Cook Time:10 minsAdditional Time:20 minsTotal Time:30 minsServings:21Yield:about 2 2/3 cupsJump to Nutrition Facts
Cook Time:10 minsAdditional Time:20 minsTotal Time:30 minsServings:21Yield:about 2 2/3 cups
Cook Time:10 mins
Cook Time:
10 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:21
Servings:
21
Yield:about 2 2/3 cups
Yield:
about 2 2/3 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 14-ounce cans artichoke hearts, rinsed2 cups plus 2 tablespoons freshly grated Parmesan cheese, divided½cuplow-fat mayonnaise2clovesgarlic, minced2teaspoonsfreshly grated lemon zestCayenne pepper, to taste¼teaspoonsaltFreshly ground pepper, to taste
Cook Mode(Keep screen awake)
Ingredients
2 14-ounce cans artichoke hearts, rinsed
2 cups plus 2 tablespoons freshly grated Parmesan cheese, divided
½cuplow-fat mayonnaise
2clovesgarlic, minced
2teaspoonsfreshly grated lemon zest
Cayenne pepper, to taste
¼teaspoonsalt
Freshly ground pepper, to taste
DirectionsPreheat oven to 400 degrees F.Chop artichoke hearts in a food processor. Add 2 cups Parmesan, mayonnaise, garlic, lemon zest, cayenne, salt and pepper; puree until smooth. Divide between two 2-cup gratin or other shallow baking dishes. Sprinkle each with 1 tablespoon Parmesan.Bake the dip until golden on top and heated through, 10 to 20 minutes.TipsMake Ahead Tip: Prepare Step 2, cover and refrigerate for up to 2 days.Originally appeared: EatingWell Magazine, November/December 1998
Directions
Preheat oven to 400 degrees F.Chop artichoke hearts in a food processor. Add 2 cups Parmesan, mayonnaise, garlic, lemon zest, cayenne, salt and pepper; puree until smooth. Divide between two 2-cup gratin or other shallow baking dishes. Sprinkle each with 1 tablespoon Parmesan.Bake the dip until golden on top and heated through, 10 to 20 minutes.TipsMake Ahead Tip: Prepare Step 2, cover and refrigerate for up to 2 days.
Preheat oven to 400 degrees F.
Chop artichoke hearts in a food processor. Add 2 cups Parmesan, mayonnaise, garlic, lemon zest, cayenne, salt and pepper; puree until smooth. Divide between two 2-cup gratin or other shallow baking dishes. Sprinkle each with 1 tablespoon Parmesan.
Bake the dip until golden on top and heated through, 10 to 20 minutes.
Tips
Make Ahead Tip: Prepare Step 2, cover and refrigerate for up to 2 days.
Originally appeared: EatingWell Magazine, November/December 1998
Rate ItPrint
Nutrition Facts(per serving)34Calories2gFat4gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
