Homemade Dips (Part 2)

posted Apr 25, 2014, 7:11 PM by Unknown user   [ updated Apr 25, 2014, 7:26 PM by JolieT 72 ]

Artichoke Dip

Add some extra veggies, subtract the extra fat, and scoop up this guilt-free indulgence.

  • 2 can(s) (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
  • 1/2 cup(s) light mayonnaise
  • 1/4 cup(s) grated Parmesan cheese
  • 1 tablespoon(s) grated Parmesan cheese
  • 1 tablespoon(s) fresh lemon juice
  • 1 clove(s) garlic, coarsely chopped
  • 1 scallion, plus more for garnish
  • Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving
  1. Preheat oven to 425 degrees F. In a food processor, place half the artichokes, the mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth.
  2. Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
  3. Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.