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.
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
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.
This recipe is yummy and I've made it several times. I'm going to take it to a party tonight. I omitted the hot sauce and used table salt instead of Kosher with good results. In fact I'm making a batch tonight to take to a party. Guests will never suspect this dish is light as it tastes just as good as something you'd order in a restaurant. Sometimes It's not always easy finding the frozen artichokes, even in my mega-huge supermarket. Substituting two cans of quartered artichoke hearts worked fine although I prefer the frozen. Trader Joe sells the frozen ones which are perfect for this. Also I've never made the crackers this recipe is paired with, I just serve it with a box of crackers (like Ritz) or pita crisps.