Creamy Artichoke Dip

Get into the spirit of artichoke season by revisiting artichoke dip, that gooey, melty, mayonnaisey 1960s classic. We've opted for a simple no-cook dip that starts with cream cheese and puréed artichoke hearts, then adds parmesan, parsley, lemon, and garlic for flavor. Serve with crackers, crostini, or crudités; you can even use it as a sauce for grilled fish or chicken.

Yield: Makes 1 1/2 cups

Ingredients

• 8  ounces  cream cheese
• 2  ounces  (about 1/2 cup) frozen artichoke hearts, thawed
• 1/3  cup  freshly grated parmesan
• 1  tablespoon  chopped fresh parsley
• 2  teaspoons  fresh lemon juice
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  freshly grated lemon zest
• 1  small garlic clove, finely chopped

Preparation

Whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces.