Ingredients
- 1 14 oz can Artichoke hearts packed in water and drained
- 1/4 cup fresh parsley
- 1/2 cup parmesan cheese
- 3 tbsp Salty Olive Lemon EVOO
- 1 tsp garlic
- 1/2 tsp fresh ground black pepper
- 1/4 tsp salt
- 8 oz cream cheese
- 2 tsbp lemon juice
Instructions
- Place drained artichoke hearts, parsley, parmesan cheese, Lemon EVOO, garlic, salt and pepper in a food processor.
- Pulse a few times until a paste forms (you should be able to see some chunks – don’t over process!
- Place cream cheese in a medium bowl
- Add the artichoke parsley mixture and the lemon juice
- Mix until well blended
- Add salt and pepper to taste
- Garnish with fresh parsley and serve with bread or crackers
