Hot Artichoke-Cheese Dip

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 126
  • Calories from fat: 24%
  • Fat: 3.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.1g
  • Carbohydrate: 20.8g
  • Fiber: 2.3g
  • Cholesterol: 7mg
  • Iron: 1.1mg
  • Sodium: 334mg
  • Calcium: 59mg

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. 1. Preheat oven to 400°.
  2. 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.
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