28 ounces (1 3/4 pounds) drained canned artichoke hearts (water packed) or thawed frozen

1 cup freshly grated Parmesan cheese

1 Tbsp grated lemon zest

1 Tbsp freshly ground black pepper

A few drops of hot pepper sauce

1 package (8 oz) light cream cheese

egg white from 1 large egg

1/2 cup plain fresh or dried bread crumbs

1 cup of Michelob Amber Bock

Preheat the oven at 350 degrees F. Combine all the ingredients in a food processor and process to a coarse puree. Scrape the mixture into a baking dish and bake until lightly browned and bubbling at the edges, about 30 mins. Serve warm.

Makes 12 servings.