Mediterranean Artichoke Dip

A quick and zesty dip! Serve with rounds of sourdough toast or with a good sesame crisp. The anchovy really adds a depth of flavor that is not present in other artichoke dips... like them or not, give these little fishes a try in this dip! Makes 48 Tablespoons; 1 Tablespoon per serving on toasts or as a dip. Try this as a spread as well, it is delicious with lettuce and tomato on rye bread.

• Ready In: 5 mins
• Serves: 48
• Yields: 3 cups

Ingredients

• 1  lemon
• 4  anchovy fillets, drained and patted dry with paper towel
• 2 (14 ounce) cans artichoke hearts, drained
• 1⁄2 cup  loosely packed fresh parsley
• 1⁄2 cup  grated parmesan cheese
• 1⁄2 cup light mayonnaise
• 1⁄4 cup olive oil

Directions

1. Grate 1 tsp zest from the lemon, then squeeze and reserve 1 Tbsp juice.
2. Blend lemon zest and juice with remaining ingredients in a food processor or blender, until smooth.
3. Scrape mixture into a serving bowl.
4. Cover and chill if not serving immediately.
5. Will keep in the fridge for up to 1 week this way.