Artichoke Dip

Makes about 2-1/2 cups / Scoop this into a beautiful bowl for the hostess to keep. Serve with pita chips or endive leaves.

2 14-ounce cans artichoke hearts in water, drained and rinsed
1/2 cup chopped Italian flat-leaf parsley, or 1/4 cup chopped fresh basil
2-3 cloves garlic, sliced
1/4 cup freshly grated Parmesan cheese
Finely grated zest and juice of 1/2 small lemon
1 cup yogurt or low-fat sour cream
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Parsley sprigs, for garnish

1. Place artichoke hearts, parsley or basil, and garlic in a food processor. Pulse until chopped.

2. Add remaining ingredients and pulse until combined. Cover and refrigerate up to three days or serve immediately, garnished with additional parsley.