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February 2, 2013 / Chris Blum

Artichoke Dip

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This is a healthier version of artichoke dip with a little kick. I swapped out full fat cream cheese for lite and used Cayenne pepper to spicy it up.

Ingredients:
1 14 oz can of artichoke hearts, drained
1/4 c chopped fresh parsley
1/4 c, grated Parmesan cheese
1 Tbsp lemon zest
2 clove roasted garlic
1/4 tsp Cayenne pepper
1/4 tsp salt
8 oz cream cheese, room temperature
4 Tbsp lemon juice

Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, and salt and pepper in a food processor. Pulse a few times until a paste forms. Add cream cheese and the lemon juice. Pulse until well blended. Add more salt, pepper, and lemon juice to taste.

Serves 8 – 10.

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