Creamy Artichoke Dip
Get into the spirit of artichoke season by revisiting artichoke dip, that gooey, melty, mayonnaisey 1960s classic. We've opted for a simple no-cook dip that starts with cream cheese and puréed artichoke hearts, then adds parmesan, parsley, lemon, and garlic for flavor. Serve with crackers, crostini, or crudités; you can even use it as a sauce for grilled fish or chicken.
- Servings: 1
Source: Sunset Magazine
Ingredients
- ounces cream cheese
- ounces frozen artichoke hearts, thawed
- freshly grated parmesan
- tablespoon chopped fresh parsley
- teaspoons fresh lemon juice
- teaspoon salt
- teaspoon freshly ground black pepper
- teaspoon freshly grated lemon zest
- small garlic clove, finely chopped