Artichoke Dip with Lemon Olive Oil

Artichoke Dip with Lemon Olive Oil

What Makes This Artichoke Lemon Olive Oil Dip Different?

A classic artichoke dip combines artichokes, mayo, Parmesan, and garlic into a creamy crowd-pleaser. Our version takes a fresh approach by replacing mayo with a lighter base and incorporating fresh parsley, salt, pepper, and premium lemon olive oil. The addition of fresh-squeezed lemon juice brightens the flavors beautifully, though you can adjust the amount to suit your taste preferences.

How to Prepare and Serve Your Artichoke Dip

To serve this dip warm, transfer it to an appropriately sized baking dish (I like these) and bake at 350˚F for approximately 20 minutes until heated through and lightly golden. This versatile dip pairs wonderfully with crostini, crackers, fresh vegetables, or can be used as a flavorful spread for sandwiches and appetizers.

The finishing touch is essential—drizzle your warm dip with a generous pour of Lemon Olive Oil just before serving to enhance the citrus notes and add a luxurious sheen.

Creative Variations and Flavor Combinations

Feel free to customize this recipe based on your preferences. Consider adding a pinch of red pepper flakes for subtle heat, mixing in a tablespoon of Southern Hills Blend for depth, or incorporating sun-dried tomatoes for a Mediterranean twist. If parsley isn't your favorite herb, experiment with oregano, cilantro, or dill to create your signature version of this classic appetizer.

Artichoke Lemon Olive Oil Dip

By Clean Slate Farm/Dave Lenweaver
Prep time: 15-20 minutes
Cook time: 20 minutes @350 F if baking
Servings: 22 ounces

Ingredients

  • 1 14-ounce can of artichoke hearts, packed in water, drained
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon fresh black pepper, to taste
  • 1/4 teaspoon salt
  • 3 Tbsp Clean Slate Farm Lemon Olive Oil
  • 8 ounces of cream cheese at room temperature
  • 1 tablespoon fresh lemon juice, optional

Instructions

In a food processor, pulse the artichoke hearts first to chop well. Then add parsley, Parmesan, lemon olive oil, garlic, salt, and pepper. Pulse again into a coarse paste, keeping some texture.
Fold the artichoke mixture into room-temperature cream cheese until smooth.
Taste and adjust salt, pepper, or lemon. For more lemon taste, add a squeeze of fresh lemon juice to taste. You may find you don't need this at all.
Garnish with parsley and serve on crostini, crackers, or veggies.
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