Artichoke Dip
Instructions:
Serve this simple dip along with crisp toasted wedges of pita bread. An assortment of olives and cherry tomatoes makes a tasty accompaniment. 1 lemon 1 can (13.75 ounces) artichoke hearts, drained 1â„4 cup light mayonnaise 1â„4 cup freshly grated Parmesan cheese 2 tablespoons olive oil
Makes about 11â„4 cups. Prep: 10 minutes Appetizers
- From lemon, grate 1â„2 teaspoon peel and squeeze 2 teaspoons juice.
- In food processor with knife blade attached, puree lemon peel and juice, artichoke hearts, Parmesan, and oil until smooth. Transfer to serving bowl. If not serving right away, cover and refrigerate up to 3 days.