Artichoke dip

  • 340g cream cheese, softened
  • 125ml milk or single cream
  • 50g freshly grated Parmesan
  • 2 spring onions (white and green), chopped
  • 1 clove garlic, minced
  • 2 large eggs, beaten
  • 1 tbsp freshly squeezed lemon juice
  • 330g drained jarred or thawed artichoke hearts, patted dry
  • 1 tsp salt
  • Freshly ground black pepper, to taste
  • Pinch cayenne
  • Butter, as needed
  • Assorted crackers

Serves: about 6 to 8 servings

1) Preheat the oven to 180C/Gas 4.

2) In a food processor, combine the cream cheese, milk, Parmesan, spring onions, garlic, eggs, and lemon juice; pulse until smooth. Add the artichokes, salt, pepper, and cayenne, and pulse until just mixed, but still chunky. Transfer the mixture to a buttered, deep 1L casserole dish and bake until lightly browned and set, about 1 hr. Serve warm with crackers.

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