Baked Artichoke Parmesan Cheese Dip (No Mayo!)
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
6 cups
- Serves:
- 14-16
ingredients
- 3 (1190.67 g) can water-packed artichoke hearts
- 88.74 ml unsalted butter, room temperature
- 59.14 ml all-purpose flour
- 473.18 ml whole milk, warmed
- 9.85 ml coarse salt
- fresh ground black pepper, to taste
- 0.61 ml cayenne pepper
- 236.59 ml parmesan cheese, grated
- 236.59 ml gruyere cheese, grated
- 1 large onion, finely chopped
- 14.79 ml fresh thyme leave, chopped
- 3 garlic cloves, minced
- 7.39 ml lemon zest, finely grated
- 59.14 ml fresh breadcrumb (optional)
directions
- 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.
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