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Hot Artichoke-Cheese Dip

Photo: Randy Mayor; Styling: Jan Gautro
Yield 12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)
This artichoke cheese dip is just the thing when you hanker for a creamy, cheesy snack. And because you are likely to have the ingredients on hand in the fridge and freezer, it's also great for impromptu entertaining.

Ingredients

  • 2 garlic cloves
  • 1 green onion, cut into pieces
  • 1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • 12 ounces frozen artichoke hearts, thawed and drained
  • Cooking spray
  • 24 (1/2-ounce) slices baguette, toasted

Nutrition Information

  • calories 126
  • caloriesfromfat 24 %
  • fat 3.4 g
  • satfat 1.3 g
  • monofat 0.6 g
  • polyfat 0.5 g
  • protein 5.1 g
  • carbohydrate 20.8 g
  • fiber 2.3 g
  • cholesterol 7 mg
  • iron 1.1 mg
  • sodium 334 mg
  • calcium 59 mg

How to Make It

  1. Preheat oven to 400°.

  2. Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette.