Yummy Artichoke Dip

Courtesy of Marthastewart.com

Another gem of the night was made by Jill. It was salty, creamy, and down right perfect sitting beside the other dips of the night. We were fed quite well all weekend.

Ingredients:

• 2 cans (14-ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped.
• 1/2 cup light mayonnaise.
• 1/4 cup plus 1 tablespoon grated Parmesan cheese.
• 1 tablespoon lemon juice.
• 1 garlic clove, coarsely chopped.
• 1 scallion, minsed, plus more for garnish.
• Crudites and/or whole wheat pita chips.

Directions:

• Preheat oven to 450 degrees. In a food processor, place half the artichokes, the mayonnaise, cup Parmesan, lemon juice, and garlic. Process until smooth.
• Add scallions and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
• Bake until golden and bubbling, 30-35 minutes. Garnish with scallions, and serve with crudites and/or whole wheat pita chips.