Hot Artichoke-Cheese Dip

2 garlic cloves

1 green onion, cut into pieces

1 cup (1½ ounces) grated Parmigiano-Reggiano cheese, divided

1 cup mayonnaise

¼ cup (2 ounces) cream cheese

1 tablespoon fresh lemon juice

¼ teaspoon crushed red pepper

12 ounces frozen artichoke hearts, thawed and drained

Cooking spray

24 slices baguette, toasted

 

1.  Preheat oven to 400°.

2.  Place garlic and onion in a food processor; process until finely chopped.

3.  Add ¼ cup Parmigiano-Reggiano, mayonnaise, cream cheese, lemon juice, and crushed red pepper and process until almost smooth.

4.  Add artichoke hearts pulsing until artichoke hearts are coarsely chopped.

5.  Spoon mixture into a 3-cup gratin dish coated with cooking spray.  Sprinkle evenly with remaining Parmigiano-Reggiano.

6.  Bake at 400° for 15 minutes or until thoroughly heated and bubbly.

 

Serve hot with toasted baguette slices.