Artichoke Lemon Olive Oil Dip
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
