Hot Artichoke Dip
ACTIVE: 10 minutes TOTAL: 20-30 minutes
Our healthier version of the cocktail party favorite loads up on artichokes and plenty of
Parmesan cheese, garlic and lemon zest for flavor. Who says healthier can’t taste better?
2 14-ounce cans artichoke hearts, rinsed
2 cups freshly grated Parmesan cheese plus 2 tablespoons, divided
½ cup low-fat mayonnaise
2 cloves garlic, minced
2 teaspoons freshly grated lemon zest
Cayenne pepper to taste
¼ teaspoon salt
Freshly ground pepper to taste
1. Preheat oven to 400°F.
2. Chop artichoke hearts in a food processor. Add 2 cups Parmesan, mayonnaise, garlic,
lemon zest, cayenne, salt and pepper; puree until smooth. Divide between two 2-cup gratin
or other shallow baking dishes. Sprinkle each with 1 tablespoon Parmesan.
3. Bake the dip until golden on top and heated through, 10 to 20 minutes.
Calories 30, Fat 1g (sat 1g), Cholesterol 3mg, Fiber 2g, Total sugars 1g, Protein 2g,
Sodium 103mg, Potassium 59mg, Folate 17mcg, Calcium 48mg.
Make Ahead Tip: Prepare Step 2, cover and refrigerate for up to 2 days.