Creamy Artichoke Dip
Cooking Light September 2007

Ingredients:

• 1/2 cup (4oz) block style fat free cream cheese, soft
• 1/4 cup reduced fat mayonnaise
• 3 tbsp grated fresh Parmesan cheese
• 2 tsp minced garlic
• 2 tsp fresh lemon juice
• 1/2 tsp hot pepper sauce (like Tabasco)
• 1/4 tsp kosher salt
• 1/4 tsp fresh ground black pepper
• 2 pkgs frozen artichoke hearts, thawed & chopped
• Cooking Spray

Directions:

Combine all ingredients except the artichoke hearts and cooking spray; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8 inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixxtxure is hot and begins to brown. Serve warm with fresh cut veggies and bread sticks.

To make ahead: After mixing, spoon artichoke mixture into single serving ramekins, cover and refrigerate. When ready to eat, just take out of the fridge and follow baking instructions (allow extra time since they are cold). Keep veggies pre-cut in a re-sealable containger with ice water in the refrigerator.