This is my husband’s favorite appetizer, and can be made early in the day — you may need to bake it 5 minutes longer if coming from the refrigerator. Doubles easily.
- 1 14-oz. can artichoke hearts, drained and squeezed dry
- 1 cup plus 1 TBS freshly grated Parmesan cheese
- 1/4 cup reduced-fat mayonnaise
- 1 garlic clove
- zest from one lemon
- dash of cayenne pepper
- salt and freshly ground black pepper to taste
In a food processor, mince garlic clove.
Add remaining ingredients except for 1 TBS Parmesan;
process until smooth, stopping once or twice to scrape down sides of bowl.
Transfer mixture to a small oven-proof dish and sprinkle with remaining Parmesan. Bake in a 400 degree oven for 15 – 20 minutes, or until hot and the top is golden. Serve with crackers or French bread.