Artichoke Lemon Dip
Recipe: #23680
May 05, 2016
Categories: Dips, Cheese, Parmesan, Artichokes, Appetizers, Game/Sports Day, Picnic Potluck, Gluten-Free, No Eggs, Vegetarian, Cream Cheese, Kosher Dairy, more
"Something a little different. And irresistible. Recipe by Elise Bauer."
Ingredients
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 by Step Method
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
No special items needed.