Artichoke Dip

Serves: Makes about 1 1/4 cups.

INGREDIENTS:

• 1 lemon
• 1 can of artichoke hearts drained (13 3/4oz)
• 1/4 cup mayo (can use light mayo)
• 1/4 cup freshly grated parmesan cheese
• 2 Tbsp. olive oil
• Salt and freshly ground black pepper to taste.*

DIRECTIONS:

1. Add the artichokes, mayo, cheese and olive oil to a food processor.
2. Zest or grate at least 1/2 tsp. of the lemon peel and squeeze at least 3 tsp. of the juice into the food processor.
3. Using the food processor puree the mixture.
4. Salt and pepper to taste or salt and cayenne to taste.
5. Refrigerate until needed.
6. Serve with endive or pita crisps or crackers.

NOTES:

This is an appetizer that is light, easy to prepare and can be made ahead of time and kept in the refrigerator up to 3 days. * You can add some cumin or some cayenne pepper to spice it up a little.