Creamy Artichoke Dip
For those of you who are on the Mayo=Yuck team like me, this is a nice treat!
What we have here is a cream cheese based artichoke dip! A guaranteed hit at your next dinner party!
Or if you are a member of my household, you would just call it “last night’s dinner.”
We sat around the dinner table just dipping stuff into it. *yum*
Casey REALLY loved it and was upset there wasn’t more. A good sign indeed.
The recipe is very simple and open to interpretation. I have a hard time following recipes like this because it seems silly to measure parsley in a little tablespoon. I just added a small bunch in the processor. I think I got a greener than normal dip, but I loved the way it tasted so I am totally OK with that.
Also, take my advice here. PLEASE.
Use a larger sized food processor for this. A small one will stress you out. Believe me. The dip was at maximum capacity in my processor and I had to exhaust the processor’s little motor get the desired result. The smell was not pretty. But thank god it worked. I hate it when I don’t allot enough space for my project! And yes, this happens more often than I’d like to admit.
So when you look at these pictures, imagine them in a very ROOMY, SPACIOUS processor. OK?
All of your ingredients will fit on a plate. That shows you how easy it is huh?
Start by whirring the parsley & garlic in the processor.
Add in your artichokes- a little bit at a time.
Then start adding cream cheese in small cubes/chunks.
Finish with your Parmesan cheese. Salt & Pepper….
Spread it on a cracker or serve it with some veggies!
Creamy Artichoke Dip
- 8 ounces cream cheese
- 2 ounces (about 1/2 cup) frozen artichoke hearts, thawed
- 1/3 cup freshly grated parmesan
- 1 tablespoon chopped fresh parsley
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated lemon zest
- 1 small garlic clove, finely chopped
Whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces.