Recipes

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 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.

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 https://stokvideolar.com