Artichoke Basil Cream Cheese Dip

Artichoke Basil Cream Cheese Dip

• • 8 ounces cream cheese, softened

  • 8 ounces sour cream

  • 1/4 cup buttermilk or whole milk

  • 1 tablespoon lemon juice

  • 1 garlic clove, finely minced or grated

  • 1/2 teaspoon ground mustard

  • 1/2 teaspoon black pepper

  • 1 teaspoon coarse salt

  • 1 can (14 ounces) artichoke hearts, drained and chopped

  • 1/4 cup fresh chopped basil

In a bowl, combine everything except the artichoke hearts and basil; using an electric mixer, beat until smooth and creamy. Stir in the artichokes and basil. Adjust seasoning as needed.

Refrigerate until ready to serve.

Yields about 3 cups.

Recipe from Curly Girl Kitchen