January 23, 2010

Creamy Artichoke Dip


For those of you who are on the Mayo=Yuck team like me, this is a nice treat!

What we have here is a cream cheese based artichoke dip! A guaranteed hit at your next dinner party!

Or if you are a member of my household, you would just call it “last night’s dinner.”

We sat around the dinner table just dipping stuff into it. *yum*

Casey REALLY loved it and was upset there wasn’t more.  A good sign indeed.

The recipe is very simple and open to interpretation.  I have a hard time following recipes like this because it seems silly to measure parsley in a little tablespoon.  I just added a small bunch in the processor.  I think I got a greener than normal dip, but I loved the way it tasted so I am totally OK with that.

Also, take my advice here. PLEASE.

Use a larger sized food processor for this.  A small one will stress you out. Believe me.  The dip was at maximum capacity in my processor and I had to exhaust the processor’s little motor get the desired result.  The smell was not pretty. But thank god it worked.  I hate it when I don’t allot enough space for my project!  And yes, this happens more often than I’d like to admit.

So when you look at these pictures, imagine them in a very ROOMY, SPACIOUS processor. OK?

All of your ingredients will fit on a plate.  That shows you how easy it is huh?


Start by whirring the parsley & garlic in the processor.

starting off with parsley & garlic

Add in your artichokes- a little bit at a time.

whirring artichokes

Then start adding cream cheese in small cubes/chunks.

oh the space

Add in the lemon zest.

cream cheese & zest

Finish with your Parmesan cheese.  Salt & Pepper….

adding in parm

Spread it on a cracker or serve it with some veggies!

artichoke dip

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.

  • Dana

    I’m on the same mayo team as you. I don’t mind it in dips where it is well-disguised but I would prefer for it not to be there. Perfect solution here. I adore dips and would be happy to make a dinner out of this one too! I laughed when I read your space challenges. I do that too! Why do I think I have to use the smallest pot or bowl when I could make life easier by just using a bigger one?! Glad I am not alone here.

  • Clever Karen

    Ditto from me on the no mayo! This dip sounds wonderful! Here’s my take on a similar dip, using cream cheese, spinach, and crab!


  • Michelle

    I love artichoke dip, but I do always use mayo AND cream cheese. This would be a nice, lighter alternative. Thanks for sharing!

  • sammyw

    mmm, this looks great, i always see recipes with mayo which are heated in the oven 🙁 boo! i’ll have to try this!

  • maija

    I’m on the no-mayo team, too! Ick, it’s just an odd texture. I have soy mayo I keep around mostly for tuna sandwiches, as my brother cans his own tuna, and it makes awesome sandwiches. Somehow the soy stuff doesn’t freak me out as much. Even then, I use just a tiny amount & mostly add lots of capers & a little curry powder. yum.

  • Jessica Craig

    this would not last 5 minutes in my house! Will you PLEEEZE make this for me some day?

  • Tracy


    dana-hehee! You don’t wanna know how many wasted bowls I used. I am like a hurricane in the kitchen too…which doesn’t help the mess!

    jess- i will SO make this for you- and we will devour it with some wine & some crusty bread!

  • julo

    I am so with you on team anti-mayo! I admit, that I used to love it…when I was fat. No really, I was totally fat and loved all fatty fatty fat fat foods. Then I got healthy and ate healthy foods for long enough that now mayo makes me feel disgusting when I eat it. My body just can’t handle that level of nasty anymore!

    It’s always so disappointing how many recipes use mayo, and I’m glad this one uses cream cheese! I’d love to try it with some low fat cream cheese. I’ll bet it would be awesome! Thanks for the recipe!!! 😀

  • Tracy

    i think low fat cream cheese would be perfect. The ingredients are so bold that it would mask any low fat cream cheese after taste.

    it IS disappointing how many recipes use mayo! I hate when I see a recipe I wanna try and it’s on there. I immediately toss them. 🙁

  • julo

    I made this yesterday and yummy! I used low fat cream cheese, and really didn’t think I was missing anything. I did end up using a lot more artichokes than your recipe called for. The frozen packages I bought were 8 oz, which was only like a cup worth of artichokes. Are you sure it’s 2 oz? I ended up using one and a half packages because I wasn’t getting enough artichoke flavor. But it is definitely great spread on these quinoa crackers I recently discovered. Yum!

  • Tracy

    I used a heaping half cup of artichokes…maybe close to a whole cup. But like I said above, I loaded up with lemon zest & juice so it had a citrus vibe. Maybe a canned or jarred artichoke might be what you need since they have a little more potency than a plain thawed artichoke. Either way, I am glad it worked out. The recipe is totally a jumping start of anything you want it to be! A nice base 🙂

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  • Annie

    Oh man. This was so good, I ate it right out of the food processor. Definitely saving some to put on sandwiches. Thanks Tracy for the great recipe!

    • Tracy

      Oh wow! I forgot about this recipe. How could I forget about this recipe??? I’m totally making it soon! Thanks for trying it!

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