Can there ever be enough versions of a classic? This Lemon Artichoke Dip recipe is a light and bright spin on the typical party favorite.
Winter, spring, summer or fall, this Lemon Artichoke Dip recipe is always in season.
There are some recipes that are always served at a party, and artichoke dip is definitely at the top of that list. So when one of my friends made this light and bright version of it for a gathering at my house, I knew it was something I was going to recreate ASAP. All you need is a handful of ingredients and a food processor, and you can have this Lemon Artichoke Dip recipe as one of your go-to appetizers, too.
Generally, when I think of artichoke dip, I think of warm and cheesy favorites like this Asiago Dip or this Hot Crab and Cheesy Artichoke Dip. But this dip is served cold. Yup, you read that right. Cold artichoke dip. And it is spectacular. Once you dive into it, I know you are going to be addicted just like I am.
I mean, how can you go wrong when you have a smooth and creamy dip like this? Especially when it has the bright citrus flavor that complements any appetizer spread and has a short ingredient list that is easy to have on hand.
Lemon, garlic, parsley, and artichokes pack this dip with flavor. Stir in some softened cream cheese and you’re done. The sky is the limit with what you choose to serve this dip with. I love the crunch of blue corn chips, and it’s also pretty fabulous on a slice of warm-from-the-oven French bread. And when I’m feeling really healthy, I’ll scoop it up with some pea pods.
However you choose to serve it, you have yourself a new appetizer that is guaranteed to become a crowd favorite. What are you waiting for?
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Lemon Artichoke Dip Recipe
Ingredients
- 1- 14 ounce can artichoke hearts, drained
- 1/3 cup grated parmesan
- juice of half of a lemon
- 2 teaspoons lemon zest
- 1 1/2 teaspoons fresh garlic, minced
- 1/4 cup fresh parsley
- 8 ounces cream cheese, softened
- salt and pepper to taste
Instructions
Drain the artichoke hearts well and place in the bowl of a food processor. Add the parmesan, lemon juice, lemon zest, garlic, and parsley. Pulse in food processor until smooth paste forms, but bits of parsley are still visible.
Place in a medium bowl and stir in softened cream cheese. Season to taste with salt and pepper.
Refrigerate until serving.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 524kcal Calories from fat 396 | |
| % Daily Value | |
| Total Fat 44g | 68% |
| Saturated Fat 25g | 125% |
| Cholesterol 138mg | 46% |
| Sodium 778mg | 32% |
| Carbohydrate 20g | 7% |
| Dietary Fiber 7g | 28% |
| Sugars 5g | |
| Protein 18g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
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