Artichoke Parmesan dip makes an easy, healthy snack or party fare. Add all ingredients to a food processor and puree. The dip can be made 3-4 days in advance and holds well tightly covered and refrigerated. Serve with an assortment of raw vegetables, ideas below.
114 ounce canartichoke hearts, drainedwater-packed or frozen, thawed
¼cupextra virgin olive oil
¼ cup grated Parmesan cheeseomit for non-dairy, see note for substitution
¾cupfresh parsley leaves
¼cupfresh chopped basil leaves
½cupchopped walnuts2 ½ ounces
½cuppine nuts2 ½ ounces
1lemonzested and juiced
2largecloves garlicfinely chopped
¼ teaspoonsea salt
¼ teaspoonground black pepper
Instructions
Drain artichokes and squeeze dry to remove excess water. Add all ingredients to a food processor and puree until as smooth as you desire. For a creamier dip, add a tablespoon or two of water.
Notes
For dairy-free:Substitute dairy-free cheesy sprinkle, recipe or a vegan Parmesan substitute. A note for more lemony flavor.For more lemon flavor, but not more juice to thin it down, use a few drops of lemon essential oil. Worked great.Veggie tray serving ideas:
Red and yellow bell peppers.
Carrots.
Zucchini sliced diagonally into "chips".
Endive leaves.
Sliced Persian cucumber "chips".
Raw broccoli stems trimmed into bite sized pieces.