Creamy Artichoke Dip

Adapted from Cooking Light, September 2007

Makes 6 servings



  •     1/2 cup (4 ounces) block-style fat-free cream cheese, softened
  •     1/4 cup reduced-fat mayonnaise
  •     3 tablespoons grated fresh Parmesan cheese
  •     2 teaspoons minced garlic
  •     2 teaspoons fresh lemon juice
  •     1/2 teaspoon hot pepper sauce (such as Tabasco)
  •     1/4 teaspoon kosher salt
  •     1/4 teaspoon freshly ground black pepper
  •     2 (9-ounce) packages frozen artichoke hearts (about 2 cups), thawed and chopped
  •     Cooking spray


Step 1: Preheat oven to 350°.

Step 2: Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts.

Step 3: Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm.

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