Hot Artichoke Spread
Two 14-ounce can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
1 garlic clove, sliced
3/4 cup mayonnaise (I always use Hellmann’s)
Kosher salt and freshly ground black pepper
2 tablespoons panko or plain breadcrumbs
Sliced green onions
Pulse the artichokes, cheese, garlic, and mayonnaise in a food processor to a coarse texture.
Spoon into a decorative shallow baking dish and season with salt and pepper.
Refrigerate until ready to serve.
Preheat oven to 350º F, sprinkle with the breadcrumbs, and bake for 30 minutes, until bubbling and lightly browned.
Sprinkle with scallion tops. Serve with Toasted Pita Crisps.
Pairs Well With
WLS portion 2 tablespoons, Calories 34, fat 3g, carbs .5g, protein 1g