Wednesday, August 9, 2017
One of my favorite dips is artichoke dip. You don't have to bake this and it is so good. How can you not like a tasty dip like this one?
1 14-ounce can of artichoke hearts, packed in water, drained
1/4 cup chopped fresh parsley
1/4 cup packed, grated Parmesan cheese
1 Tbsp lemon zest
1 clove garlic, minced
1/2 teaspoon fresh black pepper
1/4 teaspoon salt
8 ounces cream cheese, room temperature
3 to 4 Tbsp lemon juice
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. 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, shredded Parmesan or lemon zest.
Till next time.........