Hot Artichoke-Cheese Dip

By Gina G

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

Preparation

Step 1

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.