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Cheesy Artichoke Dip by Jean Carper Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 350 degrees.
  • 2Cook artichokes according to package directions; chop roughly. Set aside.
  • 3In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
  • 4Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
  • 5Bake for 30 minutes. If top hasn't browned, put under broiler.
  • 6Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.
Ingredients
  • 9 servings
  • 146 cals
  • 2 (8 ounce) packages frozen artichoke hearts
  • 1 1/2 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
  • 1/3 cup light mayonnaise
  • 1/3 cup fat-free half-and-half
  • 1 cup chopped chives
  • Salt and pepper, to taste
  • 1/4 cup grated Parmesan cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    146
    7%
  • Fat:
    7.7
    12%
  • Carbs:
    9.5
    3%
  • Protein:
    10.2
    20%
  • Cholesterol:
    17
    6%

Based on a 2,000 calorie diet

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