Artichoke Dip (Which You Could Make Into Tapenade By Adding Capers)

By Food52
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Ingredients

1 jar good marinated artichoke hearts, drained

1/4 cup grated Parmesan cheese

1-2 clove garlic, minced or put through garlic press (or more to taste)

2-3 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

1-2 dash smoked paprika

1-2 dash cayenne pepper

salt to taste

1/4 cup toasted pinenuts

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