Hot Artichoke-Parmesan Dip

By Lonnie

This update of a holiday entertaining classic delivers all of the rich flavor with far less of the usual fat. Serve with pita crisps or toasted slices of French bread.

Ingredients

• 1 14-ounce can artichoke hearts, drained
• 1 cup plus 1 tablespoon freshly grated parmesan cheese
• 1/4 cup reduced-fat mayonnaise
• 1 clove garlic, finely chopped
• 1 teaspoon freshly grated lemon zest
• Dash of cayenne pepper
• salt & freshly ground pepper to taste
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Preparation

Step 1

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.