Rob D. Brodman
Yield
Makes 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

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

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