ARTICHOKE LEMON DIP (0021)

Prep time: 10 minutes

Yield: Makes about 2 cups of dip

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

Method

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.