Although initially served hot, this artichoke dip will stay delicious as it cools. A combination of canned beans gives the dip body and creamy texture, and minimizes the need for sour cream and mayonnaise. Serve with fresh vegetables (such as carrots and celery) and crackers.
1/2 cup reduced-fat sour cream
1/3 cup reduced-fat mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon salt
2 (14-ounce) cans artichoke hearts, rinsed and drained, divided
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons chopped fresh parsley, divided
3 garlic cloves, minced
How to Make It
Preheat oven to 400°.
Combine first 4 ingredients in a food processor; add 1 can of artichokes and beans. Process until smooth. Add remaining can of artichokes, 3/4 cup of Parmigiano-Reggiano cheese, 1 tablespoon parsley, and garlic. Pulse 20 times or until artichokes are coarsely chopped.
Spoon mixture into an 8-inch square baking dish coated with cooking spray; sprinkle top with remaining 1/4 cup of Parmigiano-Reggiano cheese and remaining 1 tablespoon parsley. Bake at 400° for 25 minutes or until bubbly.