2 (5 ounce) cans artichoke hearts, drained and chopped
1 pack adult dry bread crumbs
1 (8 ounce) package cream cheese, softened
1 blender or immersion blender
1 cup chopped onion
1 (8 ounce) can artichoke hearts, drained
1 cup chopped celery
1 cup fresh bread crumbs
1 teaspoon lemon zest
1 teaspoon mustard powder
1 (1.75 ounce) package dry Ranch-style dressing mix
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, mix artichoke hearts, celery, bread crumbs, and lemon zest. Add cream cheese and onion and cook, stirring, until warmed through. Stir in the cream cheese mixture. Season with ranch-style dressing, if desired. Mix thoroughly. Pour mixture into a 9x13 inch baking pan. Sprinkle the bread crumbs over the mixture, sprinkle with lemon zest and mustard.
Bake in preheated oven until center is golden brown and cheeses are bubbly, about 30 minutes. Dredge with aluminum foil. Serve hot.