Recipe: Artichoke Lemon Dip
Artichoke Lemon Dip
Holiday entertaining is coming up and time to pull out some of my favorite recipes. Artichoke dip of any kind is one of my weaknesses. I often make a hot version that’s loaded with shrimp and melted Swiss cheese for Thanksgiving (the leftovers are great the next day on a turkey sandwich). This lemony version is also one of my favorites. It’s a cool lemony version that mixes up fast in a food processor and can be made well ahead, up to a day or two in advance.
2 jars marinated artichoke hearts
1 8 ounce package of cream cheese, room temp
½ cup sour cream
zest and juice of 1 lemon
½ cup finely chopped fresh Italian parsley
freshly ground coarse black pepper
1 package pita bread (6 rounds)
½ cup grated parmesan cheese
2 tablespoons olive oil
Add the artichokes, cream cheese, sour cream, lemon zest, lemon juice, parsley & pepper in the bowl of a food processor and pulse till almost smooth. Some larger bits are fine. Place in a serving bowl and refrigerate, covered till ready to serve.
Prior to serving preheat oven to 350 degrees. Tear the pita bread into dipping size pieces and spread on a baking sheet. Drizzle with the olive oil, sprinkle with the parmesan cheese and bake about 7 minutes till crisp and lightly brown.