Lemony Roasted Artichoke Dip

Real Fresh, Real Delicious Graduation Party Dish

 
Looking for some delectable and easy ideas to celebrate your graduate? Graduation parties are the ultimate finger food feasts. Everyone loves a fresh hot dip from the oven paired with the usual dipping suspects like chips, crackers, salsa, guacamole, and hummus. Try this Lemony Roasted Artichoke Dip recipe that can be prepared up to three days in advance and thrown in the oven just before the guests arrive; it's a grade-A favorite that leaves everyone fighting over the last bite.
 
Bowl of lemony artichoke dip

Lemony Roasted Artichoke Dip

(Adapted from Cook’s Illustrated – Serves 10 to 12)

INGREDIENTS
For the topping:
      • 2 slices white sandwich bread, quartered
      • 3 tablespoons grated Parmesan cheese
      • 1 tablespoon unsalted butter, melted
For the dip:
      • 2 (9-ounce) boxes frozen artichokes (unthawed)
      • 1 tablespoon olive oil
      • Salt and pepper
      • 1 onion, diced
      • 1 cup mayonnaise
      • 4 oz cream cheese, AT ROOM TEMPERATURE
      • ½ cup grated Parmesan
      • 2 tablespoons lemon juice
      • 1 teaspoon dried thyme leaves
      • Pinch of cayenne powder
Don't forget to check your weekly ad or the latest digital coupons for extra savings on ingredients & more!
 
DIRECTIONS
For the topping:
      • Pulse the bread in a food processor to coarse crumbs, about 6 pulses.
      • Toss the bread crumbs with the Parmesan and butter.
      • Set aside.
For the dip:
      • Adjust an oven rack to the middle position and heat the oven to 450 degrees.
      • Line a baking sheet with foil.
      • Toss the artichokes with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and spread out over the prepared baking sheet.
      • Roast the artichokes, stirring occasionally, until browned at the edges, about 25 minutes.
      • Let the artichokes cool and then chop coarsely.
      • Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until just shimmering.
      • Add the onion and cook until softened, 5 to 7 minutes.
      • Stir in the garlic and cook until fragrant, about 30 seconds.
      • Transfer the onion mixture to a large bowl and set aside.
      • Stir the mayonnaise, cream cheese, Parmesan, lemon juice, thyme, and cayenne into the onion mixture until uniform, smearing any lumps of cream cheese against the side of the bowl with a rubber spatula.
      • Gently fold in the chopped artichokes and season the mixture with salt and pepper to taste.
      • Transfer the mixture to an ungreased 8-inch square baking dish and smooth the top.
      • Sprinkle the bread crumbs evenly over the top.
STORAGE TIP
      • Cover the baking dish tightly with plastic wrap and refrigerate for up to 3 days.
SERVING TIPS
      • Adjust an oven rack to the middle position and heat the oven to 400 degrees.
      • Unwrap the dip and bake, uncovered, until hot throughout and the bread crumbs are golden brown, 20 to 25 minutes.
      • Let cool for 5 minutes before serving.
Need some other ideas to round out your party menu? Don’t forget all the amazing options available at your neighborhood Brookshire Brothers, including fresh fruit and veggie platters, graduation cakes, chips, and drinks! 
 
Here’s to the graduates! Let’s celebrate with real fresh, real delicious food!
 
More delightful dips for your end of school get together:
 
 
Visit your local Brookshire Brothers to get cookin' today! 

 

Angela Larson

Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas.