Creamy Artichoke Dip

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.

Yield: Makes 1 1/2 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 83%
  • Protein: 1.3g
  • Fat: 3.7g
  • Saturated fat: 2g
  • Carbohydrate: 0.7g
  • Fiber: 0.2g
  • Sodium: 108mg
  • Cholesterol: 11mg

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

Preparation

  1. Whirl all ingredients in a food processor until blended and artichokes break into small pieces.
  2. Note: Nutritional analysis is per tablespoon.
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