Hot Artichoke Dip

November/December 1998, The Essential EatingWell Cookbook (2004)

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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?

Makes: About 2 2/3 cups

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  • 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


  1. Preheat oven to 400°F.
  2. 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.
  3. Bake the dip until golden on top and heated through, 10 to 20 minutes.

Tips & Notes

  • Make Ahead Tip: Prepare Step 2, cover and refrigerate for up to 2 days.


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

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