Artichoke Lemon Dip

Ingredients

• 400 g artichoke hearts packed in water, drained canned
• 0.3 cup parsley fresh chopped
• 25 g parmesan cheese packed grated
• 1 Tbsp lemon zest 
• 1 teaspoon garlic minced
• 0.5 teaspoon pepper fresh black
• 0.3 teaspoon salt 
• 225 g cream cheese room temperature
• 3 Tbsp juice of lemon 

Equipment

• food processor
• bowl

Directions

1. Pulse artichoke hearts, parsley, Parmesan, zest, garlic, salt and pepper:
2. Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, and salt and pepper in a food processor. Pulse a few times until a paste forms. You should still be able to make out bits of parsley and lemon, so don't over-process it.
3. Combine with cream cheese and lemon juice:
4. Place the cream cheese in a medium sized bowl.
5. Add the artichoke parsley mixture and the lemon juice. Stir until well blended.
6. Add more salt, pepper, and lemon juice to taste.
7. Garnish with a few fresh leaves of parsley or ribbons of lemon zest.