1 14 oz can of artichoke hearts
1-2 tbsp mozzarella cheese
1/2 cup Parmesan cheese
1-2 cloves garlic
1/4 - 1/2 jalapeno chilli
1/2 cup low-fat mayonnaise
Salt and freshly milled black pepper to taste
1/2 plain ( os seeded) baguette
Preheat the oven to 350 degrees F. Drain and rinse can of artichoke hearts. Grate the mozzarella and parmesan cheeses. Split the parmesan cheese into 2 portions. Finely chop the jalapeno pepper and crush the garlic cloves. Juice the 1/2 lemon. Put all the prepared ingredients, except one of the portions of parmesan cheese, plus the mayonnaise and some salt and pepper in a large bowl. Blend well with a hand-held blender.
Put mixture in a baking dish and sprinkle remaining portion of parmesan cheese over the top. Bake in the oven for 30 minutes.
Cut the baguette into thin slices, spray with the cooking spray and put on a baking tray. Put in the oven for the last 5 minutes of the cooking time for the dip.
Serve as a side-dish or starter with the pieces of toasted baguette.