This is a fantastic dip! It was in the September 2008 issue of Cooking Light magazine, and it’s a keeper! They serve it with toasted baguette slices, I used Hint of Salt Triscuits and it was divine! Just like the full fat version, this is tasty as can be, and make no mistake, this isn’t super light, just a bit lighter!
You can click HERE to be taken directly to this recipe, so that it’s quick to print, it’s on the MyRecipes.com website where they have all the Cooking Light recipes or you can check it out from here:
Hot Artichoke-Cheese Dip
Cooking Light – September 2008
Yield: 12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)
2 garlic cloves (I didn’t use garlic)
1 green onion, cut into pieces
1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided (I used regular Parmesan)
1/3 cup reduced-fat mayonnaise (I used Canola Mayo)
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 (the package I bought was 10oz and it was fine)
1. Preheat oven to 400°.
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, that I have heated in the oven and sliced fairly thin.
Calories: 126, Fat: 3.4g, Protein: 5.1g, Carbohydrate: 20.8g, Fiber: 2.3g, Cholesterol: 7mg, Iron: 1.1mg, Sodium: 334mg, Calcium: 59mg
Have a great day… catch you back here tomorrow!
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