Cheesy Artichoke Dip by Jean Carper

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. 1

   Preheat oven to 350 degrees.

2. 2

   Cook artichokes according to package directions; chop roughly. Set aside.

3. 3

   In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.

4. 4

   Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.

5. 5

   Bake for 30 minutes. If top hasn't browned, put under broiler.

6. 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.