- Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, and pepper and salt in a food processor.
- Pulse a few times until a paste forms.
- Do not over process.
- Place the cream cheese in a medium sized bowl.
- Add the artichoke parsley mixture and the lemon juice.
- Stir until well blended.
- Add more salt, pepper, and lemon juice to taste as needed.
- Garnish with a few fresh leaves of parsley or ribbons of lemon zest.
- Serve with mini toast, vegetables, or tortilla chips.
Makes 2 cups.
Approximate Nutrient Analysis per 1/4 cup serving:
100 calories, 5 g fat, 3 g saturated fat, 20 mg cholesterol, 200 mg sodium, 9 g carbohydrate, 4 g fiber, 2 g sugar, 5 g protein.