Hot Artichoke Dip
- Active Time 10m
- Total Time 30m
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.
- Two 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
Preheat the oven to 400 degrees F. Chop the 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, 10-20 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
31 calories; 2g total fat; 1g total saturated fat; 3mg cholesterol; 109mg sodium; 3g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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