Artichoke Lemon Olive Oil Dip
Ingredients
- 1 14 oz can (400g) artichoke hearts, packed in water, drained
- 1/4 cup chopped fresh parsley
- 1/4 cup packed, grated Parmesan cheese
- 3 TBSP LTO Lemon EVOO
- 1 clove garlic, minced (about 1 tsp)
- 1/2 tsp fresh ground black pepper
- 1/4 tsp sea salt
- 8 oz cream cheese, room temperature
- 2 TBSP Lemon juice
Instructions
- Place the 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 parsley, so don't over process
- Place the cream cheese in a medium sized bowl
- Add the artichoke parsley mixture and lemon juice
- Stir until well blended
- Add more salt and pepper to taste
- Garnish with fresh parsley
- Serve with crackers or bread
