Thursday, July 31, 2014

Hot Artichoke Parmesan Spread Campbell

Often the most memorable recipes are those inspired by friends who share their delectable offerings at casual get-togethers or leisurely weekend pot luck feasts. My friend Suzanne served this delicious low fat Artichoke Parmesan Spread as an appetizer during cocktail hour at a friend's annual Bridge cottage weekend in Muskoka this summer. A heart-smart update of the holiday entertaining classic, this Hot Artichoke & Parmesan Spread delivers all of the rich flavour with far less of the usual fat, for a tangy and delicious hors d'oeuvre that tastes naughty but it's not!

Hot Artichoke Parmesan Spread
Makes 1 1/2 cups

1 14 oz can artichoke hearts, drained
1 cup plus 1 tbsp freshly grated parmesan
4 tbsp reduced-fat mayonnaise
1 clove garlic, minced
1 tsp freshly grated lemon zest
dash of cayenne pepper
salt & freshly ground white pepper, to taste

Preheat oven to 400°F. Pat the artichoke hearts dry in paper towel. In a food processor or blender, combine the artichoke hearts and remainder of ingredients and process until smooth, scraping down the sides of the bowl as required. Season with salt and pepper to taste. Spread the mixture in an even layer in a small ovenproof baking dish, and sprinkle with remaining tablespoon of parmesan. Bake for about 15 minutes, or until the top is golden brown. Serve hot with low fat crackers or thin slices of toasted pita or baguette.