Artichoke Dip

Ingredients

• 2 cups artichoke hearts dry jarred thawed drained
• 8 servings pepper black freshly ground to taste
• 8 servings butter as needed
• 1 pinch cayenne 
• 8 servings round buttery crackers assorted
• 0.8 pound cream cheese softened
• 2 large eggs beaten
• 1 clove garlic minced
• 1 teaspoon kosher salt 
• 1 tablespoon juice of lemon freshly squeezed
• 0.5 cup milk 
• 0.5 cup parmesan freshly grated
• 2  scallions white green chopped and

Equipment

• food processor
• oven
• casserole dish

Directions

1. Preheat the oven to 350 degrees F.
2. In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, and lemon juice; pulse until smooth.
3. Add the artichokes, salt, pepper, and cayenne, and pulse until just mixed, but still chunky.
4. Transfer the mixture to a buttered, deep 4-cup casserole dish and bake until lightly browned and set, about 1 hour.
5. Serve warm with crackers.