Artichoke Lemon Dip Recipe
Appetizers
packed in water, drained, chopped
(25 g) packed, grated
minced (about 1 teaspoon)
(225 g) room temperature
or more
My Notes: This recipe makes a LOT of dip - leftovers could be served atop green vegetables, or tossed with pasta.
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.
Per Serving (excluding unknown items): 111 Calories; 9g Fat (66.1% calories from fat); 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 196mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.