Artichoke Dip

Name: Artichoke Dip
Prep time: 10 min
Total time: 45 min
Ingredients: 2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped; 1/2 cup light mayonnaise; 1/4 cup plus 1 tablespoon grated Parmesan cheese; 1 tablespoon fresh lemon juice; 1 garlic clove, coarsely chopped; 1 scallion, minced, plus more for garnish; Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving

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Prep Time: 10 minutes

Total: 45 minutes

Author : Martha Stewart

Ingredients

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2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped1/2 cup light mayonnaise1/4 cup plus 1 tablespoon grated Parmesan cheese1 tablespoon fresh lemon juice1 garlic clove, coarsely chopped1 scallion, minced, plus more for garnishCrudites (such as raw pepper wedges) or whole-wheat pita chips, for serving

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Instructions

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Step 1

Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth.

Step 2

Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.

Step 3

Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.