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.

Makes about 1 1/3 cups

ACTIVE TIME: 15 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 14-ounce can artichoke hearts, drained
1 cup plus 1 tablespoon freshly grated Parmesan cheese , divided
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

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: Per tablespoon: 31 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 3 g carbohydrate; 2 g protein; 1 g fiber; 109 mg sodium; 71 mg potassium.

0 Carbohydrate Servings

I absolutely love this dip!!!! I have been making this since it first appeared in the old Eating Well Magazine in the 1990s. I can't tell you how many parties I have taken this to where people want the recipe. When I tell them that its a much healthier version of the old standard- they can't believe it!!!!

Jillian

Very good and, really, much better than the normal artichoke dip as it is not as heavy and dense. The hint of lemon really adds.

Anonymous, Tallahassee, FL