Artichoke Lemon Dip

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

  • 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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  • Holly

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


  • Meryl

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

  • 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.

  • Kayt

    Delicious, I made it almost to recipe. I switched one of the tablespoons of lemon juice for lime juice, and dropped the lemon zest to about 1/2 a tsp.

    I didn’t have a can of artichoke hearts just a 1 L jar that had 15 hearts in it, so I estimated about 6 hearts. How many are typically in a 14 oz can?

    • Elise Bauer

      Good question! I’ll have to count next time.

    • Caryn

      5-7 standard hearts in 14 oz can

  • Tito

    Hi Elise. I loved it artichoke dip! And I would love you to see how it looks to me. I hope it’s to your liking.
    A hug and congratulations for your blog, is fantastic.


  • JaneB

    Had all ingredients on hand so made this for a birthday get together. It was delish and so fresh tasting. Got lots of compliments. I made exactly as described and wouldn’t change a thing. Love your recipes, Elise.

  • Bob

    Yep. This was awesome. Will make it again. Repeatedly.

  • Lulu

    Everyone at work loved this but I made it ‘the day of’.

    If I could keep my hands off it overnight, I would add the whole zest of the lemon and then add lemon juice to taste the next day. This is how I make a dill/lemon/cream cheese spread to serve with smoked salmon and the lemon zest intensifies overnight. Thanks for the recipe! I didn’t have to buy a thing! (and when you live 100+km from the nearest decent grocery store, that’s AWESOME)

  • Sarah

    This sounds delicious!
    Thinking of making this for a get together in a couple of days.
    Can I use artichoke marinated in oil as opposed to water?


    • Elise Bauer

      Hi Sarah, I recommend the canned hearts packed in water. The hearts packed in oil would I think be too rich combined with the cream cheese in this recipe. But if you try it using the oil packed, please let us know how it turns out for you!

  • Marcela

    I loved this dip oh so very much! It was quite a different flavour from other artichoke dips. Quite enyoyed the lemon.
    I made a double batch for a party and I wonder if I can freeze what I didnt use? Or would it be ok in the frdige for a week? I have another party over the weekend.

    • Elise Bauer

      I haven’t tried freezing it, so I don’t know. As for how long it keeps in the fridge? Perhaps if you kept in in the coldest part of the fridge (not near the door) it will be okay. I’m not sure though. You’ll have to test!

    • Leisa

      I believe that freezing this dip would be disasterous texture-wise. The directions on the Philly Cream cheese package carries an admonition to both use within 10 days of opening and do not freeze. However, let’s face it, it is a improbably that there will be any leftovers!

  • Lindsay

    I just made this for a work picnic tomorrow and it’s great! I used 2 tbsp of lemon juice and it didn’t overpower it at all. However, I did forget to put the parmesan in but I like it anyway without it! A really nice light lemony dip for veggies in the summer :)

  • Marcee

    Wow …. great comments! Learn something new all the time.

    Mary Jo: wonderful idea. Glad you were able to enjoy. Everyone (mostly) I know loves goat cheese. Not me. Yuck. My palate cannot eat (any) or drink the stuff. Just too gamey. Odor alone causes me to become ill.

    Wondering Elise …. how do you get rid of all the sodium in canned artichokes? Way too much of it.

    • Elise Bauer

      I haven’t found it an issue in the canned artichokes I use. I guess you could always rinse them, or just add less salt to the rest of the dish.

  • Jessica

    This dip was a very simple recipe and I enjoyed that aspect of it. I would probably do less lemon in the dip though. That is literally all you can taste after you put everything together. Does anyone have little adjustments they’ve tried to make the dip better?

  • daleala

    If I cannot get my hands on good canned artichokes, how would I go with using fresh artichokes? Steam them until they are ready to eat, then prepare as the canned artichoke recipe?

    Looks amazing though – I will be making this as a surprise treat for my wife, she loves dips. (AKA me hahaha!)

    • Elise Bauer

      Good question. I have a very hard time doing anything with fresh artichokes other than eating them as soon as they are steamed. The heart is the best part!

  • Heather

    I love artichokes, and lemon. However, I made this dip as written and found that the tang of the cream cheese overpowered the delicate flavor of the artichokes for me. So as not to waste it, I added a second can of artichokes and a bit more lemon and parsley which for my palate tasted more balanced.

  • Malissa

    This is an amazing dip–addictive! I will definitely keep the ingredients on hand from now on. A little Sriracha drizzle on top is not a bad thing, either.

  • Kate

    Do you think it’s possible to bake this and serve it warm? I love that there’s no mayonnaise in it!

  • 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!

  • 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!

  • 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 :-)


  • 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.

  • sarah

    this could be great with strained greek yogurt in place of cream cheese, too!

  • Sally

    Oh my goodness that sounds good!

    • 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.


  • 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…

  • jennifer

    I would not be able to share this, sorry.

  • Judy @Savoring Today

    And I wouldn’t warm it just a bit in the oven if it turns out to be cold on game day either. ;) YUM!

  • 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!