Two 9-ounce packages frozen artichoke hearts, thawed
2 cloves garlic
2 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
¼ teaspoon hot pepper sauce
¼ cup grated fresh Parmigiano-Reggiano cheese
1½ cups dried whole-wheat bread crumbs
¼ cup finely chopped basil
1. Preheat the oven to 350 degrees.
2. In a blender or food processor, combine the artichoke hearts, garlic, olive oil, lemon juice, and hot pepper sauce and puree for 30 seconds.
3. Pour the puree into a large bowl; stir in the cheese, bread crumbs, and basil. Transfer the mixture to a 1-quart baking dish.
4. Cover the dip and bake at 350 degrees for 15 minutes or until lightly golden brown. Serve warm with crackers or bread.
This recipe is run with permission from Quick Diabetic Recipes For Dummies by Amy Riolo