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Hot Artichoke-Parmesan Spread

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Source: © EatingWell Magazine

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Active Time:  15 Minutes
Total Time:  30 Minutes
Yield:  about 1 1/3 cups

This update of a holiday entertaining classic delivers all of the rich flavor with far less of the usual fat. Serve with pita crisps or toasted slices of French bread.

RECIPE INGREDIENTS

1 14-ounce can artichoke hearts, drained

1 cup plus 1 tablespoon freshly grated parmesan cheese

1/4 cup reduced-fat mayonnaise

1 clove garlic, finely chopped

1 teaspoon freshly grated lemon zest

Dash of cayenne pepper

salt & freshly ground pepper to taste

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DIRECTIONS

Preheat oven to 400°F.

Place artichoke hearts in the center of a clean kitchen towel; gather up the ends and twist firmly to extract all the moisture.

Combine the artichokes, 1 cup Parmesan cheese, mayonnaise, garlic, lemon zest and cayenne pepper in a food processor. Process until smooth, scraping down the sides of the bowl. Season with salt and black pepper.

Spread the mixture in an even layer in a small ovenproof gratin dish. Sprinkle with the remaining 1 tablespoon Parmesan cheese and bake until the top is golden, about 15 minutes. Serve warm.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: about 1 1/3 cups

Calories:

Fat. Total:

Protein:

Carbohydrates, Total:

Fat, Saturated:

Fiber:

Cholesterol:

3mg

Sodium:

109mg

% Cal. from Fat:

58%

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