ARTICHOKE DIP

By jarren

Ingredients

• 2 , 250 g packages firm cream cheese, softened
• 1 400 g can artichoke hearts, drained well and coarsely chopped
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 tsp finely grated lemon zest
• 2 tbsp fresh lemon juice
• 2 green onions, very thinly sliced
• 1 garlic clove, minced
• 1/2 tsp Tabasco sauce
• Salt and freshly ground pepper

Preparation

Step 1

Place the cream cheese in a bowl and beat until lightened. Mix in remaining ingredients. Spoon mixture into a 3 cup baking dish (can be made to this point a day in advance; cover and refrigerate until needed). Preheat oven to 350F. Loosely cover dip with aluminum foil and bake 25 to 30 minutes, or until heated through.