Creamy Artichoke Dip

Serve with Pecorino-Black Pepper Breadsticks. To make this the night before, combine dip ingredients, spoon into the baking dish, cover, and refrigerate. Let stand at room temperature for 30 minutes before baking.

Yield: 6 servings (serving size: about 1/3 cup)

Ingredients

• 1/2  cup  (4 ounces) block-style fat-free cream cheese, softened
• 1/4  cup  reduced-fat mayonnaise
• 3  tablespoons  grated fresh Parmesan cheese
• 2  teaspoons  minced garlic
• 2  teaspoons  fresh lemon juice
• 1/2  teaspoon  hot pepper sauce (such as Tabasco)
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 2  (9-ounce) packages frozen artichoke hearts (about 2 cups), thawed and chopped
• Cooking spray

Preparation

Preheat oven to 350°.

Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm.

Nutritional Information

Calories:

72 (30% from fat)

Fat:

2.4g (sat 0.8g,mono 0.2g,poly 0.0g)

Protein:

5.7g

Carbohydrate:

8.3g

Fiber:

4.1g

Cholesterol:

5mg

Iron:

0.5mg

Sodium:

352mg

Calcium:

129mg