Hot Artichoke-Cheese Dip
(Appetizer or Snack)

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

DIRECTIONS

Preheat oven to 400 degrees.

Place garlic and onion in a food processor; process until finely-chopped. Add 1/4 cup Parmigiano-Reggiano cheese and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon misture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano.

Bake at 400 degrees for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette.

CALORIES: 126 (24% from fat). FAT: 3.4g (sat 1.3g, mono 0.6g, poly 0.5g). PROTEIN: 5.1g. CARB: 20.8g. FIBER: 2.3g. CHOL: 7mg. IRON: 1.1mg. Sodium: 334mg. CALC: 59mg.

SERVINGS: 12 (serving size — 2 1/2 tablespoons dip and 2 baguette slices)

Recipe from Cooking Light, September, 2008.