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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
8 ounces cream cheese |
2 ounces (about 1/2 cup) frozen artichoke hearts, thawed |
1/3 cup freshly grated parmesan |
1 tablespoon chopped fresh parsley |
2 teaspoons fresh lemon juice |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon freshly grated lemon zest |
1 small garlic clove, finely chopped |
Directions:
1. Whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces.
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