Artichoke Prosciutto Dip

Prosciutto is an Italian-style raw ham, a specialty of Parma, Italy, cured by dry-salting for one month, followed by air-drying in cool curing sheds for half a year or longer. It is usually cut into tissue-thin slices that highlight its intense flavor and deep pink color. Prosciutto di Parma, imported from Italy, is regarded as the best quality. Prosciutto can be refrigerated, well wrapped, for several weeks.

Artichoke Prosciutto Dip
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Serves: 2-2½ cups
 
Ingredients
  • 4 slices prosciutto, chopped
  • 1 can (13.75 ounces) artichoke hearts (8- 10), drained and rinsed
  • ¼ cup chopped Italian flat leaf parsley leaves or 2 tablespoons chopped fresh basil leaves
  • 2 garlic cloves, sliced
  • Finely grated zest and juice of ½ lemon
  • 1 cup sour cream or Yogurt Cheese
  • ¼ cup mayonnaise
Instructions
  1. Place the prosciutto, artichoke hearts, parsley and garlic in the bowl of a food processor fitted with a steel blade and pulse until chopped. Add the remaining ingredients and pulse until combined. Cover and refrigerate up to 3 days or serve immediately, garnished with additional parsley.