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Hot Artichoke-Parmesan Spread
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.
- By: EatingWell Test Kitchen
Ingredients 20 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 20 servings
Nutrition per serving may change if servings are adjusted.
- 1 14-ounce can artichoke hearts, drained
- 1 cup plus 1 tablespoon freshly grated Parmesan cheese
- ¼ 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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Active
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Ready In
- 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.
- 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: ½
- Exchanges: ½ fat
