Lemon Artichoke Dip

Here's a fresh take on a classic. This Lemon Artichoke Dip tastes lighter and brighter thanks to fresh lemon juice, Italian Parsley, a little mayo and some freshly grated Parmesan cheese.

Why You'll Love This Recipe

This Lemon Artichoke Recipe is such a great one to have in your back pocket for everything from watching football to spring or winter gatherings. Or, just a fun treat for the family on a Saturday night! Here's some good reasons to make it:

• Tasty, warm and satisfying with a bright lemon flavor.

• Easy to make.

• Travels well in the car for potlucks and tailgating.

• Everyone loves it, and it's easy to double.

• Can be made ahead.

• Great for parties.

Ingredients You’ll Need:

• Canned artichoke hearts: I use the whole hearts and chop them myself. Also, be sure to use water-packed, not oil packed for this recipe so your end result isn't oily!

• Shallot: Diced tiny and added to the mix, this little gem of an onion that's delicate and sweet.

• Lemon Juice: Freshly squeezed, of course.

• Mayo: There's no cream cheese or sour cream in this recipe, and you can use a vegan mayo too.

• Parmesan Cheese: Fresh grated off of a block or wedge makes a big difference here. I'm a firm believer in grating your own cheese. It absolutely tastes better.
  

1. Drain the canned artichokes, then chop them roughly.

2. Finely chop a shallot too. This just means make them as small as possible. Chop them once, then go back with your knife and chop through them until they are minced.

Get yourself a medium-sized bowl, then add:

1. The chopped artichokes and minced shallots.

2. Next comes the seasonings, and note that the red pepper adds a lot of flavor and basically no detectable spiciness. Dried garlic powder and freshly ground pepper too.

3. Fresh lemon juice makes a big difference in the flavor of this all-time favorite dip.

4. Parmesan cheese, freshly grated, is the only cheese in this recipe, and it packs a big flavor punch.

5. At this point, all that's left to do is to spoon it into a baking dish, spread it out a bit, sprinkle on the cheese and put it in the oven.

Tips and Serving Ideas:

• This recipe is easy to travel with and bake right before serving.

• Keep it chilled in a container if you plan to transport it for any length of time, then transfer it to a baking dish at your destination.

• A favorite way to eat this dip is with warm, toasted sourdough bread. It's also tasty with a good quality potato chip or buttery cracker.

• For serving, cut up some carrots, celery and zucchini for more dipping options. Your low-carb loving friends will thank you.

Can you microwave this dip or make it in a slow cooker?

You can microwave to re-heat this dip but I'd recommend baking it over any other method. (Otherwise you'll miss out on the bubbly, brown topping that you'll only get from baking it in the oven.)

For the slow cooker, mix everything together and put it on the low setting until heated through and the cheese is melted, about one and a half hours.

Can this dip be made ahead of time?

Yes! This can be made up to 2 days ahead and baked before serving.

Can I make this recipe vegan?

Sure can! Use vegan mayonnaise in place of regular, and nutritional yeast or vegan cheese in place of the parmesan cheese.

Lemon Artichoke Dip

Lemon Artichoke Dip is a party staple brightened up with fresh lemon. Easy and full of flavor, this baked hot party appetizer recipe is always a big hit.

Course: Appetizer

Total Time: 45 minutes

Servings: 6

Ingredients

• ▢ 2 cans Artichoke hearts, water packed, drained 14.5 ounce cans, water packed

• ▢ 1 tablespoon Shallot, finely minced

• ▢ ½ teaspoon Crushed pepper flakes

• ▢ ½ teaspoon Salt

• ▢ ½ teaspoon Garlic Powder

• ▢ ½ teaspoon Lemon Pepper, freshly ground if possible

• ▢ 2 teaspoons Lemon juice, freshly squeezed

• ▢ 1 cup Mayonnaise, light or non-dairy

• ▢ 1 cup Parmesan cheese, grated, ⅓ cup reserved for the top

• ▢ 1 tablespoon Italian Parsley, chopped fine

Instructions

• Preheat oven to 350F degrees

  Prepare a 9" x 9" or 9 x 13" ovenproof dish by smearing a generous teaspoon of olive oil on the bottom to prevent sticking.

• Drain the artichoke hearts in a colander, and use a paper towel to gently squeeze and dry them completely.

  Chop them roughly into bite-size pieces and place in a medium-sized bowl.

• Add the minced shallot, red pepper flakes, salt, garlic powder and pepper to the bowl, as well as the lemon juice and mayonnaise.

• Add the Parmesan cheese and the chopped parsley, and stir to combine.

  Spoon the mixture into the prepared baking dish and top with the reserved Parmesan cheese.

• Bake for about 25 – 30 minutes, until heated all the way through.

  Finish the dish by turning the oven OFF and the broiler ON for 3-6 minutes on the middle rack of your oven to brown the top of the dip.

  Remove from oven and serve with crackers, bread and cut vegetables.

Notes

• This recipe is easy to travel with and bake right before serving.

• Keep it chilled in a container if you plan to transport it for any length of time, then transfer it to a baking dish at your destination.

• A favorite way to eat this dip is with warm, toasted sourdough bread. It’s also tasty with a good quality potato chip or buttery cracker.

• For serving, cut up some carrots, celery and zucchini for more dipping options. Your low-carb loving friends will thank you.