Cheesy Lemon-Rosemary Artichoke Dip
Active: 10 minutes | Total: 40 minutes
This decadent and flavorful dip is a perfect way to kick off your party. For the best flavor and texture, Antoni Porowski recommends oil-marinated artichokes (instead of water packed ones) sold in a jar or at your grocery store salad bar. 3 (6½-ounce) jars marinated artichokes, drained, coarsely chopped or quartered
1 (8-ounce) package cream
cheese, softened
6 ounces Gruyère, grated (1½
cups)
4 ounces aged sharp white cheddar (such as Cabot clothbound), grated (1
cup)
1 cup (8 ounces) full-fat sour
cream
2 tablespoons fresh lemon
juice
2 teaspoons finely chopped
fresh rosemary ¼ teaspoon freshly ground
black pepper Toasted baguette slices, crudités, and/or your favorite crackers or chips, for serving Instructions: Preheat the oven to 400 degrees.
In a large bowl, combine the artichokes, cream cheese, Gruyère, cheddar, sour cream, lemon juice, rosemary and black pepper and stir until smooth. Transfer to an 8-inch square baking dish, a 7- to 8-inch ovenproof skillet or a 2-quart gratin dish.
Bake (middle rack), 22 to 25 minutes, until the dip is bubbly and light golden brown on top. Let cool for 7 to 10 minutes before serving.
Serve with toasted baguette slices, crudités and/or crackers or chips. Makes 8 servings (4 cups) Nutrition per serving: calories: 380; total fat: 32 g; saturated fat: 16 g; cholesterol: 85 mg; sodium: 410 mg; carbohydrates: 10 g; dietary fiber: 3 g; sugars: 2 g; protein: 15 g.