Lemon Infused Artichoke Dip

Lemon Artichoke Dip

 

Lemon Infused Artichoke Dip

1 can/jar (14 ounces) water packed artichokes (thoroughly drained)

heaping 1/4 cup fresh grated Parmesan cheese

1/4 cup fresh chopped parsley

2 fresh garlic cloves (minced)

1 tablespoon fresh lemon zest

4 tablespoons fresh lemon juice

1/2 teaspoon black pepper

1/4 teaspoon sea salt

1 packages (8 ounces) cream cheese (softened to room temperature)

Place all the ingredients EXCEPT for the cream cheese into a food processor or blender and pulse until mixture comes together, but is not overly blended. You still want to be able to see bits of lemon zest and parsley. Spoon mixture into a mixing bowl and add in the softened cream cheese. Stir everything together until well blended and then adjust any seasonings (sea salt, pepper, lemon juice) as desired. Transfer dip into a serving bowl and serve with fresh veggies, pita chips or crackers.