Hot Artichoke-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.

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

directions

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.
3
Yield
4
12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)

notes

Nutritional Information CALORIES 126(24% from fat); FAT 3.4g (sat 1.3g,mono 0.6g,poly 0.5g); IRON 1.1mg; CHOLESTEROL 7mg; CALCIUM 59mg; CARBOHYDRATE 20.8g; SODIUM 334mg; PROTEIN 5.1g; FIBER 2.3g

Source: Cooking Light