Creamy Artichoke Dip
(Recipe Sunset Magazine)
- 8 ounces cream cheese
- 2 ounces (about 1/2 cup) frozen artichoke hearts, thawed
- 1/3 cup freshly grated parmesan
- 1 tablespoon chopped fresh parsley
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated lemon zest
- 1 small garlic clove, finely chopped
Whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces.