Artichoke Lemon Dip


Creamy artichoke dip made with artichoke hearts, Parmesan cheese, lemon, parsley, garlic, and cream cheese.

Photography Credit: Elise Bauer

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.

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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 Recipe

  • Prep time: 10 minutes
  • Yield: Makes about 2 cups of 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


1 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.

2 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.

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Artichoke Lemon Dip

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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41 Comments / Reviews

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Did you make it? Rate it!

  1. jill

    what can i use for the binder besides cream cheese

    Show Replies (1)
  2. Docdocdoc

    Good but I added a few things things to enhance. I added about 2 tbs of olive oil, about 1/4 crumbled feta, more Parmesan and 1/4 cup of tahini and I blended it till very smooth. Didn’t skimp on the garlic either. With that it was excellent.

  3. Holly

    Excellent dip!! It was a hit at the party!!


  4. Meryl

    I’ve made this several times now and followed the recipe exactly. It’s always a winner! Making it again today. Yum.

    Show Replies (1)
  5. Marie

    I made this for a New Year’s get together – I doubled the recipe and it was great with pita chips and champagne. I had a large jar of grilled vegetables in oil that included artichoke hearts so I used those and 1 can of hearts packed in water. I did everything else exactly per the recipe and it’s great. Love the lemon.

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Artichoke Lemon Dip