Hot Artichoke Dip - - Jackson, MS

Jackson Heart Clinic

Hot Artichoke Dip

  • 2 (14 oz.) can artichoke hearts
  • 1/2 c. reduced-fat mayonnaise
  • 2 c. Parmesan Cheese
  • 2 minced garlic cloves
  • 2 tsp. freshly grated lemon zest
  • Cayenne Pepper to taste
  • Ground black pepper to taste


Drain and rinse artichokes in a colander.  Shake to remove excess water.  Chop in a food processor (or by hand, chopped fine).  Add the mayonnaise, Parmesan Cheese, garlic, lemon zest and cayenne pepper and process until smooth (can mix ingredients in blender and puree instead, if needed).  Season with black pepper.  Spray two 2-cup gratin or shallow baking dishes lightly with cooking spray.  Divide the mixture between the two dishes.  The dip can be prepared to this point up to 2 days ahead.  Sprinkle each dish with 1 tablespoon Parmesan cheese and bake 400° for 10 to 20 minutes, or until top is golden and dip is heated through.  Serve with pita chips or bagel chips.


1 Tablespoon

Per Serving:

Calories 30

Total Fat 1g

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