Posted by ehme on December 15th, 2007 in Appetizers

 Print ME!

• 1/2 cup reduced-fat sour cream
• 1/3 cup reduced-fat mayonnaise
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 2 (14-ounce) cans artichoke hearts, rinsed and drained, divided
• 1 (15.5-ounce) can Great Northern beans, rinsed and drained
• 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
• 2 tablespoons 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 Parmigiano-Reggiano cheese and remaining 1 tablespoon parsley. Bake at 400° for 25 minutes or until bubbly.

–Cooking Light Dec. 2005

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I love artichoke dip, and this one is a heck of a lot healthier than a lot of them out there.

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