This Lemon Artichoke Dip gets a double dose of lemon flavor with fresh lemon juice and zest. Throw in some fresh parsley, parmesan cheese and artichoke hearts, and you have a lip-smacking dip that will keep you returning to the bowl time and time again. If you have 5 minutes, you have time to make this dip!
Artichoke dip recipes are popular appetizers for good reason - they taste amazing - but this version of our Lemon Artichoke Dip is going to be a game changer in your party menu. Fresh lemon juice and parsley are the stars of this dip that is light, refreshing and simple to make. Everyone will want the recipe for this updated classic!
Why you will love this recipe
✔︎ It's refreshing! The lemon and parsley make this artichoke dip light, bright and full of flavor. A nice change from the traditional spinach and artichoke dip.
✔︎ It travels well! This dip can be served at room temperature or chilled, making it the perfect party food. No need to worry about it staying warm.
✔︎ It's fast! Short on time? You only need a handful of ingredients and 5 minutes to make this dip. A great appetizer for a busy day.
The ingredient list is short and sweet for this easy artichoke dip.
Artichoke Hearts: Use canned artichoke hearts, not marinated artichoke hearts. I like to use the small ones as they tend to be more tender than larger ones.
Lemons: Both the juice and zest are used in this recipe so fresh lemon is a must.
Parsley: Fresh parsley is more than just a garnish; it adds a pop of bright flavor to this dip. Don't skip it.
Garlic: Fresh garlic or garlic powder can be used in this recipe.
Cream Cheese: Full-fat or light cream cheese can be used in the recipe with great results. I do not recommend fat free cream cheese.
It only takes a few minutes to mix up this artichoke dip.
Add artichoke hearts, parmesan cheese, salt, pepper, garlic, parsley, and lemon juice to the bowl of a food processor.
Pulse until contents are finely chopped but pieces of parsley are still visible.
Add softened cream cheese and lemon zest to the artichoke mixture.
Pulse until cream cheese is fully incorporated. Refrigerate until ready to serve.
Pulse together the first five ingredients as directed in the recipe. Place in a freezer-safe bag, squeeze the excess air out and freeze for up to one month. Defrost in the refrigerator overnight and mix with cream cheese, lemon zest, salt and pepper when ready to serve.
A medium juice generally gives you about 3 tablespoons of juice and a large lemon about 4 tablespoons of juice. Use the juice from half of a lemon for this recipe and add more if you want it thinner in consistency.
Eat this dip with pretzels, crackers, baguette slices or a veggie tray.
Expert Tips for making the best artichoke dip
✘ Make sure the cream cheese is softened. Cold cream cheese is hard to stir and will give you a lumpy dip.
✘ Use both fresh lemon juice and zest. It adds so much flavor to the dip.
✘ Pulse the dip in the food processor so things are chopped evenly but not minced. If you process it too much before adding the cream cheese, it will be a pureed, smooth dip.
Substitutions and Shortcuts
▶︎ Frozen artichoke hearts can be swapped in place of the canned ones. Simply defrost before using. I don't recommend marinated artichoke hearts.
▶︎ Both full-fat or light cream cheese can be used in the recipe with great results. Skip the fat-free cream cheese.
▶︎ Garlic powder can be used in place of fresh garlic if that is what you have on hand. If garlic powder is used, let the dip sit for an hour before serving for the flavors to fully develop.
▶︎ This dip can be made in a blender, but the consistency will be different. If you use a blender to mix it up, stir in softened cream cheese with a wooden spoon rather than use blender.
More Easy Appetizer Recipes
We love grazing on the appetizers! Check out these crowd favorites or make a batch of this Retro Shrimp Dip.
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Lemon Artichoke Dip Recipe
- 14 ounce can artichoke hearts, drained
- ⅓ cup grated parmesan cheese
- 1½-2 tablespoons fresh lemon juice
- 1 teaspoon minced garlic
- ¼ cup fresh parsley
- 8 ounces cream cheese, room temperature
- 2 teaspoons lemon zest
- ½ teaspoon salt
- ½ teaspoon pepper
- Place the drained artichoke hearts in the bowl of a food processor. Add the parmesan, lemon juice, garlic and parsley. Pulse in food processor until a mostly smooth paste forms but bits of parsley are still visible.14 ounce can artichoke hearts,, ⅓ cup grated parmesan cheese, 1½-2 tablespoons fresh lemon juice, 1 teaspoon minced garlic, ¼ cup fresh parsley
- Add softened cream cheese and lemon zest and pulse until combined. Season to taste with salt and pepper. Refrigerate covered until ready to serve.½ teaspoon salt, ½ teaspoon pepper, 8 ounces cream cheese,, 2 teaspoons lemon zest
- A medium juice generally gives you about 3 tablespoons of juice and a large lemon about 4 tablespoons of juice. Use the juice from half of a lemon for this recipe and add more if you want it thinner in consistency.
Make ahead instructionsPulse together the first five ingredients as directed in the recipe. Freeze mixture tightly covered for up to one month. Defrost in the refrigerator overnight and mix with cream cheese, lemon zest, salt and pepper when ready to serve.
Nutrition info not guaranteed to be accurate.