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Artichoke and Parmesan Spread

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.


  • 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


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.


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

Recipe Source: myOptumHealth

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