Creamy Artichoke Dip

By á-161741

Ingredients

• 4 slices day-old crusty white bread with crusts removed, torn into 2-inch pieces (3 cups)
• 2 anchovy fillets, drained
• 1 box (9 ounces) frozen artichoke hearts, thawed and drained
• 1/2 teaspoon sugar
• 2/3 cup extra-virgin olive oil, plus more for serving
• 3 tablespoons fresh lemon juice
• Coarse salt and ground pepper
• Chopped fresh chives, for serving

Preparation

Step 1

In a medium bowl, pour 1 cup water over bread. Immediately squeeze as much water as possible from bread and transfer to a food processor along with anchovies, artichokes, and sugar. Process until a paste forms. With machine running, slowly add oil, scraping down bowl as needed. With machine still running, add lemon juice, 1 tablespoon at a time, until mixture is creamy. Season to taste with salt and pepper and transfer to a serving dish. To serve, top with chives and a drizzle of oil.