Hot Artichoke-Parmesan Spread

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From: EatingWell Magazine April 1998

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.

Ingredients 20 servings

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Original recipe yields 20 servings
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  • 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

Preparation

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  • Ready In

  1. Preheat oven to 400 °F.
  2. Place artichoke hearts in the center of a clean kitchen towel; gather up the ends and twist firmly to extract all the moisture.
  3. 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.
  4. 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.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 69 calories; 3 g fat(1 g sat); 3 g fiber; 7 g carbohydrates; 3 g protein; 35 mcg folate; 8 mg cholesterol; 1 g sugars; 0 g added sugars; 101 IU vitamin A; 3 mg vitamin C; 79 mg calcium; 0 mg iron; 243 mg sodium; 126 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 fat

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