Inspired by Eating Well
Ingredients:
* two 14-ounce cans artichoke hearts, organic if possible, rinsed and drained
* 1 cup plus 2 tablespoons grated Parmesan cheese (divided)
* 1 cup shredded mozzarella cheese or Italian 4-cheese blend, organic if possible
* 1/2 cup Greek yogurt
* 6 cloves garlic, peeled and sliced (use less if you are not a garlic lover)
* 1 teaspoon freshly grated lemon zest, preferably from a Meyer lemon
* smoked paprika or cayenne pepper, to taste- optional
Directions:
1. Preheat oven to 400°F.
2. Chop artichoke hearts by hand (or use a food processor for a smoother dip).
3. In a large bowl, mix the artichoke hearts with 1 cup Parmesan cheese, 1 cup shredded mozzarella or 4-cheese blend, Greek yogurt, garlic, and lemon zest. Note that if you want a smooth dip, you can puree all the ingredients in a food processor; I personally prefer a chunky dip.
4. Transfer to a suitable sized baking dish (I use a round pie plate) and sprinkle with the reserved 2 tablespoons of grated Parmesan cheese.
5. Cover the dish with foil and bake until the dip is heated through and bubbly, about 20 minutes. You can uncover it for the last 5 minutes so it browns a bit on the top, if you like. Sprinkle with the optional smoked paprika or cayenne pepper, and serve warm with sliced baguette, pita bread, all natural chips or rice crackers, and/or raw vegetables.