It takes just a few minutes to have an interesting, different dip for veggies or crackers.
Ingredients:
- 1 14-ounce can of artichoke hearts, packed in water, drained
- 1/4 cup chopped fresh parsley
- 1/4 cup, 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 cream cheese, room temperature
- 3 to 4 Tbsp lemon juice
Directions:
- 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.
- 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.
