Makes 1-1/2 cups

• 1/2 lb. cream cheese
• 2 oz. thawed frozen artichoke hearts
• 1/3 cup freshly grated parmesan cheese
• 1 tbsp. chopped flat-leaf parsley
• 1 tbsp. fresh lemon juice
• 1/2 tsp. each salt and freshly ground black pepper
• 1/2 tsp. finely shredded fresh lemon zest
• 1 small garlic clove

Preheat oven to 350°.

In a Food Processor, whirl together all ingredients until blended and artichokes break into small pieces. Put into a 1-1/2 Quart Ovenproof Casserole and bake for 25 minutes, or until bubbly and the top gets golden brown.

Photo credit, myveggiekitchen

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