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Artichoke Dip

Artichoke Dip

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

Everyday Food, May 2007 http://www.marthastewart.com/313987/artichoke-dip
3.37736
Rated
67.5472100(109)109
  • Prep Time 10 minutes
  • Total Time 45 minutes
  • Yield Serves 8

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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