Ingredients

• 1 cup frozen artichoke hearts
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons cream cheese
• 1 large garlic clove
• 2 teaspoons hot sauce
• 1 tablespoon Parmesan cheese

Preparation

1. Preheat oven to 375º F.
2. Place artichoke hearts in a saucepan, cover with water and bring to a boil. Reduce heat to medium and cook for 6 minutes. Drain and rinse with cold water to cool.
3. Chop artichoke hearts.
4. In a medium bowl combine mayonnaise, sour cream, cream cheese, hot sauce and crushed garlic clove. Add artichoke hearts and stir to combine. Transfer mixture to a baking dish.
5. Top with Parmesan cheese. Place in oven and bake for 30 minutes or until bubbly on top.

Helpful hints

• If canned or jarred artichokes in water are used instead of frozen, look for the lowest sodium brand. Rinse well to help reduce sodium.
• Try this dip on toasted slices of baguette, crisp celery or with your favorite low-sodium crackers. Choose rice crackers or other gluten-free crackers if you are on a gluten-free diet.
• Tabasco^© sauce is one of the lowest sodium hot pepper sauces.