Artichoke and Parmesan Spread


This classic spread maintains its rich flavor with far less fat. Serve with cut-up pieces of whole-wheat pita or wholegrain crackers.


1 can (14 oz.) artichoke hearts, drained
1 cup freshly grated Parmesan cheese
1/4 cup reduced-fat mayonnaise
2 cloves garlic, finely chopped
1 tsp. freshly grated lemon zest
Dash of cayenne pepper
Salt and freshly ground pepper to taste
5 T lime juice
1/4 cup chopped fresh cilantro
Salt and pepper to taste


1.  Preheat oven to 400 degrees F. Place artichoke hearts in the center of a clean kitchen towel; gather up the ends and twist firmly to extract all the moisture.

2.  Combine the artichokes, Parmesan cheese (all but one T), mayonnaise, garlic, lemon zest and cayenne pepper in a food processor. Process until smooth, scraping down the sides of the bowl. Season with salt and black pepper.

3.  Spread the mixture in an even layer in a small ovenproof gratin dish. Sprinkle with the remaining tablespoon of Parmesan cheese and bake until the top is golden, about 15 minutes. Serve warm.

Yield: about 20 servings, 1 T each




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