Mediterranean Artichoke Dip
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
3 cups
- Serves:
- 48
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
- 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.
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RECIPE SUBMITTED BY
rsarahl
United States
I am a wife and mom of 2 vibrant little boys. They love to create and cook in the kitchen... I love their curiosity and willingness to try new foods and techniques as I introduce them.
I love to cook... always have. Thanks to my father for this culinary passion! While I am addicted to collecting cookbooks, my dad taught me to experiment in the kitchen and gave me the gift of knowing that creative cooking doesn't have to come from a book.