Name: Artichoke Lemon Dip
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Artichoke Lemon Dip

1. 1 14-ounce (400 g) can of artichoke hearts, packed in water, drained -

2. 1/4 cup chopped fresh parsley -

3. 1/4 cup (25 g), packed, grated Parmesan cheese -

4. 1 Tbsp lemon zest -

5. 1 clove garlic, minced (about 1 teaspoon) -

6. 1/2 teaspoon fresh black pepper -

7. 1/4 teaspoon salt -

8. 8 ounces (225 g) cream cheese, room temperature -

9. 3 to 4 Tbsp lemon juice -

How to cook deliciously - Artichoke Lemon Dip

1. Stage

Pulse artichoke hearts, parsley, Parmesan, zest, garlic, salt and pepper: 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. Stage

Combine with cream cheese and lemon juice: 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.