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| Artichoke Lemon Dip |
Creamy artichoke dip made with artichoke hearts, Parmesan cheese, lemon, parsley, garlic, and cream cheese.
Ingredients :
- 1 14-ounce (400 g) can of artichoke hearts, packed in water, tired
- 1/four cup chopped fresh parsley
- 1/four cup (25 g), packed, grated Parmesan cheese
- 1 Tbsp lemon zest
- 1 clove garlic, minced (about 1 teaspoon)
- half teaspoon fresh black pepper
- 1/four teaspoon salt
- 8 ounces (225 g) cream cheese, room temperature
- 3 to four Tbsp lemon juice
Instructions :
| Prep : 10M | Cook : 2M | Ready in : 10M |
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Notes :
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