8 ounces cream cheese

2 ounces (about 1/2 C.) frozen artichoke hearts, thawed

1/3 C. freshly grated parmesan

1 T. chopped fresh parsley

2 tsp. fresh lemon juice

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/4 tsp. freshly grated lemon zest

1 small garlic clove, finely chopped

 

Whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces.