Deadly Good Artichoke Dip

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    deadly good artichoke dip
    • Cook Time
    • Prep Time
    • 8Servings

    Ingredients

    • 3 cloves garlic, smashed
    • 3 tablespoons EVOO
    • 2 cups fresh breadcrumbs
    • 2 teaspoons grated lemon zest, plust 1 tbsp. juice
    • 2 14 ounce cans artichoke hearts, drained and chopped
    • 1 1/2 cups thawed, frozen chopped spinach, squeezed dry
    • 1 8 ounce package cream cheese, room temperature
    • 2/3 cup grated Parmesan
    • 1/2 cup finely chopped yellow onion
    • 1/3 cup mayonnaise
    • Salt and pepper
    • Baguette slices, for serving

    Preparation

    Preheat the oven to 375 degrees. In a large skillet, cook the garlic in the EVOO over medium-low until golden, 3 minutes. Transfer to a cutting board; finely chop. Add the breadcrumbs and the lemon zest to the skillet; toss to coat in the garlic oil. Cook over medium-low until golden, 5 minutes.

    In a bowl, mix the artichoke hearts, spinach, cream cheese, Parmesan, onion, mayonnaise, lemon juice and chopped garlic; season. Spread in a 10-inch foil-lined baking dish; top with the breadcrumbs. Bake until dark golden, 30 minutes. Serve with baguette slices.