ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Artichoke Dip

Becky Luigart-Stayner
Yield 6 servings (serving size: about 1/3 cup)
Serve with Pecorino-Black Pepper Breadsticks. To make this the night before, combine dip ingredients, spoon into the baking dish, cover, and refrigerate. Let stand at room temperature for 30 minutes before baking.

Ingredients

  • 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
  • 1/4 cup reduced-fat mayonnaise
  • 3 tablespoons grated fresh Parmesan cheese
  • 2 teaspoons minced garlic
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (9-ounce) packages frozen artichoke hearts (about 2 cups), thawed and chopped
  • Cooking spray

Nutrition Information

  • calories 72
  • caloriesfromfat 30 %
  • fat 2.4 g
  • satfat 0.8 g
  • monofat 0.2 g
  • polyfat 0.0 g
  • protein 5.7 g
  • carbohydrate 8.3 g
  • fiber 4.1 g
  • cholesterol 5 mg
  • iron 0.5 mg
  • sodium 352 mg
  • calcium 129 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm.