• Heat oven to 375°. Coat an 8 x 8-inch broiler-safe baking dish with cooking spray.

  • Combine first 7 ingredients with 1/4 cup Parmesan in a food processor. Process until mostly smooth, about 20 seconds. Add artichoke hearts and 1 tbsp parsley, and pulse until mixture is chunky but spreadable, about 15 times, stopping to scrape down sides of bowl as needed.

  • Transfer to prepared baking dish. Smooth top and sprinkle with 2 tbsp Parmesan.

  • Bake until lightly browned around the edges, about 30 min.

  • Broil dip until top is browned in spots, about 3 min. Sprinkle with remaining parsley and serve warm. Serve dip with: Italian-bread toasts, endive, fennel, and/or giardiniera (pickled veg).

Nutrition Facts

206 calories; 17 g total fat; 410 mg sodium. 7 g carbohydrates; 7 g protein;