Lemon artichoke dip with crudites
- 1 ¾ cups artichoke hearts
- 1 lemon
- ¼ cup olive oil
- 2 tbsp chopped parsley
- 1 tbsp minced garlic
- 8 oz baby carrots
Drain artichoke hearts and add to a blender or food processor.
Zest and juice lemon. Add 2 tbsp zest and 2 tbsp juice to the blender.
Add olive oil, parsley, garlic and salt and pepper to taste. Process until artichokes are broken down and mixture is starting to get smooth. (Add more oil if needed to reach a creamy consistency.) Transfer to a bowl.
Enjoy baby carrots with artichoke dip. Extra dip can be kept in an airtight container in the fridge for several days.