Take Back the Kitchen: Alma’s Roasted Lemon and Artichoke Dip

Looking for a new recipe for your upcoming BBQs and potlucks? Try this new sophisticated twist on everyone’s favorite artichoke dip. The lemons give it a surprising tangy zing.
Roasted lemon Artichoke Dip:
*1 14 oz. can artichoke hearts in water, drained (can also use in oil but wash them with water ,drain them, and dry them).
*1-2 lemons cut up into 1/2 inch pieces with the rind (the more lemon, the more lemony it is-I use 2 lemons b/c I like it really tart)
*1/3 cup plus 2 tbsp mayonnaise
*2 oz. Philadelphia Cream Cheese or other block kind
*About 1/2 cup of bread crumbs mixed with 2 tsp melted butter or olive oil
*Salt and pepper to taste
Roast lemons and artichoke hearts on a parchment paper lined baking sheet until they turn fragrant and brown, about 20 minutes but only you know the power of your oven so watch them! Let cool.
Put lemons, artichokes, mayo and cream cheese in a food processor and pulse until it all combined. Bake in a small baking dish at 350 degrees with the breadcrumbs until bubbling, about 20 minutes or so. Add salt and pepper to taste.
For more great recipes check out takebackthekitchen.com