Artichoke Dip

Upgrade: Add some extra veggies, subtract the extra fat, and scoop up this guilt-free indulgence.

  • Prep:
  • Total Time:
  • Servings: 8
Artichoke Dip

Source: Everyday Food, May 2007

Ingredients

  • 2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
  • 1/2 cup light mayonnaise
  • 1/4 cup plus 1 tablespoon grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, coarsely chopped
  • 1 scallion, minced, plus more for garnish
  • Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving

Directions

  1. Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, cup Parmesan, lemon juice, and garlic. Process until smooth.

  2. Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.

  3. Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

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