Martha Stewart's artichoke dip recipe only requires 10 minutes of preparation time. The ingredients include artichoke hearts, light mayonnaise, grated Parmesan cheese, lemon juice, garlic, crudites and scallion.
Preheat the oven to 425 degrees. Put 1 of the 2 14-ounce cans of artichokes in a food processor, with 1/2 cup light mayonnaise, 1/4 cup grated Parmesan cheese, a chopped garlic clove and a tablespoon of fresh lemon juice. Run the processor until the consistency is smooth.
Add the rest of the artichokes and the minced scallion. Pulse one time to combine these new ingredients. Move the mixture to a 1-quart baking dish. Put a tablespoon of Parmesan cheese on top. Bake for 30 to 35 minutes until bubbling and golden. Use extra scallion to garnish, and serve with crudites (or pita chips if desired).
Alternatively, use a creamy salad dressing as the base instead of light mayonnaise. Green onions make a fine substitution for the scallions as well.
To make a healthier appetizer, use cucumber slices and baby carrots as the dipping items. Other alternative ingredients include pretzel rods, celery sticks and gherkins. It's important to drain the juice out of the cans of artichokes thoroughly, as too much juice overpowers the rest of the dip.