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Creamy Artichoke Dip




Source of Recipe


Sunset, March 2007






Recipe Introduction


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.





List of 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
  






Instructions



1. Whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces.
   






Final Comments


Makes 1 1/2 cups