Rob D. Brodman
YieldsMakes 1 1/2 cups
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.

How to Make It

1

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

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

Directions

1

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

Creamy Artichoke Dip