Hot Bean and Artichoke Dip

Hot Bean and Artichoke Dip baked in a small Le Creuset dish.  
A creamy, warm dip made with only a tablespoon of mayonnaise and sour cream, Hot Bean and Artichoke Dip is a winter "go to" recipe.   Spread on crostini or sliced baguette, or use vegetable sticks to dip with.  If you are going to a football party or watching the playoffs at home, this is a civil alternative to the typical football watching fare - dare I say I find, well, disgusting. (I refer to the genre of culinary catastrophes that appear every year during football season including Greasy Meatballs in Grape Jelly Sauce.)  I'll pop this in the oven just before game time, simply pulling a mere two cans off my pantry shelves, using a few staples and chopping a handful of parsley that I will tell you is perfectly fresh, thanks to a magical herb keeper Cindy found and gave me for Christmas.  Perfection!  

hot bean and artichoke dip

1 - 15 1/2 oz. can white beans, drained
1 - 14 oz. can artichoke hearts, drained
3 cloves garlic, crushed
1 Tbsp. mayonnaise
1 Tbsp. sour cream
1/4 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
1/2 cup plus 2 Tbsp. grated Parmesan cheese
1/2 cup chopped parsley
1 lemon, zested

Preheat oven to 400° F.  Lightly oil a baking dish or pie plate.  Place drained beans and artichokes plus garlic in a food processor bowl.  Pulse 8 times, until coarse.  Add mayonnaise, sour cream, cayenne and black peppers and process until smooth.  Transfer to a bowl and stir in 1/2 cup Parmesan cheese, parsley and lemon zest.  Spread into the oiled dish.  Sprinkle with 2 Tbsp. Parmesan cheese.  Bake, uncovered, until heated through; about 20 minutes.