Gluten-free Artichoke Dip
- 2 14-ounce cans artichoke hearts, drained and finely chopped
- 1 ½ cups Parmesan cheese, plus more for topping
- ¼ cup low-fat mayonnaise
- 1 cup low-fat sour cream
- 5-6 garlic cloves, chopped
- 3 tablespoons Worcestershire sauce
- ¼ cup chopped green onion
- Juice of one lemon
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 4-ounce can green chilies, drained and chopped, optional
- 1 tablespoon Tabasco sauce, optional
- Preheat the oven to 425°. Grease a medium-sized oven-proof dish.
- Add all ingredients to prepared dish; stir to combine.
- Sprinkle an additional ½ cup of grated Parmesan cheese over the top of the dip.
- Bake for 40-50 minutes, until the top is lightly browned.
- Serve with tortilla chips or gluten-free baguette slices.
Recipe by The California Table at http://thecaliforniatable.com/recipe-gluten-free-artichoke-dip/
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