Artichoke Dip Which You Could Make into Tapenade by Adding Capers
Ingredients
- 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
Instructions
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