Hot Artichoke-Cheese Dip

Hot Artichoke-Cheese Dip Recipe
Photo: Randy Mayor; Styling: Jan Gautro
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.

Yield:

12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Jeanne Thiel Kelley,

Cooking Light

September 2008
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