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Hot Artichoke-Parmesan Spread

April 1998, November/December 1994

Your rating: None Average: 3.3 (8 votes)

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.


Hot Artichoke-Parmesan Spread Recipe

Makes: About 1 1/3 cups

Active Time:

Total Time:

Ingredients

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

Preparation

  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

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

Exchanges: 1/2 fat


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