1/2cupminced fresh parsleydried will do in a pinch
1/2cupfresh grated Parmesan cheese
1/3cupextra virgin olive oil
4clovesgarlicchopped
1Tbsp.fresh lemon juice
salt and pepper to taste
Instructions
Add all ingredients to a food processor or blender and pulse until mixture becomes the texture of chunky pesto.
Notes
Recipe Tips
This is a wonderful make ahead dip. It will actually be better the next day as the flavors meld together.
Roasted Red Pepper and Artichoke Dip keeps in the refrigerator for about a week.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!