Skinny Artichoke Dip


Skinny Artichoke Dip
Is it possible to lighten up this crusty, bubbly, rich dip, which normally oozes with artichoke flavor? Easily! When it comes to calories, artichokes are almost “free”—a half cup of artichokes has only 35 calories. As cheeses go, Parmesan is on the light side—there are only 55 calories in 2 tablespoons—and since this dip easily serves 10, that means you get big cheese flavor with every scoop. I promise this party dip will get devoured quickly, and your guest won’t even know you’ve reduced the calories.
1 large shallot, halved
2 cans (13.75 oz/390 g each) artichoke hearts packed in water, well drained
1/2 cup/120 ml reduced-fat mayonnaise
1/2 cup/120 ml reduced-fat sour cream
1 tbsp fresh lemon juice
1 cup (4 oz/115 g) freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
1/2 tsp kosher or sea salt
Freshly ground pepper
1/3 cup/40 g unseasoned dry bread crumbs
1 1/2 tsp finely minced fresh oregano
2 tsp extra-virgin olive oil
Skinny Dippers: Crostini, Baked Pita Chips, Parmesan-Crusted Pita Chips, Baked Bagel Chips, Baked Wonton Crisps
In the workbowl of a food processor fitted with the metal blade, pulse the shallot and artichoke hearts until coarsely chopped.
In a medium bowl, combine the mayonnaise, sour cream, lemon juice, Parmesan, and salt. Add the chopped shallots and artichokes, and mix until well combined. Season to taste with pepper. Transfer to a buttered 1 1/2-quart/1.4-l shallow baking dish.
In a small bowl, combine the bread crumbs, oregano, and olive oil, mixing until the oil evenly coats the bread crumbs.
Position a rack in the upper third of the oven and preheat the oven to 400ºF/200°C/gas 6. Just before baking, sprinkle the bread-crumb mixture on top of the artichoke dip. Bake the dip until the bread crumbs are toasty brown and the dip is bubbling at the edges, 20 to 25 minutes. Serve hot.
Makes about 4 cups/1 l (serving size: 2 tbsp)
Dip Do-Ahead
The dip, without the bread-crumb topping, can be prepared, covered, and refrigerated up to 2 days in advance. Remove the dip from the refrigerator 40 minutes before baking. The topping can be prepared up to 8 hours ahead and sprinkled on just before baking.


This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.