Shelly's Recipe

LIGHT AND CREAMY HOT ARTICHOKE DIP

Category: Dips - Hot

Topping
1 slice hearty white sandwich bread
2 tbsp grated Parmesan cheese

Creamy Base
2 (9-oz) pkg frozen artichoke hearts
3 tsp olive oil
1/2 tsp table salt
1/4 tsp ground black pepper
1 medium onion , chopped fine
2 cloves garlic , minced
2 tsp 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 tbsp grated Parmesan cheese
2 tbsp lemon juice
2 tbsp chopped parsley
1/2 tsp cayenne pepper

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 tsp 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 tsp 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.

Makes 4 cups serving 12