PCC Artichoke Dip

PCC Artichoke Dip

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  • 24 ounces artichoke hearts, rinsed and drained
  • 3/4 pound cream cheese
  • 1/4 cup fresh parsley, stems removed
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons minced garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • Cayenne pepper, to taste


Blend all ingredients together in a food processor. Keep chilled in the refrigerator up to several days. Serve at room temperature with vegetables or crackers.