Artichoke Dip
Author: 
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees and lightly spray a 9 inch baking dish.
  2. Pat dry one can of drained artichoke hearts.
  3. Chop remaining two cans of artichoke hearts.
  4. In a medium pan melt 4 tablespoons of unsalted butter over medium-high heat.
  5. Once melted add flour and whisk for 2 minutes until thickened.
  6. Add milk, salt, pepper and cayenne and stir to combine.
  7. Bring milk to a boil, whisking constantly.
  8. Remove from heat and add cheese.
  9. In a skillet on medium-high heat, melt remaining butter.
  10. Add onion and cook until soft, about 3 minutes.
  11. Add thyme, garlic and chopped artichoke hearts and cook for an additional 3 minutes.
  12. Add to milk mixture and stir in lemon zest.
  13. Pour evenly into prepared baking dish and top with breadcrumbs.
  14. Bake for 15-20 minutes or until bubbling through.
  15. Let cool for 10 minutes and serve.
  16. Leftovers can be refrigerated and kept for two more days.
Recipe by BakesInSlippers at http://bakesinslippers.com/artichoke-dip/