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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This artichoke cheese 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. 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.
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