Ingredients

Ingredients

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

Cooking spray

24 (1/2-ounce) slices baguette, toasted

Preparation

Preparation

  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.

Nutritional Information Calories:126 (24% from