Description
This fresh and tangy Lemon Artichoke Dip is a delightful blend of artichoke hearts, zesty lemon, and creamy cheese. Perfect as an appetizer or snack, it combines smooth textures with bright citrus notes and savory Parmesan, making it an irresistible choice for parties or casual gatherings.
Ingredients
Scale
Artichoke Mixture
- 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
Creamy Base and Seasoning
- 8 ounces cream cheese, room temperature
- 2 teaspoons lemon zest
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare the 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 ingredients until you achieve a mostly smooth paste, ensuring some bits of parsley remain visible for texture and color.
- Combine Cream Cheese and Season: Add the softened cream cheese and lemon zest to the artichoke mixture in the food processor. Pulse again until all ingredients are well combined and creamy. Taste the dip and season with salt and pepper as desired. Cover the dip and refrigerate until ready to serve, allowing the flavors to meld beautifully.
Notes
- For a smoother texture, process the artichoke mixture longer until completely smooth.
- Adjust the amount of lemon juice and zest to your preferred level of citrus tang.
- This dip is delicious served chilled with crackers, pita bread, or fresh vegetables.
- Store leftover dip in an airtight container in the refrigerator for up to 3 days.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
