Mediterranean Artichoke Dip

Name: Mediterranean Artichoke Dip
Prep time: 5 min
Total time: 5 min
Yield: 3 cups, 48 serving(s)
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

Be the first to review this recipe

Recipe by rsarahl

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.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 5mins

SERVES: 48

YIELD: 3 cups

UNITS: US

INGREDIENTS

Nutrition

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

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

Submit a Recipe Correction