Menu Enter a recipe name, ingredient, keyword...

lindybug

Artichoke Dip

By

Rate this recipe 0/5 (0 Votes)

Ingredients

  • 2 (14 oz) cans artichoke hearts in water, rinsed, drained and coarsely chopped
  • 1/2 cup light mayo
  • 1/4 cup plus 1 Tbsp grated Parmesan
  • 1 Tbsp fresh lemon juice
  • 1 garlic clove, coarsely chopped
  • 1 scallion, minced plus more for garnish
  • Raw veggies or whole wheat pita chips, for serving

Details

Servings 8

Preparation

Step 1

Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayo, 1/4 cup Parmesan, lemon juice and garlic. Process until smooth.

Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1 qt baking dish. Top with remaining Tbsp Parmesan.

Bake until golden and bubbling, 30-35 min. Garnish with scallion and serve with crudites or pita chips.

‚Äč

You'll also love

Review this recipe

Hot Artichoke and Asiago Cheese Dip Chicken, Artichoke and Cannellini Bean Spezzatino