Por This rich, creamy, warm dish sounds complicated but it is very easy.Your guests will think you have pulled out all the stops.
Makes 2 Cups
1 4-ounce can artichoke hearts (not marinated), drained well
3 tablespoons Parmesan,Asiago, or Romano cheese, shredded
2 tablespoons reduced-fat or nonfat mayonnaise
2 garlic cloves, peeled and crushed
1 teaspoon Aleppo pepper or cayenne pepper to taste
2 tablespoons roasted red pepper, chopped (use canned)
¾ cup plain low-fat yogurt
Paprika for garnish
Preheat oven to 350ºF. Place artichokes, cheese, mayonnaise, garlic, and peppers in food processor. Process until
artichokes are finely chopped. Combine mixture with yogurt, stir in chopped red pepper, and spoon into small
baking dish. Bake until hot, about 20 minutes. Sprinkle with paprika. Serve with toasted English muffin wedges,
Melba toast, or fat-free crackers.
NOTE: If you must use marinated artichokes, add a little granulated sugar or Splenda® to offset vinegar.