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Creamy Artichoke Dip

Creamy Artichoke Dip


  • 4 slices day-old crusty white bread with crusts removed, torn into 2-inch pieces (3 cups)
  • 2 anchovy fillets, drained
  • 1 box (9 ounces) frozen artichoke hearts, thawed and drained
  • 1/2 teaspoon sugar
  • 2/3 cup extra-virgin olive oil, plus more for serving
  • 3 tablespoons fresh lemon juice
  • coarse salt and ground pepper
  • chopped fresh chives, for serving