Creamy Lemony Artichoke Dip
Prep time
Cook time
Total time
Recipe type: Appetizer
  • 1 jar artichoke hearts, chopped in a food processor
  • ¼ c. sweet onion, finely diced
  • 1 8 oz. block cream cheese, softened (There is a vegan cream cheese available)
  • 2 Tbsp. worcestershire sauce
  • 2 Tbsp. lemon juice
  • 2 Tbsp. Italian Gremolata (see recipe or note below)
  • ½ c. grated fresh parmesan cheese
  • *If you do not have the gremolata, then add the following to the recipe - 1 tsp lemon rind and ¼ c. chopped parsley plus ½ small clove garlic
  1. Combine all ingredients in the bowl of a food processor and combine.
  2. Spread in a small ovenproof casserole dish.
  3. Top with ¼ c. grated parmesan cheese and 1 Tbsp. Gremolata (or fresh parsley as a substitute).
  4. Bake at 350° for 20 minutes until heated through and bubbly around the edges.
  5. Serve warm with sea salt crackers or good bread.
Recipe by Our Local Foods at