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.
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.
this link is to an external site that may or may not meet accessibility guidelines.