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ARTICHOKE PARMESAN DIP

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ARTICHOKE PARMESAN DIP



INGREDIENTS

1 14-ounce can artichoke hearts, drained1 cup plus 1 tablespoon freshly grated Parmesan cheese1/4 cup reduced-fat mayonnaise1 clove garlic, finely chopped1 teaspoon freshly grated lemon zestDash of cayenne pepperSalt & freshly ground pepper to taste
DIRECTIONS

Preheat oven to 400°F.Place artichoke hearts in the center of a clean kitchen towel; gather up the ends and twist firmly to extract all the moisture.Combine the artichokes, 1 cup Parmesan cheese, mayonnaise, garlic, lemon zest and cayenne pepper in a food processor. Process until smooth, scraping down the sides of the bowl. Season with salt and black pepper.Spread the mixture in an even layer in a small ovenproof gratin dish. Sprinkle with the remaining 1 tablespoon Parmesan cheese and bake until the top is golden, about 15 minutes. Serve warm.

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Ingredients

  • ARTICHOKE PARMESAN DIP
  • INGREDIENTS
  • 1 14-ounce can artichoke hearts, drained1 cup plus 1 tablespoon freshly grated Parmesan cheese1/4 cup reduced-fat mayonnaise1 clove garlic, finely chopped1 teaspoon freshly grated lemon zestDash of cayenne pepperSalt & freshly ground pepper to taste

Details

Preparation

Step 1

cayenne pepperSalt & freshly ground pepper to taste
DIRECTIONS

Preheat oven to 400°F.Place artichoke hearts in the center of a clean kitchen towel; gather up the ends and twist firmly to extract all the moisture.Combine the artichokes, 1 cup Parmesan cheese, mayonnaise, garlic, lemon zest and cayenne pepper in a food processor. Process until smooth, scraping down the sides of the bowl. Season with salt and black pepper.Spread the mixture in an even layer in a small ovenproof gratin dish. Sprinkle with the remaining 1 tablespoon Parmesan cheese and bake until the top is golden, about 15 minutes. Serve warm.

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