Hot Artichoke Parmigiano Dip

Name: Hot Artichoke Parmigiano Dip
Yield: serves 4
Ingredients: 16 thin slices whole-wheat baguette (about 1/6-inch thick); Salt and freshly ground black pepper; One 14-ounce can quartered artichoke hearts, drained and roughly chopped; 3 ounces frozen spinach, thawed and squeezed dry; 3/4 cup Rocco’s Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise such as Hellmann’s Low-Fat Mayonnaise Dressing; 3/4 cup grated Parmigiano-Reggiano cheese; 2 large garlic cloves, minced; Pinch of crushed red pepper

December 9, 2011

Although artichokes are delicious, don’t try to take down a fresh one. Even chefs have a hard time with them. Instead, use the best quality canned or jarred artichokes you can find. Just stay away from oil-packed artichokes, unless you want to turn this classic dip back into a high-fat dish. Using water-packed artichokes gives us wiggle room to use astonishingly tasty Parmigiano-Reggiano cheese.

Recipe notes

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