Need a little dip for the Superbowl? As you might recall, one of my favorite dips is this great hummus, which I love, and of course my favorite guacamole in the world, which I have probably made more times than anything else on this site. Those dips are so much more than just dips though – hummus can be enjoyed as part of a sandwich on fresh pita and guacamole is something I could eat daily on top of an egg white omelet in the morning or as a topping on a burger.
By comparison, this artichoke dip is so much simpler to make; in fact, it’s very easy to put together. If you use frozen artichokes, like I did, all you have to do is warm them, chop them and then combine all the ingredients. I envision that this artichoke dip would also be a great spread on sandwiches and even a wonderful topping for chicken breasts.
I served this dip with store-bought colorful vegetable chips, which are on my “things-I’d-love-to-make-someday” list. Do you have one of those lists? Mine keeps getting longer and longer and some days I think that I would need 10 other people to feed in order to get through that list (not to mention much more time to cook and experiment in the kitchen).
Well, 1 more down, and hundred and something left…
- 1 package of cream cheese, (8 oz)
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- ½ chopped artichokes (I used frozen)
- 1 garlic clove, minced
- ½ teaspoon black pepper
- ½ cup crumbled feta cheese
- ½ cup sour cream
- If using frozen artichokes, boil the artichokes until warmed and then cool and chop
- Combine all ingredients
- Serve with chips (vegetable chips shown) or crudites