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Artichoke Dip Recipe

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This recipe for Artichoke Dip, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Saturday, September 13, 2008


3/4 lb. cream cheese, softened
1/2 c. milk or half and half
2 scallions (white and green), chopped
1/2 c. freshly grated Parmesan
1 clove garlic, minced
1 T. freshly squeezed lemon juice
2 lg. eggs, beaten
2 c. drained jarred or thawed artichoke hearts, patted dry
1 t. salt, fresh ground black pepper
pinch cayenne
butter, as needed
serve with assorted crackers

Preheat oven to 350. In food processor, combine cream cheese, milk, Parmesan, scallions, garlic, eggs and lemon juice; pulse until smooth. Add artichokes and spices; pulse until mixed but chunky. Transfer to buttered 4-cup casserole dish and bake until browned and set, 1 hour.




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