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.
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
24 (1/2-ounce) slices baguette, toasted
How to Make It
Preheat oven to 400°.
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.
I made a number of variations of this wonderful dip before I came upon the right mix to make the flavors soar. In addition to the canned artichoke, parmesan and mayo, I add a cup of shredded jalapeno jack cheese and a tablespoon each of red and green Tabasco sauce. Sounds like a lot of hot, but with all that cheese and mayo, it is PERFECT!! Your guests will beg for more!
I thought that this recipe was just ok. I made as directed except I put a bit less of the crushed red pepper, thinking it would be too spicy for some of my guests. Instead, it turned out a little bland and perhaps a bit too ookey.
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