creamy artichoke dip
Hints of mustard and lemon add interesting flavor to this traditional dip. White beans replace spinach which adds a really nice, creamy overall texture to this party-friendly dip.
- Cooking spray, for greasing
- 1 14-ounce can artichoke hearts, drained, rinsed and roughly chopped
- 1 15-ounce can cannellini beans, drained and rinsed
- 4 ounces cream cheese
- 1 tablespoon Dijon mustard
- Juice from 1 lemon
- 1 clove garlic, minced
- 2 tablespoons fresh flat-leaf Italian parsley, roughly chopped
- 1/4 cup Parmigiano-Reggiano, freshly grated, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons plain breadcrumbs
- Extra virgin olive oil, for drizzling
- Tortilla chips or crackers, for serving
- Preheat oven to 350°F. Lightly coat a 7-inch cast iron skillet with cooking spray. Place skillet on a baking sheet and set aside.
- In a food processor, combine artichoke hearts, cannellini beans, cream cheese, mustard, lemon juice, garlic, parsley, and 2 tablespoons Parmigiano-Reggiano. Season with salt and pepper. Pulse until just combined and still slightly coarse. Transfer to prepared skillet and top with breadcrumbs and remaining Parmigiano-Reggiano. Drizzle with olive oil and season with salt and pepper. Bake for 45-55 minutes, until lightly golden brown (if not brown enough, place under broiler for 30 seconds to 1 minute). Serve warm with tortilla chips or crackers for dipping.