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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


Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, and pepper and salt in a food processor. Pulse a few times until a paste forms. Do not over process.

Place the cream cheese in a medium sized bowl. Add the artichoke parsley mixture and the lemon juice. Stir until well blended. Add more salt, pepper, and lemon juice to taste as needed. Garnish with a few fresh leaves of parsley or ribbons of lemon zest. 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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