Artichoke Lemon Olive Oil Dip Recipe
-1 14-ounce (400 g) can of artichoke hearts, packed in water, drained
-1/4 cup chopped fresh parsley
-1/4 cup (25 g), packed, grated Parmesan cheese
-3 Tbsp Sonoma Farm Lemon Olive Oil
-1 clove garlic, minced (about 1 teaspoon)
-1/2 teaspoon fresh black pepper
-1/4 teaspoon salt
-8 ounces cream cheese, room temperature
1 Put the drained artichoke hearts, parsley, Parmesan, lemon olive oil, garlic, and salt and pepper in a food processor. Pulse a few times until a paste forms. You should still be able to make out bits of parsley so don’t over-process it.
2 Place the cream cheese in a medium sized bowl. Add the artichoke parsley mixture and the lemon juice. Stir until well blended. Add more salt, pepper to taste. Garnish with a few fresh leaves of parsley.