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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.
- 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)
- Thinly slice remaining artichokes; pat dry.
- Preheat oven to 400 degrees. Melt 4 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, for 2 minutes.
- 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.
- Melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add onion, and cook 3 minutes.
- Add thyme, garlic, and sliced artichokes, and cook for 3 minutes. Add to cheese mixture along with zest.
- Transfer to an 8-cup baking dish. Sprinkle with breadcrumbs.
- Bake until golden and bubbling, about 15 minutes. Let cool slightly.
- Garnish with thyme leaves.