Ingredients

2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
1/2 cup light mayonnaise
1/4 cup plus 1 tablespoon grated Parmesan cheese
1 tablespoon fresh lemon juice
1 garlic clove, coarsely chopped
1 scallion, minced, plus more for garnish
Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving

Directions

1. Preheat oven to 425. In a food processor, place half the artichokes, the mayonnaise, cup Parmesan, lemon juice, and garlic. Process until smooth.
2. Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
3. Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

Serves 8.

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