Spring Artichoke Dip

"This one takes advantage of the flavors of bright spring produce, and one of the season's star veggies, artichokes!"
(no serving size listed)

1 lemon
1 8 oz. container of chive and onion cream cheese spread, at room temp.
1/2 cup light mayo.
2 t. Worcestershire sauce
1/2 t. coarse kosher* salt
1/4 t. garlic powder (I would use Johnny's Garlic Seasoning*)
1/4 t. onion powder
1/8 t. freshly* ground pepper
2 cups frozen artichoke hearts, chopped, from 2 - 9 oz. pkgs., thawed
2 T. chopped scallions
Chopped chives and parsley

Crudites for dipping:
Cucumber spears
Celery sticks
Sugar snap peas
Baby carrots
Radishes
Broccoli and cauliflower florets

Grate 1 t. zest and squeeze 1 T. juice from lemon into a large bowl; stir in cream cheese, mayo, Worcestershire, salt, garlic and onion powders, and pepper until blended. Stir in artichoke hearts and scallions. Cover; refrigerate overnight. Before serving, sprinkle with chives and parsley. I would serve this in a round "bread bowl" with the above mentioned crudités.*

"God's definition of what matters is pretty straight forward - He measures our lives by how we love."

Have FUN today!!!!!

Love,

MM