Artichoke and Parmesan Spread

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This classic spread maintains its rich flavor with far less of the usual fat. Serve with cut-up pieces of whole-wheat pita or wholegrain crackers.

Ingredients

• 1 can (14 oz.) artichoke hearts, drained
• 1 cup freshly grated Parmesan cheese
• 1/4 cup reduced-fat mayonnaise
• 2 cloves garlic, finely chopped
• 1 tsp. freshly grated lemon zest
• Dash of cayenne pepper
• Salt and freshly ground pepper to taste

Preparation

Preheat oven to 400 degrees F. Place artichoke hearts in the center of a clean kitchen towel; gather up the ends and twist firmly to extract all the moisture.

Combine the artichokes, Parmesan cheese (all but one tablespoon), mayonnaise, garlic, lemon zest and cayenne pepper in a food processor. Process until smooth, scraping down the sides of the bowl. Season with salt and black pepper.

Spread the mixture in an even layer in a small ovenproof gratin dish. Sprinkle with the remaining tablespoon of Parmesan cheese and bake until the top is golden, about 15 minutes. Serve warm.

Yield

About 20 servings, 1 tablespoon each

Nutritional Information

Per serving:
Calories 31
Fat 2g
Cholesterol 3mg
Carbohydrate 2.5g
Protein 0.7g
Sodium 109mg
Fiber 1g

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