Creamy Parmesan Artichoke Dip Recipe Is Cold Dip Perfection Appetizers Snacks Gluten-free Vegetables Vegetarian

We all know that classic hot artichoke dip. But in the warmer spring and summer months, it's nice to have a cool, refreshing dip to, well, dip into. This cold artichoke dip recipe with Parmesan and lemon is so easy and delicious, we're pretty sure it will become the star of your next gathering.

To make this simple cold appetizer recipe you will need just a few ingredients. Here is your gluten-free shopping list: a can of artichoke hearts, Parmesan cheese, flat-leaf parsley, fresh garlic, a lemon for juicing and zesting, and cream cheese. The dip is full of artichoke flavor because half of the can is blended with the other ingredients, and half stirred in chopped.

Need a vegan dip? See Recipe Notes below on how to turn this into a vegan's dream. Serve this easy cold dip recipe with crackers, chips, toasted baguette slices or vegetables.

Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 8

Ingredients

• 14 ounces (1 can) artichoke hearts, drained
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped Italian flat-leaf parsley
• 2 cloves garlic
• zest from 1 lemon
• juice from 1 lemon (about 3 tablespoons)
• 8 ounces (1 box) cream cheese, softened

Helpful Products

• Crackers
• Tortilla Chips
• Lemon Juicer
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Rubber Spatula
• Mixing Bowl
• Blender
• Grater
• Airtight Containers

Recipe Notes

• Make this recipe vegan by using vegan Parmesan cheese and vegan cream cheese.

• Store the dip in an airtight container in the fridge for up to five days.

Here's how to make it:

1. Put half the artichokes, half the Parmesan, parsley, garlic, lemon zest, lemon juice, salt and pepper in a blender. Pulse a few times. 
2. Put the cream cheese in a bowl and add the pulsed artichoke mixture. Mix well. 
3. Chop the remaining artichoke hearts and add them and remaining Parmesan to the mixture. Stir to combine. Taste and season with more salt, pepper and lemon juice, if needed. 

Nutrition Facts Per Serving

Calories: 243

Total Fat: 11.7g

Saturated Fat: 7.2g

Cholesterol: 36mg

Sodium: 313mg

Total Carbohydrate: 29g

Dietary Fiber: 10.4g

Total Sugars: 2.4g

Protein: 11.7g

Vitamin D: 0mcg

Calcium: 208mg

Iron: 3mg

Potassium: 816mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.