Warm Artichoke Dip

  • 14 oz. can artichoke heart, drained
  • 2 cloves garlic
  • 1 Tbsp lemon juice
  • 1/3 cup low-fat sour cream
  • 1/3 cup nonfat mayonnaise
  • 1 tsp cornstarch
  • 3 Tbsp grated Parmesan cheese
  • 2 Tbsp bread crumbs
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Preheat oven to 375° F.

In food processor finely chop the artichoke hearts.

Combine with the remaining ingredients except the bread crumbs.

Pulse until chopped and mixed. Spoon the mixture into a coated 1 quart casserole.

Top with the bread crumbs. Bake until golden and bubbly, for about 20 minutes.

Serve with pita crisps.

Servings: 10
Submitted by: Recipe Group Member