Baked Artichoke Dip

Adapted from The Cooking Club Cookbook , the "The Quick Fix" chapter.

Makes 8 servings (about 2 tablespoons per serving)

Food stylist: Dan Becker

• 2 14-ounce cans artichoke hearts, drained and chopped
• 3/4 cup grated Parmesan cheese
• 3/4 cup fat-free or "lite" mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• Pita bread or crackers, for serving

• 1. In a large bowl, combine the chopped artichoke hearts, Parmesan cheese, mayonnaise, lemon juice, garlic salt, and pepper. Spoon the mixture into a baking dish suitable for serving
• 2. Bake at 375 degrees for about 20 minutes, or until the top is golden brown. Serve warm with sliced pita bread or whole-wheat crackers.

Nutrients per serving:
Calories: 92
Fat: 4g
Cholesterol: 12mg
Carbohydrate: 10g
Sodium: 602mg
Protein: 6g
Total dietary fiber: 4g

September & October 2004

Photographer: Leigh Beisch

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