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Artichoke Lemon Olive Oil Dip

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Servings 12 servings

Ingredients
  

  • 1 14 oz can artichoke hearts, packed in water and drained
  • 1/4 cup chopped fresh parsley
  • 1/4 cup Parmesan cheese, grated and packed
  • 3 TBSP Lemon EVOO
  • 1 tsp garlic minced
  • 1/2 tsp fresh black pepper
  • 1/4 tsp salt
  • 8 oz Cream Cheese
  • 2 TBSP lemon juice

Instructions
 

  • Place drained artichoke hearts, parsley, Parmesan Cheese, Lemon EVOO, garlic, salt and pepper in a food processor
  • Pulse a few times until a paste forms (you should be able to see bits of parsely, so don't over process).
  • Place the cream cheese in a medium bowl
  • Add the artichoke parsley mixture and the lemon juice
  • Stir until well blended
  • Add salt and pepper to taste
  • Garnish with fresh parsley
  • Serve with crackers or bread