Cheesy Artichoke Dip

Name: Cheesy Artichoke Dip
Yield: Serves 6–8
Ingredients: 3/4 cup (3 oz/90 g) freshly grated Parmesan cheese, preferably Parmigiano-Reggiano; 1½ Tbsp unsalted butter, at room temperature; 2 Tbsp small capers, rinsed; 2 tsp fresh lemon juice; Sea salt; 1 Tbsp finely grated lemon zest; ¼ tsp freshly ground pepper, plus more to taste; 1 jar (12 oz/375 g) water-packed artichoke hearts

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Parmesan is versatile, and I always keep a big hunk of it on hand in my refrigerator. Here, the cheese adds a nutty flavor and helps to bind the artichoke hearts with the other ingredients. The result is a light and tangy dip that’s quick and easy to prepare. Serve it with crostini or crackers.

Ingredients

1 jar (12 oz/375 g) water-packed artichoke hearts
1½

Starter
Vegetarian
Gluten-free

Method

Drain and rinse the artichoke hearts, then pat dry and coarsely chop. In a food processor, combine the artichoke hearts, butter, Parmesan, ¼ teaspoon pepper, and lemon zest and juice. Process to a paste.

Transfer the mixture to a bowl and season with salt and more pepper, if needed. Garnish w