Hot Artichoke Dip
Although initially served hot, this dip will stay delicious as it cools. A combination of canned beans gives the dip body and creamy texture, and minimizes the need for sour cream and mayonnaise. Serve with fresh vegetables (such as carrots and celery) and crackers.
Yield: 12 servings (serving size: 1/3 cup)
Ingredients
- 1/2 cup reduced-fat sour cream
- 1/3 cup reduced-fat mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 2 (14-ounce) cans artichoke hearts, rinsed and drained, divided
- 1 (15.5-ounce) can Great Northern beans, rinsed and drained
- 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
- 2 tablespoons chopped fresh parsley, divided
- 3 garlic cloves, minced
- Cooking spray
Preparation
Preheat oven to 400°.
Combine first 4 ingredients in a food processor; add 1 can of artichokes and beans. Process until smooth. Add remaining can of artichokes, 3/4 cup of Parmigiano-Reggiano cheese, 1 tablespoon parsley, and garlic. Pulse 20 times or until artichokes are coarsely chopped.
Spoon mixture into an 8-inch square baking dish coated with cooking spray; sprinkle top with remaining 1/4 cup of Parmigiano-Reggiano cheese and remaining 1 tablespoon parsley. Bake at 400° for 25 minutes or until bubbly.
Nutritional Information
- Calories:
- 98 (37% from fat)
- Fat:
- 4g (sat 2.2g,mono 0.9g,poly 0.1g)
- Protein:
- 5.8g
- Carbohydrate:
- 10.3g
- Fiber:
- 2.4g
- Cholesterol:
- 9mg
- Iron:
- 0.5mg
- Sodium:
- 488mg
- Calcium:
- 108mg
Member Ratings and Reviews
![]()
I made this for my New Year's Eve party, and it was a winner. I had fresh dill on hand, which I thought worked beautifully with the artichokes, and provided more flavor than parsley. A dash of cayenne bumped it up as well. Served with baked pita chips, wedges of red pepper and baby carrots.01/11/10
![]()
This is one of the best & easiest dips I've ever made. It always gets rave reviews when I take it to parties or potlucks. Serve with pita chips (Stacy's if you can find them).05/13/09





