Greek Artichoke And Garlic Dip
- 1 garlic clove
- 6 large, cooked artichoke hearts
- Juice of one lemon
- 1 cup yogurt cheese
- 2 teaspoons lemon juice
- 1/2 teaspoon salt, plus more to taste
- 1 teaspoon freshly ground pepper, plus more to taste
- Combine all of the ingredients, except 2 teaspoons of lemon juice, in the bowl of a food processor or blender.
- Process until smooth.
- Adjust the seasoning with additional lemon juice.
- Season with salt and pepper to taste.
- Serve with crackers, crudites or pita bread.
- Can be used as a dressing for chicken salad when extended with additional lemon juice or mayonnaise.
garlic, hearts, lemon, yogurt cheese, lemon juice, salt, freshly ground pepper
Taken from cooking.nytimes.com/recipes/6923 (may not work)