Baked Artichoke Parmesan Cheese Dip (No Mayo!) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I have a mayo phobia and was ecstatic to find an artichoke cheese dip that is completely mayo-free... This is a great recipe for parties. If making for an appetizer for a smaller gathering for 4-6 people, I would recommend scaling back the recipe and making 2/3 unless you want leftovers (which are still delicious by the way!). Serve with sliced baguette, tortilla chips, or crudites. Ingredients:
3 (14 ounce) cans water-packed artichoke hearts |
6 tablespoons unsalted butter, room temperature |
1/4 cup all-purpose flour |
2 cups whole milk, warmed |
2 teaspoons coarse salt |
fresh ground black pepper, to taste |
1/8 teaspoon cayenne pepper |
1 cup parmesan cheese, grated |
1 cup gruyere cheese, grated |
1 large onion, finely chopped |
1 tablespoon fresh thyme leave, chopped |
3 garlic cloves, minced |
1 1/2 teaspoons lemon zest, finely grated |
1/4 cup fresh breadcrumb (optional) |
Directions:
1. Thinly slice remaining artichokes; pat dry.
2. Preheat oven to 400 degrees. Melt 4 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, for 2 minutes.
3. Whisk in milk, and bring to a boil. Add salt, pepper, and cayenne, and simmer until thickened, about 2 minutes. Remove from heat, and stir in cheeses.
4. Melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add onion, and cook 3 minutes.
5. Add thyme, garlic, and sliced artichokes, and cook for 3 minutes. Add to cheese mixture along with zest.
6. Transfer to an 8-cup baking dish. Sprinkle with breadcrumbs.
7. Bake until golden and bubbling, about 15 minutes. Let cool slightly.
8. Garnish with thyme leaves.
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