Hot Artichoke Dip
http://www.eatingwell.com/recipes/hot_artichoke_dip.html
From EatingWell: November/December 1998, The Essential EatingWell Cookbook (2004)Our healthier version of the cocktail party favorite loads up on artichokes and plenty of Parmesan cheese, garlic and lemon zest for flavor. Who says healthier can't taste better?
About 2 2/3 cups | Active Time: 10 minutes | Total Time: 20-30 minutes
Ingredients
- 2 14-ounce cans artichoke hearts, rinsed
- 2 cups plus 2 tablespoons freshly grated Parmesan cheese, divided
- 1/2 cup low-fat mayonnaise
- 2 cloves garlic, minced
- 2 teaspoons freshly grated lemon zest
- Cayenne pepper, to taste
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
Preparation
- Preheat oven to 400°F.
- Chop artichoke hearts in a food processor. Add 2 cups Parmesan, mayonnaise, garlic, lemon zest, cayenne, salt and pepper; puree until smooth. Divide between two 2-cup gratin or other shallow baking dishes. Sprinkle each with 1 tablespoon Parmesan.
- Bake the dip until golden on top and heated through, 10 to 20 minutes.
Nutrition
Per 2-tablespoon serving : 61 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 7 mg Cholesterol; 6 g Carbohydrates; 4 g Protein; 3 g Fiber; 327 mg Sodium; 120 mg Potassium
Exchanges: 1/2 vegetable
Tips & Notes
- Make Ahead Tip: Prepare Step 2, cover and refrigerate for up to 2 days.