Cheesy Artichoke Dip by Jean Carper

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

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
Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.
Step 6
Bake for 30 minutes. If top hasn't browned, put under broiler.

Ingredients

  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 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 cup chopped chives
  • 0.25 cup grated Parmesan cheese
  • 0.33333334326744 cup light mayonnaise
  • 0.33333334326744 cup fat-free half-and-half
  • 1.5 cups fat-free cottage cheese

Categories

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