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Artichoke Lemon Parsley Dip

A light dip that showcases the flavors of the artichoke with brightness from the lemon.
Prep Time 10 mins
Course Appetizer


  • 1 14.5 oz jar marinated artichoke hearts
  • 1 clove garlic
  • 3 Tablespoon cream cheese
  • ΒΌ cup grated parmesan cheese
  • 2 Tablespoon roughly chopped parsley
  • 1/2 lemon, zest and juice


  • Place the artichokes, garlic, cream cheese, Parmesan cheese, parsley and lemon zest in food processor. Pulse to combine.
  • Add the lemon juice, sat and pepper to taste. For a smoother dip, add 1 Tablespoon or two of the reserved oil from the artichokes.
  • Serve with crackers, toasted sourdough, or as a sauce for grilled meats or fish