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this dip, with artichoke hearts, lemon, parsley, Parm, and cream cheese, is just too good to resist.

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Artichoke Lemon Dip Recipe

• Prep time: 10 minutes

• 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
• 1 Tbsp lemon zest
• 1 clove garlic, minced (about 1 teaspoon)
• 1/2 teaspoon fresh black pepper
• 1/4 teaspoon salt
• 8 ounces (225 g) cream cheese, room temperature
• 3 to 4 Tbsp lemon juice

METHOD

1 Put the drained artichoke hearts, parsley, Parmesan, lemon zest, 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 and lemon, 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,  and lemon juice to taste.  Garnish with a few fresh leaves of parsley or ribbons of lemon zest.

Yield: Makes about 2 cups of dip.