Photo: Thomas J. Story; Styling: Dan Becker
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.
Makes 1 1/2 cups
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
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
Whirl all ingredients in a food processor until blended and artichokes break into small pieces.
Note: Nutritional analysis is per tablespoon.