Hot Artichoke Parmigiano Dip

• 16 thin slices whole-wheat baguette (about 1/6-inch thick)
• Salt and freshly ground black pepper
• One 14-ounce can quartered artichoke hearts, drained and roughly chopped
• 3 ounces frozen spinach, thawed and squeezed dry
• 3/4 cup Roccos Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise such as Hellmanns Low-Fat Mayonnaise Dressing
• 3/4 cup grated Parmigiano-Reggiano cheese
• 2 large garlic cloves, minced
• Pinch of crushed red pepper

1. Preheat the oven to 450 F. Line a baking sheet with parchment paper.
2. Lay the baguette slices on the prepared baking sheet, and season them to taste with salt and pepper.
3. Bake until the bread slices are golden brown and crisp, turning them once, about 6 minutes.
4. Meanwhile, in a medium bowl, combine the artichoke hearts, spinach, mayonnaise, cheese, garlic, and crushed red pepper.
5. Season with salt and pepper to taste.
6. Remove the baking sheet from the oven (leave the oven on), and set the baguette slices aside.
7. Spread the artichoke mixture in an 8 x 8-inch baking dish.
8. Bake for 10 minutes.
9. Turn the broiler to high and broil the dipwatching it carefullyuntil it is golden and bubbly, about 2 minutes.
10. Serve the dip with the toasted baguette slices.
11. Fat: 77g (before), 9.5g (after)
12. Calories: 930 (before), 263 (after)
13. Protein: 11g
14. Carbohydrates: 31g
15. Cholesterol: 22mg
16. Fiber: 4g
17. Sodium: 1,153mg

thin, salt, frozen spinach, roccos magnificent mayonnaise, cheese, garlic, red pepper

Taken from www.epicurious.com/recipes/food/views/hot-artichoke-parmigiano-dip-374875 (may not work)