Ingredients Jump to Instructions ↓

  1. 340g cream cheese, softened

  2. 125ml milk or single cream

  3. 50g freshly grated Parmesan

  4. 2 spring onions (white and green), chopped

  5. 1 clove garlic, minced

  6. 2 large eggs, beaten

  7. 1 tbsp freshly squeezed lemon juice

  8. 330g drained jarred or thawed artichoke hearts, patted dry

  9. 1 tsp salt

  10. Freshly ground black pepper, to taste

  11. Pinch cayenne

  12. Butter, as needed

  13. Assorted cheese biscuit

Instructions Jump to Ingredients ↑

  1. Artichoke dip 1) Preheat the oven to 180C/Gas 4.

  2. In a food processor, combine the cream cheese, milk, Parmesan, spring onions, 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 1L casserole dish and bake until lightly browned and set, about 1 hr. Serve warm with crackers.


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