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 packages frozen artichoke hearts , 8 ounce
- 1.5 cups fat-free cottage cheese
- 4 ounces herbed goat cheese , chevre
- 4 teaspoons Dijon mustard
- 3 tablespoons fresh lemon juice
- 2 garlics cloves , crushed
- 1 tablespoon Worcestershire sauce
- 0.33 cups light mayonnaise
- 0.33 cups fat-free half-and-half
- 1 cup chopped chives
- Salt and pepper , to taste
- 0.25 cups grated Parmesan cheese
Instructions
-
1
Preheat oven to 350 degrees.
-
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.
Nutrition Facts
Per serving
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