Servings:
Makes 8 servings
AVERAGE RATING
Ingredients
- 1 can (14 ounces) artichoke hearts in water, rinsed, drained and coarsely chopped
- 4 ounce reduced-fat bar cream cheese
- 1/4 cup plus 1 tablespoon grated parmesan
- 1 tablespoon fresh lemon juice
- 1 tablespoon small garlic clove, chopped
- 1/8 teaspoon cayenne pepper
- 2 teaspoon scallions, sliced
- 1 teaspoon package (10 ounces) frozen chopped spinach, thawed and squeezed dry
Preparation
Baking Directions:
Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne and 3 tablespoons water.
Process until smooth.
Add scallions, remaining artichokes and spinach; pulse briefly.
Transfer mixture to a serving bowl.
(To store, refrigerate, up to 2 days.)
Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.