Hot Artichoke Dip

Hot Artichoke Dip
Photo by Jan Smith

Ingredients

  • Cooking spray
  • 1 (15.5-ounce) can Great Northern beans, rinsed and drained
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
  • ½ cup reduced-fat sour cream
  • 3 garlic cloves, minced
  • 2 (14-ounce) cans artichoke hearts, rinsed and drained, divided
  • 1 tablespoon fresh lemon juice
  • + 3 more ingredients
    • 2 tablespoons chopped fresh parsley, divided
    • 1/3 cup reduced-fat mayonnaise
    • ½ teaspoon salt

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 ...

View full recipe at My Recipes

Comments

Variations on Hot Artichoke Dip

  • Hot Artichoke Dip
    • Dash of lemon juice
    • 2 (14-ounce) cans artichoke hearts, drained and chopped
    • 1/4 teaspoon garlic salt
    • 2 cups mayonnaise


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