It's great to know what a little lemon, neufchâtel and artichokes can create. A simple toss of well thought-out ingredients and a crispy accompaniment (chips, crackers, carrots), and you've got an effortlessly crowd-pleasing appetizer. What's more, this recipe comes together extremely quickly. I'm prone to laborious (albeit fun) recipes that take multiple pans, steps, and oven temperatures, but this one's a snap to get together. It uses just one bowl. It can be made ahead. And the result? Creamy, acidic dip just right for veggies and crackers. And the following day, spread it on a sandwich, with a fresh lettuce leaf and tomato. Delightful.
Artichoke Dip
Ingredients:
1 14-oz can marinated artichoke hearts
8-oz neufchâtel cheese, room temperature
zest and juice from 1/2 lemon
1 1/2 tsp. dried parsley
1/4 tsp. salt
1 tsp. black pepper
1/3 cup shredded parmesan cheese
Directions
--Drain artichokes and cut into 1/2-inch pieces. In a medium bowl, mix neufchâtel cheese into a soft, creamy consistency. Add the rest of the ingredients to the cream cheese and mix until well combined. Stir in artichokes. Dip can be made ahead and refrigerated. Serve with crackers, toasted bread, or raw veggies.
No comments:
Post a Comment