Low-Fat Artichoke Lemon Dip Recipe

cookingontheweekends
  • Artichoke Lemon Dip with Carrots

    I don’t think I’ve ever met an artichoke dip I didn’t like. Especially because they’re typically super creamy, cheesy, and warm! 

    So when I attempted to create a lighter version of this deliciousness for an Easter dinner appetizer, I was thrilled that I still liked it. In fact, I loved it! This light artichoke lemon dip is still creamy, cheesy, and warm—but unlike most others, it’s light, it’s fresh, and it won’t fill you up before the main course. I don’t know about you, but this is exactly the sort of scrumptious snack I want to share with my guests to get them excited for the courses to follow.

    Enjoy! 

    Light Artichoke-Lemon Dip Recipe

    This food combo is a match for the ages. Serve it at Easter brunch!

    By
    Published:
    Prep Time:
    Cook time:
    Servings: 4-6

    Ingredients:

    • marinated artichokes, drained and roughly chopped: 1 cup
    • crema Mexicana: 3 tablespoons
    • white onion, finely diced: 2 tablespoons
    • capers, drained and roughly chopped: 1½ tablespoons
    • Parmesan cheese, finely grated: 1 tablespoon
    • lemon zest: from 1 small to medium lemon
    • lemon juice: 2 teaspoons
    • cayenne pepper: a dash
    • salt and pepper: to taste

    Directions:

    Step 1: Preheat the oven to 375 degrees F.

    Step 2: Add all of the ingredients except the salt and pepper to a small mixing bowl. 

    Ingredients you need to prepare Artichoke Lemon Dip with Carrots

    Step 3: Stir to blend and then season to taste with salt and pepper. (Here's how to season to taste.)

    Step 4: Spread the mixture into a thin layer in an oven-proof dish and place it in the preheated 375 degree F oven just to heat it through, about 10 minutes. 

    Step 5: Serve immediately with sliced, raw vegetables and/or bite-sized crackers.

    Spring Presentation of Artichoke Lemon Dip

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