Hot Artichoke Parmesan Spread

Description

This update of a holiday entertaining classic delivers all of the rich flavor with far less of the usual fat. Serve with pita crisps or toasted slices of French bread.

• Source: Eating Well Diabetes Cookbook
• Formatted by Chupa Babi in MC: 07.14.07
• Active time: 15 minutes | Total time: 30 minutes
• Makes about 1⅓ cups

Ingredients

• 1 x 14-ounce can artichoke hearts, drained
• 1 cup plus 1 tablespoon freshly grated Parmesan cheese, divided
• ¼ cup reduced-fat mayonnaise
• 1 clove garlic, finely chopped
• 1 teaspoon freshly grated lemon zest
• dash of cayenne pepper
• salt and freshly ground pepper to taste

Procedures

1. Preheat oven to 400°F.
2. Place artichoke hearts in the center of a clean kitchen towel; gather up the ends and twist firmly to extract all the moisture.
3. Combine the artichokes, 1 cup Parmesan cheese, mayonnaise, garlic, lemon zest and cayenne pepper in a food processor.
4. Process until smooth, scraping down the sides of the bowl.
5. Season with salt and black pepper.
6. Spread the mixture in an even layer in a small ovenproof gratin dish.
7. Sprinkle with the remaining 1 tablespoon Parmesan cheese and bake until the top is golden, about 15 minutes.
8. Serve warm.

Nutritional information

Per serving:

• Per tablespoon: 31 calories | 2 g fat (1 g sat, 0 g mono) | 3 mg cholesterol | 3 g carbohydrate | 2 g protein | 1 g fiber | 109 mg sodium | 71 mg potassium.
• 0 Carbohydrate Servings