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–+ servings
Lemon artichoke dip in gray bowl with crackers.

Lemon Artichoke Dip Recipe

Garnish With Lemon
This updated version of a classic artichoke dip is light, bright and packed with fresh flavor!
4.64 from 30 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizers
Cuisine American
Servings 2 cups
Calories 521 kcal

Equipment

Ingredients
  

  • 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

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Instructions
 

  • 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

Notes

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.
  • 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.
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. If garlic powder is used, let the dip sit for an hour before serving for the flavors to fully develop. Start with a ½ teaspoon of garlic powder and increase if desired. 
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.

Make ahead instructions

Pulse 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. 

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Nutrition

Serving: 4tablespoonsCalories: 521kcalCarbohydrates: 18gProtein: 14gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 129mgSodium: 1386mgPotassium: 243mgFiber: 4gSugar: 6gVitamin A: 2300IUVitamin C: 13mgCalcium: 272mgIron: 1mg

Nutrition info not guaranteed to be accurate.

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