Name: Light and Creamy Hot Artichoke Dip
Yield: Serves 12 (Makes 4 cups)
Ingredients: 1 slice hearty white sandwich bread; 2 tablespoons grated Parmesan cheese; 2 (9-ounce) packages frozen artichoke hearts; 3 teaspoons olive oil; 1/2 teaspoon table salt; 1/4 teaspoon ground black pepper; 1 medium onion, chopped fine; 2 cloves garlic, minced; 2 teaspoons minced fresh thyme leaves; 1 cup light cream cheese, at room temperature; 1/2 cup shredded low-fat cheddar cheese; 1/4 cup low-fat sour cream; 2 tablespoons grated Parmesan cheese; 2 tablespoons lemon juice; 2 tablespoons chopped parsley; 1/2 teaspoon cayenne pepper

Why This Recipe Works

We developed our Light and Creamy Hot Artichoke Dip recipe with all the flavor of the original, but only a fraction of the calories and cholesterol. We substituted light cream cheese, low-fat sour cream, and low-fat cheddar cheese for the full-fat originals. We pumped up the seasonings and added deep-flavored Parmesan cheese to compensate for the missing fat. Finally, we finished our Light and Creamy Hot Artichoke Dip with fresh bread crumbs for the crispest texture.

Instructions

Adjust oven rack to upper-middle position and heat oven to 375 degrees. Lightly spray 2-quart casserole dish with cooking spray.

For the topping: Process bread and cheese in food processor until finely ground, about 15 seconds.

For the base: Toss frozen artichoke hearts (do not thaw) with 1 teaspoon of the olive oil, salt, and pepper on foil-lined rimmed baking sheet. Roast in 450-degree oven until browned around edges, 20 to 25 minutes. Cool 10 minutes, then chop coarse.

Heat remaining 2 teaspoons olive oil in large nonstick skillet over medium-high heat until shimmering. Add onion and cook until soft, about 6 minutes. Add artichokes and cook until beginning to brown and liquid evaporates, about 5 minutes. Add garlic and thyme and cook until fragrant, about 1 minute.

Pulse cream cheese, cheddar, sour cream, Parmesan, lemon juice, parsley, and cayenne with prepared artichoke mixture until coarsely chopped, about ten 1-second pulses. Season with salt and pepper. Scrape mixture into prepared dish. (Dip can be wrapped in plastic and refrigerated for up to 2 days. Bring back to room temperature before baking.)

Sprinkle topping over dip and lightly spray crumbs with cooking spray. Bake until browned and bubbly, about 20 minutes. Serve.