Artichoke Lemon Dip

8
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"Something a little different. And irresistible. Recipe by Elise Bauer."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (90.7 g)
  • Calories 161.5
  • Total Fat - 12.1 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 36.6 mg
  • Sodium - 304.2 mg
  • Total Carbohydrate - 9.7 g
  • Dietary Fiber - 1.8 g
  • Sugars - 1.2 g
  • Protein - 5.3 g
  • Calcium - 98.2 mg
  • Iron - 0.8 mg
  • Vitamin C - 6.1 mg
  • Thiamin - 0.1 mg

Step 1

Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, 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.

Step 2

Place the cream cheese in a medium sized bowl. Add the artichoke parsley mixture and 3 tbsp of the lemon juice. Stir until well blended.

Step 3

Taste and, if necessary, adjust salt, pepper, and lemon juice to taste.

Step 4

Garnish with a few fresh leaves of parsley or ribbons of lemon zest.

Tips & Variations


No special items needed.

Related

Daily Inspiration

Loved this delicious artichoke lemon dip. I really like that this recipe does not need to be heated. It is so fresh and lemony and it's a perfect dip to whip up for friends and family. Makes a great afternoon snack as well. This recipe is oing into my Best of 2016 file.

(9 Jun 2016)