Recipes

Artichoke and Cheese Dip

This warm 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.

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

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

Directions

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.