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  • Deby Hogue

Blue Cheese and Marinated Artichoke Hearts in a Cool Dip

I had all this in the fridge so I thought dip. I had just bought a baguette and I thought crostini with this dip on top for lunch, Chuck suggested adding some lemon after he did his taste test and sure enough that was exactly what it needed. He also wanted me add a jalapeño but I wasn't in the mood. So lunch is on the table. Cool and refreshing and easy like summer fare should be. And I made a small amount, you can double it for family and friends. And also add what ever else you like. Maybe a Jalapeño or two.

Fast Blue Cheese and Artichoke Dip

Everything goes in the food processor to make this an easy dip and fast to.

I did get my toast a little to toasty but good and crunchy.

1 jar (6 1/2 oz.) marinated artichoke hearts, drained

1/4 cup mayonnaise

1/4 cup cream cheese

1/4 cup parmesan cheese

1/4 cup blue cheese

1/2 of a lemon

pepper to taste

Put all of the ingredients into the food processor and blend. Chill in the fridge for awhile and serve.

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