I had all these plans to post all the delicious things that we made and ate over Thanksgiving, but my laptop has a virus so all I can do at the moment is update with last night's food. Be patient - hopefully I will have a Thanksgiving update posted tonight.
This dip is super-easy, which is why I picked it. It was pretty yummy. We liked the addition of the crushed red pepper. But it definitely isn't even remotely close to our favorite spinach artichoke dip, and it's too similar not to draw comparisons. We enjoyed it but wouldn't make it again.
Hot Artichoke-Cheese Dip
Cooking Light, September 2008
This warm dip is just the thing when you hanker for a creamy, cheesy snack. And because you are likely to have the ingredients on hand in the fridge and freezer, it's also great for impromptu entertaining.
2 garlic cloves
1 green onion, cut into pieces
1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided
1/3 cup reduced-fat mayonnaise
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red pepper
12 ounces frozen artichoke hearts, thawed and drained
24 (1/2-ounce) slices baguette, toasted
1. Preheat oven to 400°.
2. Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette.
Yield: 12 servings