Light Roasted Artichoke Dip | Cook's Illustrated

This is the first recipe from Cook's Illustrated that I can actually say I wasn't head over heals about. In all honesty, even though it was light, I thought it was too rich. I will make it again, but next time I think I will use only 3/4 of the suggested amount of mayonnaise that the recipe called for. When I was eating it, it had great flavor, but for me it was a little to rich, this may not be the case for other people, I'm just not that fond of mayonnaise, so take that for what it's worth. CB really liked it, and pretty much ate the whole thing, so whatever.

Recipe: Serves 10 to 12
(It is important that the cream cheese be at room temperature, otherwise it will not mix well or distribute evenly. Also, this dip is best served warm, so make sure it comes out of the oven just as your guests are starting to arrive. Serve with crackers, thin slices of baguette, or crostini. The dip can be prepared without the crumb topping and refrigerated, covered tightly with plastic wrap, for up to 3 days. To bake, sprinkle the bread crumb mixture over the dip, spray with vegetable oil, and bake, as directed in the recipe. You will not need to increase the baking time.)

2 (9 oz ) boxes frozen artichokes (do not thaw)
2 tsp olive oil
salt and ground black pepper
1 medium onion minced
2 medium garlic cloves minced
1 C reduced fat mayonnaise (I will use less next time)
1/2 C light cream cheese at room temperature
1 oz Parmesan cheese grated (about 1/2 C)
1 Tbsp juice from one lemon
1 Tbsp minced fresh thyme leaves
Pinch cayenne pepper

Topping
1 C fresh bread crumbs
2 Tbsp grated Parmesan cheese
vegetable or olive oil spray

1. For the Dip: Adjust an oven rack to the middle position and heat oven to 450. Line a rimmed baking sheet with foil. Toss the artichokes with 1 tsp oil, 1/2 tsp salt and 1/4 tsp pepper until evenly coated, spread over the prepared baking sheet. Roast rotating the baking sheet from the front to the back halfway through, until the artichokes are browned at the edges, 20to 25 minutes. Let the artichokes cool and then chop coarse. Reduce the oven temperature to 400.

2. Meanwhile combine the onion, garlic, the remaining 1 tsp oil and 1/2 tsp salt in a 10-inch nonstick skillet. Cover and cook over medium low heat, stirring occasionally to prevent burning, until softened, 8 to 10 minutes. Scrape the onion mixture into a large bowl.

3. Add the mayonnaise, cream cheese, Parmesan, lemon juice and cayenne to the onion mixture and stir to combine, smearing any lumps of cream cheese against the side of the bowl to break them up. Gently fold in the chopped artichokes; season with salt and pepper to taste. Scrape the mixture into an ungreased 8-inch square baking dish.

4. For the topping: Toss the bread crumbs and Parmesan together in a medium bowl until combined, then sprinkled evenly over the top of the dip; spray the bread crumbs lightly with vegetable oil. Bake until browned, 20 to 25 minutes. Serve Immediately.

Per 1/4 Cup Serving: Cal 140; Fat 8g; Sat Fat 3g; Chol 10mg; Carb 13g; Protien 5g; Fiber 3g; Sodium 630 mg.

Rating = Damn Good (It will be better for me next time I make it with less mayonnaise)