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
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
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.