Creamy Cheesy Artichoke Dip

1. Preheat Oven

Preheat your oven to 400°F to ready it for baking the dip to perfection.

2. Prepare the Dip Base

In a large bowl, whisk together the mayonnaise, finely grated lemon zest, fresh lemon juice, finely grated garlic, and a couple of dashes of Tabasco or Louisiana-style hot sauce.

3. Fold in Dip Ingredients

Gently fold in the thawed and chopped artichoke heart quarters, shredded Monterey Jack cheese, and freshly chopped chives. Season the mixture with kosher salt and freshly ground black pepper to taste.

4. Transfer the Mixture

Transfer this mixture into a 1-quart glass or ceramic baking dish, smoothing it out evenly.

5. Prepare Panko Topping

In a small bowl, mix the panko bread crumbs with melted unsalted butter, along with a pinch of salt and pepper.

6. Add Panko Topping and Bake

Sprinkle the buttered panko evenly over the artichoke dip, ensuring complete coverage, and bake for about 15 minutes, or until the topping is golden brown and the dip is hot.

7. Garnish and Serve

Remove the dish from the oven and garnish with a sprinkle of fresh chopped chives. Serve warm with herbed tortilla crisps or pita chips on the side.