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Photo by: Photo: Thomas J. Story; Styling: Dan Becker

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.

Sunset DECEMBER 2009

Yield: Makes 1 1/2 cups

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

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

Note: Nutritional analysis is per tablespoon.

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

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Creamy Artichoke Dip recipe