Artichoke Dip from Martha Stewart

Ingredients

Serves 8

• 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 fresh lemon juice
• 1 garlic clove, coarsely chopped
• 1 scallion, minced, plus more for garnish
• Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving

Directions

1. Preheat oven to 425. In a food processor, place half the artichokes, the mayonnaise, cup Parmesan, lemon juice, and garlic. Process until smooth.
2. Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
3. Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.