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

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 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.