Artichoke Lemon Dip

Do you find artichoke dips dangerous? Do you suffer from self control issues when encountering a particularly compelling dip? Yah, me neither. I don’t know anyone like that. Of course if I were to have this problem, and ahem, I don’t, I would certainly try to stay away from this artichoke lemon dip. I would’t serve it with crackers, or spread it onto toasted bread, or dip into it with toasted pita, chips, or celery sticks, or dip my fingers into it when no one is looking. No siree Bob, I would take one glance and run the other way. Because this dip, with artichoke hearts, lemon, parsley, Parm, and cream cheese, is just too good to resist.

Artichoke Lemon Dip Recipe

  • Prep time: 10 minutes

Ingredients

  • 1 14-ounce (400 g) can of artichoke hearts, packed in water, drained
  • 1/4 cup chopped fresh parsley
  • 1/4 cup (25 g), packed, grated Parmesan cheese
  • 1 Tbsp lemon zest
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon fresh black pepper
  • 1/4 teaspoon salt
  • 8 ounces (225 g) cream cheese, room temperature
  • 3 to 4 Tbsp lemon juice

Method

1 Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, and salt and pepper in a food processor.  Pulse a few times until a paste forms. You should still be able to make out bits of parsley and lemon, so don't over-process it.

2 Place the cream cheese in a medium sized bowl.  Add the artichoke parsley mixture and the lemon juice.  Stir until well blended.  Add more salt, pepper,  and lemon juice to taste.  Garnish with a few fresh leaves of parsley or ribbons of lemon zest.

Yield: Makes about 2 cups of dip.

Artichoke Lemon Dip by Simply Recipes

19 Comments

  1. Jaye

    We bought artichoke hummus this weekend at our local farmer’s market. Best invention ever. My 3 year-old was eating it with a spoon. May have to try this on her this weekend…especially since she doesn’t eat vegetables!

  2. Farmgirl Susan

    Is it wrong to be happy that I’m the only one in my household who likes artichokes – or dip? ;)

    This sounds great, Elise! Can’t wait to try it. I bet the lemon really sets everything off.

  3. Mary Jo

    Happy ending! First let me ‘splain, I get annoyed when I see someone comment that they changed some major items in a recipe, well.. I can’t have dairy, but I can have goat cheese – I don’t know why that is, but thank you goats! – so, I used plain goat cheese in this recipe. I am happy to say that it’s a delicious alternative to using cream cheese. I even warmed up the dip and drizzled olive oil on top.. wow! Serving it on Crunchmaster multi-grain crackers. Nom nom nom…

    • Sally

      UPDATE: It’s as good as it looked and sounded. I followed Tunes suggestion to roast the artichokes but otherwise made it exactly as written (for once!). I’m hoping it lasts until the bread I’m planning to serve it with is baked. Of course, all the ingredients are favorites of mine, so there was pretty much no way I wasn’t going to really like it.

  4. Shorthand

    I am invited to a crawfish boil for a Superbowl/Mardi Gras party. I think that this is what I will be bringing. Perhaps a double recipe for us to eat before the float-riders arrive! It would sure be a pity if they didn’t get any :) Haha.

  5. Kelly Senyei | Just a Taste

    I have zero self control when it comes to anything involving the words “dip” or “spread.” Add artichokes to the equation and I might as well grab the sweatpants and call it a night. I love the addition of lemon in this recipe. Looks fantastic, Elise!

  6. Tunes

    OK..something I’ve learned about artichokes…when using frozen or canned arties-roast them at 400 degrees for about 15-20 minutes before turning them into dip. Intensifies the flavor and lack of self control.

  7. Karin

    I never tried a Dip with Artichoke before, but this one sounds really good. I have a little Parmesan left from another recipe, maybe I will buy some Artichokes later and try it.
    Thanks for sharing and Greetings from Germany :-)

    Karin

  8. Katie

    I made this last night and it turned out GREAT! I didn’t have any Parsley so I used Spinach instead. I think I actually like that better – because it became a Spinach Artichoke dip!
    Such a refreshing taste with the lemons. I didn’t measure the juice, so I had too much. I compensated it by adding more Parm. cheese…. you can never have too much cheese!
    ;)

  9. The Weary Chef

    Holy moly, this looks good. I am a sucker for dips, especially when they don’t involve mayonnaise. I might make this while my husband and older son are at work and school. My toddler won’t judge me for eating it all myself. Maybe I’ll offer him a bite, as long as he doesn’t eat too much.

  10. Tortoise

    I made this dip last night for the Super Bowl. It was awesome! Even my husband commented how much he liked it. It was so bright and fresh. We served it with pita chips. Thanks for the recipe!

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