All posts in “appetizer”

lemon artichoke dip

Creamy Lemony Artichoke Dip

Happy Spring! We have been in California this week, and while visiting one of my gardening friends, he proudly escorted me out to see his beautiful ARTICHOKES! In the garden – in March! I have to say I was more than impressed. As you know, I made Italian Almond Gremolata this week, and then I had to make this! This warm, creamy artichoke dip has a delicious pop of lemon that makes it lighter than ever. It’s the perfect, appetizer for any gathering, and only takes 10 minutes to have ready to go in the oven.  Serve it with vegetable crudites, baguette or sea salt crackers. It also makes a great stuffing for mushrooms. Simple and delicious!



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: Chick Pea and Green Pea Hummus with Pea Tendril Garnish

Enough for 4 – 6 pita sandwiches or 25 small rounds for an appetizer plate.

I like to serve this as an appetizer with some crudite: celery, carrots, cucumber slices, tomatoes,
and some baguette rounds or whole grain bread, cut into triangles. The children get their
veggies and they are loving them while you have time to get the rest of the dinner together.


  • 1 1/4 cups frozen green peas
  • 1 cup cooked chick peas
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup plain whole-milk yogurt
  • 3 tablespoons chopped green onion
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/2 cup pea tendrils (for garnish)


  1. Puree first 8 ingredients in food processor until almost smooth.
  2. Spoon into serving bowl and serve topped with pea tendrils.

%d bloggers like this: