Baked Artichoke Parmesan Cheese Dip (No Mayo!)

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.

• Ready In: 45 mins
• Serves: 14-16
• Yields: 6 cups

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.