Artichoke Lemon Dip

Featured in the Honolulu Star-Advertiser on July 16, 2014.



Artichoke Lemon Dip

  • 1 14-ounce can of artichoke hearts, drained
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon Meyer lemon zest
  • 1 clove garlic, minced
  • 1/2 teaspoon fresh black pepper
  • Salt to taste
  • 8 ounces low-fat cream cheese, room temperature
  • 3-4 tablespoons Meyer lemon juice


  1. Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, and pepper and salt in a food processor.
  2. Pulse a few times until a paste forms.
  3. Do not over process.
  4. Place the cream cheese in a medium sized bowl.
  5. Add the artichoke parsley mixture and the lemon juice.
  6. Stir until well blended.
  7. Add more salt, pepper, and lemon juice to taste as needed.
  8. Garnish with a few fresh leaves of parsley or ribbons of lemon zest.
  9. Serve with mini toast, vegetables, or tortilla chips.

Makes 2 cups.

Approximate Nutrient Analysis per 1/4 cup serving:
100 calories, 5 g fat, 3 g saturated fat, 20 mg cholesterol, 200 mg sodium, 9 g carbohydrate, 4 g fiber, 2 g sugar, 5 g protein.


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