Ingredients • 4 ounces block-style fat-free cream cheese, softened • ¼ cup reduced-fat mayonnaise • 3 tablespoons grated fresh Parmesan cheese • 2 teaspoons minced garlic • 2 teaspoons fresh lemon juice • ½ teaspoon hot pepper sauce (Tabasco) • ¼ teaspoon kosher salt • ¼ teaspoon freshly ground black pepper • 2 (9-ounce) packages frozen artichoke hearts (about 2 cups), thawed and chopped • Cooking spray
PREPARATION Prep Time: 5 minutes Bake Time: 30 minutes Preheat oven to 350°. In a large mixing bowl, combine all but artichokes and cooking spray. Blend well until mixture is smooth. Stir in artichoke hearts. Spray an 8-inch square baking dish with cooking spray. Spoon mixture into the dish and spread evenly. Bake at 350° for 30 minutes or until dip is hot, and tops and edges begin to brown. Serve warm with raw vegetables and sturdy crackers.
Yield: 6 servings of 1/3 cup each
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