Hot Artichoke Dip

  • 1/2 C reduced-fat sour cream
  • 1/3 C reduced-fat mayonnaise
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. salt
  • 2 (14oz.) cans artichoke hearts, rinsed and drained, divided
  • 1 (15.5oz.) can Great Northern beans, rinsed and drained
  • 1 C (4oz.) grated fresh Parmigiano-Reggiano cheese, divided
  • 2 Tbs. chopped fresh parsley, divided
  • 3 garlic cloves, minced
  • Cooking Spray

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 mixture into an 8-inch square baking dish coated with cooking spray; sprinkle top with remaining 1/4 cup of cheese and remaining 1 tablespoon parsley. Bake at 400 for 25 minutes or until bubbly. (Serving size: 1/3 cup)

Date Added:October 15, 2006
Source:Cooking Light

Bake, Process


2006, 2008
2 Points Per Serving
Although initially served hot, this dip will stay delicious as it cools. Serve with fresh vegetables and crackers.