Rob D. Brodman
Yield
Makes 1 1/2 cups

Get into the spirit of artichoke season by revisiting artichoke dip, that gooey, melty, mayonnaisey 1960s classic. We've opted for a simple no-cook dip that starts with cream cheese and puréed artichoke hearts, then adds parmesan, parsley, lemon, and garlic for flavor. Serve with crackers, crostini, or crudités; you can even use it as a sauce for grilled fish or chicken.

How to Make It

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

Ratings & Reviews

Victoria222's Review

MIchAustin
October 29, 2011
Made for campout. Everyone loved it and it transported well in a cooler.

MIchAustin's Review

Victoria222
December 06, 2008
I served this for Thanksgiving and everyone loved it! It was super easy and quite tasty. I definitely recommend it.