Artichoke Lemon Dip Recipe

Ingredients

• 1 14-ounce (400 g) can of artichoke hearts, packed in water, drained
• 1/4 cup chopped fresh parsley
• 1/4 cup (25 g), packed, grated Parmesan cheese
• 1 Tbsp lemon zest
• 1 clove garlic, minced (about 1 teaspoon)
• 1/2 teaspoon fresh black pepper
• 1/4 teaspoon salt
• 8 ounces (225 g) cream cheese, room temperature
• 3 to 4 Tbsp lemon juice