Saturday, July 26, 2008

Roasted Artichoke Dip

Made this for Stephanie to bring to a party, adapted from a recipe from the Test Kitchen. Tasty *and* low in fat.

2 boxes frozen artichoke hearts
olive oil, salt and pepper
1 cup minced onion (1 small or 1/2 a medium onion)
2 minced garlic cloves
1 cup reduced fat mayo
1/2 cup light cream cheese, at room temperature (this is important!)
1/2 cup Pecorino Romano
1 tbsp fresh lemon juice
1 tbsp fresh thyme, minced
dash of cayenne pepper
1 cup fresh bread crumbs + 2 tbsp Pecorino, mixed
Cooking spray

Preheat oven to 450. Toss frozen artichokes with 1 tsp oil, 1/2 tsp salt and 1/4 tsp pepper and spread on foiled baking sheet. Bake 25 minutes, rotating once and tossing artichokes haflway through cooking, until artichoke edges are browned. Let cool, then chop coarse.

Reduce oven temp to 400. Heat tsp oil over medium-low heat, add onions and garlic and cook until soft, 8-10 minutes. Reduce heat to low, add mayo, cream cheese, Pecorino, lemon juice, thyme and cayenne and stir until fully combined. Fold in roasted artichokes and season with salt and pepper. Scrape into an ungreased 8x8 square dish, sprinkle the top with the bread crumb/Pecorino mixture and spray the top lightly with the cooking spray. Bake 20-25 minutes, until topping is browned.

I think it came out nice, but I premade it up to right before topping and baking and refrigerated it for a day. It might need some more cayenne, and I wouldn't mind experimenting with fresh artichokes as opposed to frozen.