HOT ARTICHOKE PARMIGIANO DIP
Although artichokes are delicious, don’t try to take down a fresh one. Even chefs have a hard time with them. Instead, use the best quality canned or jarred artichokes you can find. Just stay away from oil-packed artichokes, unless you want to turn this classic dip back into a high-fat dish. Using water-packed artichokes gives us wiggle room to use astonishingly tasty Parmigiano-Reggiano cheese. Serves 4
16 thin slices whole-wheat baguette (about ⅙-inch thick)
Salt and freshly ground black pepper
One 14-ounce can quartered artichoke hearts, drained and roughly chopped
3 ounces frozen spinach, thawed and squeezed dry
¾ cup Rocco’s Magnificent Mayonnaise or store-bought low-fat mayonnaise such as Hellmann’s Low-Fat Mayonnaise Dressing
¾ cup grated Parmigiano-Reggiano cheese
2 large garlic cloves, minced
Pinch of crushed red pepper
1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
2. Lay the baguette slices on the prepared baking sheet, and season them to taste with salt and pepper. Bake until the bread slices are golden brown and crisp, turning them once, about 6 minutes.
3. Meanwhile, in a medium bowl, combine the artichoke hearts, spinach, mayonnaise, cheese, garlic, and crushed red pepper. Season with salt and pepper to taste.
4. Remove the baking sheet from the oven (leave the oven on), and set the baguette slices aside.
5. Spread the artichoke mixture in an 8×8-inch baking dish. Bake for 10 minutes.
6. Turn the broiler to high and broil the dip—watching it carefully—until it is golden and bubbly, about 2 minutes. Serve the dip with the toasted baguette slices.
