Hot Artichoke Dip

From EatingWell: November/December 1998, The Essential EatingWell Cookbook (2004) — Subscribe to EatingWell Magazine Today!

Our healthier version of the cocktail party favorite loads up on artichokes and plenty of Parmesan cheese, garlic and lemon zest for flavor. Who says healthier can't taste better?

About 2 2/3 cups

Active Time: 10 minutes

Total Time: 20-30 minutes

Nutrition Profile

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Ingredients

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

Preparation

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.

Tips & Notes

Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 2 days.

Nutrition

Per 2-tablespoon serving: 61 calories; 3 g fat (1 g sat, 1 g mono); 7 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 327 mg sodium; 120 mg potassium.

Exchanges: 1/2 vegetable