Mediterranean Artichoke Dip |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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A quick and zesty dip! Serve with rounds of sourdough toast or with a good sesame crisp. The anchovy really adds a depth of flavor that is not present in other artichoke dips... like them or not, give these little fishes a try in this dip! Makes 48 Tablespoons; 1 Tablespoon per serving on toasts or as a dip. Try this as a spread as well, it is delicious with lettuce and tomato on rye bread. Ingredients:
1 lemon |
4 anchovy fillets, drained and patted dry with paper towel |
2 (14 ounce) cans artichoke hearts, drained |
1/2 cup loosely packed fresh parsley |
1/2 cup grated parmesan cheese |
1/2 cup light mayonnaise |
1/4 cup olive oil |
Directions:
1. Grate 1 tsp zest from the lemon, then squeeze and reserve 1 Tbsp juice.
2. Blend lemon zest and juice with remaining ingredients in a food processor or blender, until smooth.
3. Scrape mixture into a serving bowl.
4. Cover and chill if not serving immediately.
5. Will keep in the fridge for up to 1 week this way.
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