The Essential EatingWell Cookbook by Chris, WebAdmin.

Hot Artichoke Dip

Cheesy, rich and delicious, this update of an entertaining classic delivers all the fabulous flavor with far less fat. Serve with Toasted Pita Crisps (page 47) or toasted slices of crusty whole-wheat bread.

• 2 14 ounce cans artichose hearts, rinsed
• 2 cups plus 2 tablesppons freshly grated Parmesan cheese
• 1/2 cup reduced-fat mayonnaise
• 2 cloves garlic, minced
• 2 teaspoons freshly grated lemon zest, preferably organic
• Cayenne pepper to taste
• Salt & freshly ground pepper to taste

Preheat oven to 400 F.

Chop artichoke hearts in a food processor. Add 2 cups Parmesan, mayonnaise, garlic, lemon zest and cayenne; puree until smooth. Season with salt and pepper.

Place in two gratin or shallow baking dishes ( 2 cup capacity). Sprinkle each dish with 1 tablespoon Parmesan.

Bake the dip until golden on top and heated through, 10 to 20 minutes.

Prep Time: 10 minutes

Start to Finish: 20-30 minutes

To Make Ahead: Prepare up to baking. Cover and refrigerate for up to 2 days.

Ease of Preparation: Easy

Makes about 2 2/3 cups

Per Tablespoon:

31 Calories; 2 g Fat (1 g sat, 0 g mono); 3 mg Cholesterol; 3 g Carbohydrate; 2 g Protein; 1 g Fiber; 109 mg Sodium.

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