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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
 
Author:
Recipe type: Appetizer
Ingredients
  • 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
Instructions
  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.
 

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