Artichoke Dip (Which You Could Make Into Tapenade By Adding Capers)

• 1 jar good marinated artichoke hearts, drained
• 1/4 cup grated Parmesan cheese
• 1 to 2 cloves garlic, minced or put through garlic press (or more to taste)
• 2 to 3 tablespoons good olive oil, divided
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest (Note: if you use Meyer lemon, you can just put 1/2 lemon in the food processor with the rest of the ingredients.)
• 1 teaspoon thyme leaves
• 1/2 teaspoon Worcestershire sauce
• 1 to 2 dashes smoked paprika
• 1 to 2 dashes cayenne pepper
• Salt to taste
• 1/4 cup toasted pinenuts

1. Place artichoke hearts, garlic, Parmesan cheese, 1 tablespoon of olive oil, lemon juice and zest, thyme, Worcestershire sauce, 1 dash each of paprika and cayenne in the work bowl of a food processor and process till the artichokes are chopped very small and everything is more or less blended together.
2. Remove the mixture from the work bowl and stir it well. Taste for seasoning and add paprika, cayenne, salt, and more olive oil as desired. Stir well before serving. To serve, place in a pretty bowl or shallow dish, sprinkle with more olive oil and the toasted pine nuts.

hearts, parmesan cheese, garlic, olive oil, lemon juice, lemon zest, thyme, worcestershire sauce, paprika, cayenne pepper, salt, pinenuts

Taken from food52.com/recipes/4400-artichoke-dip-which-you-could-make-into-tapenade-by-adding-capers (may not work)