Description
This refreshing Lemon Artichoke Dip combines tangy lemon juice and zest with creamy cream cheese and savory parmesan, blended with tender artichoke hearts and fresh parsley for a smooth yet textured appetizer that’s perfect for entertaining or snacking.
Ingredients
Scale
Dip Ingredients
- 14 ounce can artichoke hearts, drained
- â…“ cup grated parmesan cheese
- 1½-2 tablespoons fresh lemon juice
- 1 teaspoon minced garlic
- ¼ cup fresh parsley
- 8 ounces cream cheese, room temperature
- 2 teaspoons lemon zest
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare Artichoke Mixture: Place the drained artichoke hearts in the bowl of a food processor. Add the grated parmesan cheese, fresh lemon juice, minced garlic, and fresh parsley. Pulse the mixture in the food processor until a mostly smooth paste forms, leaving small bits of parsley visible for texture.
- Add Cream Cheese and Seasonings: Add the softened cream cheese and lemon zest to the food processor bowl. Pulse the mixture again until it is fully combined and creamy. Taste the dip and season with salt and pepper as desired. Cover and refrigerate the dip until ready to serve to allow flavors to meld.
Notes
- Use fresh lemon juice and zest for the best bright flavor.
- Make sure the cream cheese is softened to ensure a smooth dip.
- This dip can be refrigerated for up to 3 days, covered.
- Serve chilled with crackers, toasted baguette slices, or fresh vegetables.
- Can be doubled easily for larger gatherings.
