Nutrition per serving may change if servings are adjusted.
2 14-ounce cans artichoke hearts, rinsed
2 cups plus 2 tablespoons freshly grated Parmesan cheese, divided
½ cup low-fat mayonnaise
2 cloves garlic, minced
2 teaspoons freshly grated lemon zest
Cayenne pepper, to taste
¼ teaspoon salt
Freshly ground pepper, to taste
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.
Make Ahead Tip: Prepare Step 2, cover and refrigerate for up to 2 days.
34 calories;2 g fat(1 g sat); 2 g fiber; 3 g carbohydrates; 2 g protein; 17 mcg folate; 4 mg cholesterol; 0 g sugars; 0 g added sugars; 51 IU vitamin A; 2 mg vitamin C; 38 mg calcium; 0 mg iron; 112 mg sodium; 62 mg potassium