Hot Artichoke Parmigiano Dip

1. 1

   Preheat the oven to 450 F. Line a baking sheet with parchment paper.

2. 2

   Lay the baguette slices on the prepared baking sheet, and season them to taste with salt and pepper.

3. 3

   Bake until the bread slices are golden brown and crisp, turning them once, about 6 minutes.

4. 4

   Meanwhile, in a medium bowl, combine the artichoke hearts, spinach, mayonnaise, cheese, garlic, and crushed red pepper.

5. 5

   Season with salt and pepper to taste.

6. 6

   Remove the baking sheet from the oven (leave the oven on), and set the baguette slices aside.

7. 7

   Spread the artichoke mixture in an 8 x 8-inch baking dish.

8. 8

   Bake for 10 minutes.

9. 9

   Turn the broiler to high and broil the dipwatching it carefullyuntil it is golden and bubbly, about 2 minutes.

10. 10

    Serve the dip with the toasted baguette slices.

11. 11

    Fat: 77g (before), 9.5g (after)

12. 12

    Calories: 930 (before), 263 (after)

13. 13

    Protein: 11g

14. 14

    Carbohydrates: 31g

15. 15

    Cholesterol: 22mg

16. 16

    Fiber: 4g

17. 17

    Sodium: 1,153mg

* Per serving · 4 servings · Values may vary.

No additional tips available.