Hot Artichoke Dip
Serves 16

Serve this tasty appetizer with wheat thins or thin-sliced toasted French Bread.

Ingredients
2 (15 oz) cans artichokes, drained; reserve 2 Tbsp. liquid
1 Tbsp. lemon juice
1/3 c. fat-free mayonnaise
1/4 c. Parmesan cheese
2 Tbsp. olive oil
1 c. fine bread crumbs
1 tsp. hot pepper sauce
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
Salt and pepper to taste

Preparation

• Pre-heat oven to 350 degrees. In a food processor or blender, blend together the artichoke hearts, lemon juice, mayonnaise, olive oil and Parmesan cheese until smooth (about 1 minute). Add other ingredients and blend until well-mixed.
• Pour into small non-stick casserole dish.
• Bake for 20-25 minutes or until browned and puffed.
• Serve with wafers or French Bread.

Serving Size: 2 Tbsp.
Exchanges Per Serving:
1/2 Starch
1/2 Fat
Carb Choice: 1/2