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Creamy Artichoke Dip

Photo: Thomas J. Story; Styling: Dan Becker
Yield Makes 1 1/2 cups
Time: about 15 minutes. Get into the spirit of artichoke season by revisiting artichoke dip, that gooey, melty, mayonnaisey 1960s classic. Serve with crackers, crostini, or crudités; you can even use it as a sauce for grilled fish or chicken.

Ingredients

  • 1/2 pound cream cheese
  • 2 ounces (about 1/2 cup) thawed frozen artichoke hearts
  • 1/3 cup freshly grated parmesan cheese
  • 1 tablespoon chopped flat-leafed parsley
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon finely shredded fresh lemon zest
  • 1 small garlic clove, finely chopped

Nutrition Information

  • calories 40
  • caloriesfromfat 83 %
  • protein 1.3 g
  • fat 3.7 g
  • satfat 2 g
  • carbohydrate 0.7 g
  • fiber 0.2 g
  • sodium 108 mg
  • cholesterol 11 mg

How to Make It

  1. Whirl all ingredients in a food processor until blended and artichokes break into small pieces.

  2. Note: Nutritional analysis is per tablespoon.