Easy and Elegant Artichoke Lemon Dip
I love Spinach Artichoke dip and have eaten it in every way possible. Here's a different spin on that idea that will be the downfall of those ladies who walk around your parties and hardly eat anything.
1 can (14 oz) artichoke hearts (packed in water), drained
8 oz Philadelphia cream cheese (room temperature)
1/4 cup fresh grated parmesan cheese
1/4 cup chopped fresh flat leaf parsley
3 - 4 tbsp fresh lemon juice
1 tbsp lemon zest
1 clove garlic, minced (about 1 tsp)
1/2 tsp fresh black pepper
1/4 tsp kosher salt
1. Put the 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 see bits of parsley and lemon so don't overprocess it.
2. Place the cream cheese in a medium-sized bowl. Add the artichoke parsley mixture and the lemon juice. Stir until well blended.
3. Add more salt, pepper and lemon juice to taste. Garnish with a few fresh leaves of parsley or ribbons of lemon zest. Served with some nice crackers or toasted bread croutons.