Options

Format:
Include:
PRINT
Photo: Randy Mayor; Styling: Lindsey Lower Photo by: Photo: Randy Mayor; Styling: Lindsey Lower

Hot Artichoke Dip

Full-flavored Parm adds cheesy goodness. Light cream cheese and mayo save 340 calories.

Cooking Light JANUARY 2013

  • Yield: Serves 6 (serving size: 1/4 cup)

Ingredients

  • 2 garlic cloves
  • 1 green onion, chopped
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup light mayonnaise
  • 1/4 cup 1/3-less-fat cream cheese
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • 12 ounces thawed frozen artichoke hearts
  • Cooking spray

Preparation

Preheat oven to 400°. Place garlic cloves and chopped green onion in a food processor; process until chopped. Add Parmesan, mayonnaise, cream cheese, lemon juice, and crushed red ­pepper; process until almost smooth. Stir in artichoke hearts. Spoon mixture into a 3-cup gratin dish coated with cooking spray. Bake at 400° for 15 minutes.

Nutritional Information

Amount per serving
  • Calories: 102
  • Fat: 6.2g
  • Saturated fat: 2.4g
  • Sodium: 235mg
advertisement

Go to full version of

Hot Artichoke Dip recipe

advertisement