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Cheesy Artichoke Dip by Jean Carper

4

30 min

Cheesy Artichoke Dip by Jean Carper

Cheesy Artichoke Dip by Jean Carper Photo 1

Time

30 min

Serving

9 persons

Calories

146

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
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

  • frozen artichoke hearts: 2 packages (8 ounce packages)
  • ½ cups fat-free cottage cheese: 1 piece
  • ounces herbed goat cheese (chevre): 4 piece
  • Dijon mustard: 4 tsp
  • lemon juice: 3 Tbsp (fresh)
  • garlic cloves: 2 piece (crushed)
  • Worcestershire sauce: 1 Tbsp
  • light mayonnaise: 0.33333 cup
  • fat-free half-and-half: 0.33333 cup
  • chives: 1 cup (chopped)
  • salt and pepper: (to taste)
  • Parmesan cheese: 0.25 cup (grated)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees.
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  2. Cook artichokes according to package directions; chop roughly. Set aside.
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  3. In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
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  4. Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
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  5. Bake for 30 minutes. If top hasn't browned, put under broiler.
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  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.
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