Hot Artichoke-Cheese Dip

This warm dip is just the thing when you hanker for a creamy, cheesy snack. And because you are likely to have the ingredients on hand in the fridge and freezer, it's also great for impromptu entertaining.

Yield: 12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)

Ingredients

• 2  garlic cloves
• 1  green onion, cut into pieces
• 1/3  cup  (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided
• 1/3  cup  reduced-fat mayonnaise
• 1/4  cup  (2 ounces) 1/3-less-fat cream cheese
• 1  tablespoon  fresh lemon juice
• 1/4  teaspoon  crushed red pepper
• 12  ounces  frozen artichoke hearts, thawed and drained
• Cooking spray
• 24  (1/2-ounce) slices baguette, toasted

Preparation

1. Preheat oven to 400°.

2. Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette.

Nutritional Information

Calories:

126 (24% from fat)

Fat:

3.4g (sat 1.3g,mono 0.6g,poly 0.5g)

Protein:

5.1g

Carbohydrate:

20.8g

Fiber:

2.3g

Cholesterol:

7mg

Iron:

1.1mg

Sodium:

334mg

Calcium:

59mg