Cheesy Artichoke Dip by Jean Carper

Here's an easy, lower-fat version of warm artichoke-cheese dip. In new research, artichoke hearts tested surprisingly high in antioxidant activity -- even more per cup than strawberries. Garlic and chives are high in antioxidants, too, and fat-free cottage cheese helps keep the fat and calorie counts down.

• Calories: 146 Calories

Ingredients

• 3 tablespoons fresh lemon juice
• ¼ cup grated Parmesan cheese
• 1 tablespoon Worcestershire sauce
• ⅓ cup light mayonnaise
• 4 teaspoons Dijon mustard
• Salt and pepper, to taste
• 2 garlic cloves, crushed
• 4 ounces herbed goat cheese (chevre)
• 2 (8 ounce) packages frozen artichoke hearts
• 1 ½ cups fat-free cottage cheese
• ⅓ cup fat-free half-and-half
• 1 cup chopped chives

Recipe Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

Cook artichokes according to package directions; chop roughly. Set aside.

Step 3

In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.

Step 4

Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.

Step 5

Bake for 30 minutes. If top hasn't browned, put under broiler.

Step 6

Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.