Adding lemon zest, fresh thyme & crispy prosciutto transforms this appetizer classic! The lemon brightens the artichokes, while the prosciutto adds that delicious saltiness & crunch, while thyme just makes the dip just taste better. I experimented with serving crispy wontons in addition to kettle chips…in one word, YUM. Cucumbers are a light, gluten-free alternative. Enjoy with your favorite rosé. Cheers!
1-8.5 ounce bag Cape Cod Original Classic® Potato Chips
4 packages crispy wontons
1 hothouse cucumber, sliced
Preheat your oven to 350º.
Empty the diced prosciutto into a nonstick pan. Cook the prosciutto initially over high heat, then reduce to medium to medium-low, shaking the pan intermittently until all the diced prosciutto have become crispy bits.
Place the cream cheese & garlic in a food processor...process till smooth (a). Add the artichoke hearts, one can at a time, & process until smooth (b).
Add about a ½ teaspoon kosher salt, a teaspoon pepper, lemon zest & the leaves from the two sprigs of thyme. Taste & add additional pepper as desired...as the Parmesan is salty, be careful not to oversalt.
Coarsely grate the Parmesan, then add to the food processor & pulse until smooth.
Spray a shallow baking dish with nonstick cooking spray, then transfer the contents from the food processor into the baking dish...smooth the top with a rubber spatula, sprinkle the crispy prosciutto bits on top of the artichoke dip, & bake for 30 minutes.
Remove the hot artichoke dip from the oven & serve with the kettle chips, crispy wontons & sliced cucumbers.
......if you do not have fresh thyme, you can use ½ teaspoon dried thyme......