Creamy artichoke dip made from artichoke hearts, Parmesan cheese, lemon, parsley, garlic and cream cheese.
Do you find artichoke dips dangerous? Do you suffer from self-control issues when you come across a particularly convincing slump? Yes, me neither. I don’t know anyone like that.
Of course, if I had this problem, and um, I don’t, I would certainly try to stay away from this artichoke lemon dip.
No Siree Bob, I would take one look and run the other way. Because this dip with artichoke hearts, lemon, parsley, parmesan and cream cheese is just too good to resist.
Artichoke Lemon Dip
ingredients
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1 14-ounce (400 g) can artichoke hearts, packed in water, drained
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1/4 cup chopped fresh parsley
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1/4 cup (25g) packaged, grated Parmesan cheese
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1 tbsp lemon zest
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1 garlic clove, chopped (about 1 teaspoon)
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1/2 teaspoon fresh black pepper
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1/4 teaspoon salt
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8 ounces (225 g) cream cheese, room temperature
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3 to 4 tablespoons lemon juice
special equipment
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food processor
method
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Artichoke Hearts, Parsley, Parmesan, Zest, Garlic, Salt and Pepper:
Place 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 overwork it.
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Combine with cream cheese and lemon juice:
Place the cream cheese in a medium-sized bowl. Add the artichoke and parsley mixture and the lemon juice. Stir until everything is well mixed. Add more salt, pepper and lemon juice to taste. Garnish with a few fresh leaves of parsley or strips of lemon zest.
