Your favorite artichoke dip nestled in a scrumptious pie crust. The filling is vegetarian and easy to prepare. The crust is a cream cheese dough that is sturdy enough to hold the filling, yet flaky and tasty. Make it ahead for your next holiday party.
Form the dough into a 6- by 4-inch rectangle using plastic wrap and a bench scraper to firmly press the dough into a cohesive form. Wrap tightly and refrigerate a minimum of 4 hours.
Remove the dough from the refrigerator and allow it to warm slightly. Divide the dough into two pieces, one slightly larger than the other. Roll out the larger piece to 11 by 15 inches.
Place that larger piece in the slab pie pan, pressing it into the corners of the pan and allowing the excess to drape over the sides. Refrigerate.
Combine the artichokes (make sure they are drained/dried), mayonnaise, 1 cup Parmigiano, the parsley, chives, garlic, lemon juice, and pepper and scoop into the chilled bottom crust.
Cut lattice strips from the chilled top crust. Spread the filling evenly in the bottom crust and lattice the top.
Flat leaf or Italian parsley is often near cilantro in the produce aisle. They look similar but taste quite different. Typically, they have a tie indicating which herb it is - check the tie if you're uncertain. Flat leaf parsley has a lovely taste, not sharp but recognizable. Do not use curly parsley, which is less tasty and used primarily for decoration.
To make ice water for the crust, add ice cubes to cold water, let it stand for a few minutes, then fish out the ice cubes and measure the required 1/2 cup of water.
Swaps: Add a small can of green chiles or small jar diced pimentos, drained, to the filling—or add both. Top with crushed Bugles instead of doing a lattice if you prefer.