Parmesan & Herb Artichoke Dip
Method
No-Cook
Prep Time
10 min
Yield
~2¼ Cups
Ingredients
- 6 oz. Cream cheese, softened
- ¾ cup Sour cream
- 1½ tsp. Lemon juice
- ¾ can Unmarinated quartered artichoke hearts (14 oz. can), drained
- To taste Black pepper
- 2¼ Tbsp. Or swap the cheese seasoning for Gran Paradiso Parmesan Sprinkle or Foothills Salad Seasoning
Directions
-
1
Add the cream cheese, sour cream, dried Parsley, lemon juice, and your chosen cheese seasoning — Parmesan Pesto Sprinkle, Gran Paradiso Parmesan Sprinkle, or Foothills Salad Seasoning — to a food processor.
-
2
Pulse slowly until smooth and well combined.
-
3
Add the drained artichoke hearts and pulse to your preferred texture — a few short pulses for a chunkier dip, several longer pulses for a smoother spread.
-
4
Season with black pepper to taste. Serve right away, or cover and chill until ready. Makes about 2¼ cups.
-
5
To serve: lovely cold or warmed through, with pita chips, sliced baguette, or crisp vegetables. Also a great spread for sandwiches and bagels.
