Photo: Thomas J. Story; Styling: Dan Becker
Yield
Makes 1 1/2 cups

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.

How to Make It

Step 1

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

Step 2

Note: Nutritional analysis is per tablespoon.

Ratings & Reviews

shirazgirl's Review

shirazgirl
June 25, 2010
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.