come! My artichoke dip is topped with breadcrumbs for crunch, made with lots of cheese and perfect for the Big Game, party time, or when life is too darn busy and a frozen pizza isn’t in the cards. Make the night before and cook right before guests come over. Add spinach if feeling fancy, double the recipe if the crew is coming over, and don’t feel any guilt about using canned artichokes - because sometimes that is how we roll.
Note - if you can’t find flavored Parmesan cheese or would rather not use it, just use two cups regular Parmesan cheese.
- 3 cans of artichoke hearts in water, drained
- 6 T unsalted butter divided 4/2
- ¼ cup flour
- 2 cups milk, warmed in microwave for 1 minute
- 2 tsp kosher salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper
- 1 cup Parmesan cheese
- 1 cup flavored Parmesan cheese (I used garlic flavor) *see note
- 1 red onion, chopped
- 1½ T dried thyme
- 3 T chopped garlic
- 1 tsp lemon zest
- ¼ cup breadcrumbs
- Veggies, tortilla chips or crusty bread for dipping
- Preheat oven to 400 degrees and lightly spray a 9 inch baking dish.
- Pat dry one can of drained artichoke hearts.
- Chop remaining two cans of artichoke hearts.
- In a medium pan melt 4 tablespoons of unsalted butter over medium-high heat.
- Once melted add flour and whisk for 2 minutes until thickened.
- Add milk, salt, pepper and cayenne and stir to combine.
- Bring milk to a boil, whisking constantly.
- Remove from heat and add cheese.
- In a skillet on medium-high heat, melt remaining butter.
- Add onion and cook until soft, about 3 minutes.
- Add thyme, garlic and chopped artichoke hearts and cook for an additional 3 minutes.
- Add to milk mixture and stir in lemon zest.
- Pour evenly into prepared baking dish and top with breadcrumbs.
- Bake for 15-20 minutes or until bubbling through.
- Let cool for 10 minutes and serve.
- Leftovers can be refrigerated and kept for two more days.
I saw this on SnapChat and I had to run over and pin it…YUM! I’m all about cast iron skillets right now too.
Ashleigh @ DashOfEvans recently posted…MYO Turkey Chorizo {Plus a lightened Up Fundido!}
Thanks - cast iron is a fave of mine!