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Hot Artichoke Dip
Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 2 See Reviews
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Active Time:  10 Minutes
Total Time:  30 Minutes
Yield:  about 2 2/3 cups
Cheesy, rich and delicious, this update of an entertaining classic delivers all the fabulous flavor with far less fat. Serve with Toasted Pita Crisps or toasted slices of crusty whole-wheat bread.

Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 2 days.
RECIPE INGREDIENTS
2 14-ounce cans  artichoke hearts, rinsed
2 cups plus 2 tablespoons  freshly grated parmesan cheese
1/2 cup  reduced-fat mayonnaise
2 cloves  garlic, minced
2 teaspoons  freshly grated lemon zest, preferably organic
Cayenne pepper to taste
salt & freshly ground pepper to taste
DIRECTIONS
Preheat oven to 400 degrees F. Chop artichoke hearts in a food processor. Add 2 cups Parmesan, mayonnaise, garlic, lemon zest and cayenne; puree until smooth. Season with salt and pepper. Place in two gratin or shallow baking dishes (2-cup capacity). Sprinkle each dish with 1 tablespoon Parmesan.
Bake the dip until golden on top and heated through, 10 to 20 minutes.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  about 2 2/3 cups
Calories: 31
Fat. Total: 2g
Protein: 2g
Carbohydrates, Total: 3g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 3mg
Sodium: 109mg
% Cal. from Fat: 58%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Jill, MO Reviewed: 11/16/2009
Good Eats See all of Jill's reviews »
The rating tells it all... Delicious!
18 people gave this Cheers. Click here to Cheer this review. Report Violation
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