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.
Creamy Artichoke Dip
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.
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- 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
- 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.
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