Cheesy Artichoke Dip by Jean Carper
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Description
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.
Ingredients
- 2 (8 ounce) packages frozen artichoke hearts
- 1 ½ cups fat-free cottage cheese
- 4 ounces herbed goat cheese (chevre)
- 4 teaspoons Dijon mustard
- 3 tablespoons fresh lemon juice
- 2 garlic cloves, crushed
- 1 tablespoon Worcestershire sauce
- ⅓ cup light mayonnaise
- ⅓ cup fat-free half-and-half
- 1 cup chopped chives
- Salt and pepper, to taste
- ¼ cup grated Parmesan cheese
Directions
- 1. Preheat oven to 350 degrees.
- 2. Cook artichokes according to package directions; chop roughly. Set aside.
- 3. In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
- 4. Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
- 5. Bake for 30 minutes. If top hasn't browned, put under broiler.
- 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.
Nutrition Facts
serving: 4 - 1/2 cups
calories: 145.5 kcal
carbohydrates: 9.5 g
protein: 10.2 g
saturated fat: 3.6 g
cholesterol: 17 mg
sodium: 426.9 mg
fiber: 2.1 g
sugar: 3.2 g