Hot Artichoke-Parmesan Spread with Crackers

by Jennifer

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.


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