Artichoke Dip

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 1 lemon

1 can (13.75 ounces) artichoke hearts, drained

1⁄4 cup mild mayonnaise

1⁄4 cup freshly grated Parmesan cheese

2 tablespoons olive oil


1. From lemon, grate 1⁄ 2 teaspoon peel and squeeze 2 teaspoons juice.

2. In meals processor with knife blade hooked up,

puree lemon peel and juice, artichoke hearts, Parmesan, and oil till clean. Switch to serving

bowl. If not serving instantly, cowl and refrigerate

as much as 3 days. Makes about 1 1 ⁄ 4 cups.

artichoke dip, appetizers, good housekeeping,

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