Hot Artichoke-Cheese Dip

Ingredients

• 0.5 ounce baguette toasted
• 0.3 teaspoon pepper red crushed
• 12 ounces artichoke hearts frozen thawed drained
• 2  garlic cloves 
• 1  green onion cut into pieces
• 1 tablespoon juice of lemon fresh
• 0.3 cup mayonnaise reduced-fat
• 1.5 ounces parmigiano-reggiano cheese divided grated

Equipment

• food processor
• oven

Directions

1. Preheat oven to 40
2. Place garlic and onion in a food processor; process until finely chopped.
3. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth.
4. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano.
5. Bake at 400 for 15 minutes or until thoroughly heated and bubbly.
6. Serve hot with baguette.