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.
Love this dip. Tangy flavors with the lemon zest and parmesan. I used canned and rinsed artichoke hearts since I couldn't find frozen. I also added some sour cream and a touch of milk to make it more creamy so as to not break the crostini bread.
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