Baked Artichoke Dip

Baked artichoke dip is an American classic. It's made from ingredients you can have on hand in the pantry, it can be assembled in advance and baked just before serving, and the whole recipe can be made, cooked and served in less than an hour.

This version is a little lighter than most because it's made with light mayonnaise and low fat sour cream. Besides being a scrumptious dip, you can also make the recipe up to the point of adding the toppings and baking and use the mixture instead as a layer in lasagna, as a topping for bruschettas, or as a filling for savory empanadas.

Makes 1 1/3 cups. To make more, simply double all the ingredients and bake in a 3-cup ramekin or baking dish.

Ingredients

5 tablespoons (packed) grated Parmesan. It's better to use a food processor to grate the cheese instead of a microplane as the microplane produces lighter flakes instead of small, grated bits which in this recipe will provide more body and flavor.
2 tablespoons light mayonnaise (use light instead of low fat for more flavor)
4 tablespoons low fat sour cream
1/4 teaspoon freshly grated black pepper
1 teaspoon grated onion
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces

1/4 teaspoon paprika

In a medium bowl, whisk together to blend 4 tablespoons grated Parmesan, mayonnaise, sour cream, black pepper, grated onion, salt, and garlic powder.
Stir in the chopped artichoke hearts.
Transfer the mixture to a 1 1/2 cup ramekin. The mixture can be made ahead to this point a day ahead and refrigerated, covered.
Preheat oven to 375° F. Bake the dip until heated through, about 20 minutes (or about 30 minutes if it's been made ahead and chilled).
Preheat broiler. Sprinkle the dip's surface with the remaining 1 tablespoon Parmesan and the paprika. Broil until the cheese melts, about 1 minute.
Serve warm with toasted baguette slices or vegetable crudités.