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Artichoke Lemon Olive Oil Dip

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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Servings 8

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