Monday, March 18, 2013

Artichoke-Lemon Dip

I am a fan of artichokes (though I like mine raw, with a mayonnaise dipping sauce), lemons, and when you put them together in a dip?  Well step aside, I'm coming in with some pita chips.  Recipe from Simply Recipes.

Artichoke Lemon Dip
by Simply Recipes

Creamy artichoke dip made with artichoke hearts, Parmesan cheese, lemon, parsley, garlic, and cream cheese.
Prep time: 10 minutes

  • 1 14-ounce (400 g) can of artichoke hearts, packed in water, drained 
  • 1/4 cup chopped fresh parsley 
  • 1/4 cup (25 g), packed, grated Parmesan cheese 
  • 1 Tbsp lemon zest 
  • 1 clove garlic, minced (about 1 teaspoon) 
  • 1/2 teaspoon fresh black pepper 
  • 1/4 teaspoon salt 
  • 8 ounces (225 g) cream cheese, room temperature 
  • 3 to 4 Tbsp lemon juice 

  1. Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, and 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. 
  2. Place the cream cheese in a medium sized bowl. Add the artichoke parsley mixture and the lemon juice. Stir until well blended. Add more salt, pepper, and lemon juice to taste. Garnish with a few fresh leaves of parsley or ribbons of lemon zest. 

Yield: Makes about 2 cups of dip.

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