I know the picture doesn't look that appealing, but the dip is actually pretty good. Chris really liked it, but he's also a big veggies and dip person...I'm still getting there. I made this dip and served it with broccoli, carrots, and cucumbers.
2 14-ounce cans artichoke hearts, rinsed and drained
2 cups Parmesan cheese, freshly grated
1/2 cup mayonnaise (regular or low fat)
2 cloves garlic
1 tbsp lemon juice
pinch cayenne pepper, to taste (I left this out...not a big cayenne fan)
Salt & freshly ground pepper, to taste
Preheat oven to 400F. Combine all ingredients in a food processor and whizz until smooth. Spoon into one or two shallow, oven-proof baking dishes. Bake the dip until golden on top and heated all the way through, about 15 minutes.
Source: Eating Well