Creamy Artichoke Dip

For those of you who are on the Mayo=Yuck team like me, this is a nice treat!

What we have here is a cream cheese based artichoke dip! A guaranteed hit at your next dinner party!

Or if you are a member of my household, you would just call it “last night’s dinner.”

We sat around the dinner table just dipping stuff into it. *yum*

Casey REALLY loved it and was upset there wasn’t more.  A good sign indeed.

The recipe is very simple and open to interpretation.  I have a hard time following recipes like this because it seems silly to measure parsley in a little tablespoon.  I just added a small bunch in the processor.  I think I got a greener than normal dip, but I loved the way it tasted so I am totally OK with that.

Also, take my advice here. PLEASE.

Use a larger sized food processor for this.  A small one will stress you out. Believe me.  The dip was at maximum capacity in my processor and I had to exhaust the processor’s little motor get the desired result.  The smell was not pretty. But thank god it worked.  I hate it when I don’t allot enough space for my project!  And yes, this happens more often than I’d like to admit.

So when you look at these pictures, imagine them in a very ROOMY, SPACIOUS processor. OK?

All of your ingredients will fit on a plate.  That shows you how easy it is huh?

Start by whirring the parsley & garlic in the processor.

Add in your artichokes- a little bit at a time.

Then start adding cream cheese in small cubes/chunks.

Add in the lemon zest.

Finish with your Parmesan cheese.  Salt & Pepper….

Spread it on a cracker or serve it with some veggies!

Creamy Artichoke Dip

(Recipe Sunset Magazine)

• 8  ounces cream cheese
• 2  ounces (about 1/2 cup) frozen artichoke hearts, thawed
• 1/3 cup freshly grated parmesan
• 1  tablespoon chopped fresh parsley
• 2  teaspoons fresh lemon juice
• 1/2  teaspoon salt
• 1/2  teaspoon freshly ground black pepper
• 1/4  teaspoon freshly grated lemon zest
• 1  small garlic clove, finely chopped