Deadly Good Artichoke Dip

Name: Deadly Good Artichoke Dip
Prep time: 25 min
Cook time: 30 min
Yield: 8
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

Author:: Rachael Ray Every Day
Updated:: Sep 7, 2017
Original:: Aug 16, 2013

30minCook Time
25minPrep 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.