2 14-ounce cans artichoke hearts, rinsed
2 cups plus 2 tablespoons freshly grated Parmesan cheese, divided
1/2 cup low-fat mayonnaise
2 cloves garlic, minced
2 teaspoons freshly grated lemon zest
Cayenne pepper, to taste
1/4 teaspoon salt
Freshly ground pepper, to taste
Preheat oven to 400°F.
Chop artichoke hearts in a food processor. Add 2 cups Parmesan, mayonnaise, garlic, lemon zest, cayenne, salt and pepper; puree until smooth. Divide between two 2-cup gratin or other shallow baking dishes. Sprinkle each with 1 tablespoon Parmesan.
Bake the dip until golden on top and heated through, 10 to 20 minutes.
Per 2-tablespoon serving:
3 g fat
1 g sat
6 g carbohydrates
0 g total sugars
4 g protein
3 g fiber
SmartPoints value : 2
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