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 wouldn'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
- 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
- Food processor
Pulse artichoke hearts, parsley, Parmesan, zest, garlic, salt and pepper:
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.
Combine with cream cheese and lemon juice:
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.