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Artichoke Parmesan Dip

Artichoke Parmesan Dip
  • Serving Size


  • Prep Time

    10 minutes

  • Total Time

    15 minutes


  • 2 cloves garlic

  • 8 ounces cream cheese, softened

  • 1/3 cup milk

  • 1/3 cup full-fat mayonnaise

  • 2 cans of quartered artichoke hearts in water, drained

  • 3 green onions, rinsed and finely chopped

  • 1 cup grated parmesan cheese

  • 2 teaspoons Kosher salt

  • 2 teaspoons ground black pepper

  • pinch cayenne pepper

  • 1 teaspoon lemon juice


  1. Place peeled garlic in food processor and pulse to chop.
  2. Break up cream cheese and add to processor, along with the milk and mayonnaise. Pulse a few times to combine.
  3. Add the artichokes, green onions, parmesan cheese, salt, pepper, cayenne, and 1 teaspoon lemon juice.
  4. Pulse mixture until fully incorporated, about 10 pulses, scraping down the side once or twice during mixing. Add lemon juice, salt, and pepper to taste.
  5. Transfer to a container and chill in the refrigerator until ready to serve. Serve with bread, crackers, potato chips or vegetable crudités.
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