WHY THIS RECIPE WORKS This retro party favorite is too often overwhelmed by excess mayonnaise or sour cream or the tinny flavor of canned artichokes. This version is an irresistible crowd-pleaser, loaded with distinct artichoke flavor under a golden, crispy crust. For a simple, freshened-up take that could easily be made ahead of time, we replaced canned artichokes with frozen, which have a cleaner flavor, and we roasted them to intensify their flavor. A combination of mayonnaise and cream cheese for our base gave the dip a creamy, rich texture, and sprinkling on a Parmesan–bread crumb topping made for a crunchy, savory finishing touch. We prefer frozen artichoke hearts for this recipe, and don’t recommend substituting jarred. Do not thaw the frozen artichoke hearts. This dip is best served warm. Serve with crackers or a thinly sliced baguette.

Serves 8 to 10

TOTAL TIME: 1 hour 30 minutes

INGREDIENTS

• TOPPING
  • 2 slices hearty white sandwich bread, torn into quarters
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon unsalted butter, melted
  • Pulse bread in food processor until coarsely ground, about 12 pulses.
  • Toss bread crumbs with Parmesan and melted butter; set aside.

• DIP
  • 18 ounces frozen artichoke hearts
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • 1 cup mayonnaise
  • 4 ounces cream cheese, softened
  • 1 ounce Parmesan cheese, grated (½ cup)
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh thyme
  • Pinch cayenne pepper

INSTRUCTIONS

• • Adjust oven rack to middle position and heat oven to 450 degrees.
  • Line rimmed baking sheet with aluminum foil.
  • Toss artichokes with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper on prepared sheet.
  • Roast artichokes, stirring occasionally, until browned at edges, about 25 minutes.
  • When cool enough to handle, chop artichokes coarse.
  • Reduce oven temperature to 400 degrees.
  • Heat remaining 1 tablespoon oil in 10-inch skillet over medium-high heat until just shimmering.
  • Add onion and cook until softened, about 5 minutes.
  • Stir in garlic and cook until fragrant, about 30 seconds.
  • Transfer onion mixture to large bowl.
  • Stir mayonnaise, cream cheese, Parmesan, lemon juice, thyme, and cayenne into onion mixture until well combined and smooth.
  • Gently fold in artichokes and season with salt and pepper to taste.
  • Transfer mixture to 1-quart baking dish and smooth top.
  • Sprinkle topping evenly over dip.
  • (Dip can be covered tightly in plastic wrap and refrigerated for up to 3 days.)
  • Bake dip until hot throughout and topping is golden, 20 to 25 minutes.
  • Let dip cool for 5 minutes before serving.