Rob D. Brodman
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.
Makes 1 1/2 cups
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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
Whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces.