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


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