artichoke dip

• 1/2  cup  (4 ounces) block-style fat-free cream cheese, softened
• 1/4  cup  reduced-fat mayonnaise
• 3  tablespoons  grated fresh Parmesan cheese
• 2  teaspoons  minced garlic
• 2  teaspoons  fresh lemon juice
• 1/2  teaspoon  hot pepper sauce (such as Tabasco)
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 2  (9-ounce) packages frozen artichoke hearts (about 2 cups), thawed and chopped
• Cooking spray

Preheat oven to 350°.
Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm.