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Artichoke Lemon Dip
- 1 14-ounce (400 g) can of artichoke hearts, packed in water, drained
- 1/4 cup chopped fresh parsley
- 1/4 cup (25 g), packed, grated Parmesan cheese
- 1 Tbsp lemon zest
- 1 clove garlic, minced (about 1 teaspoon)
- 1/2 teaspoon fresh black pepper
- 1/4 teaspoon salt
- 8 ounces (225 g) cream cheese, room temperature
- 3 to 4 Tbsp lemon juice
Directions:View on Simply Recipes
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