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.
Preparation Details
Prep Time: Not available
Cook Time: Not available
Total Time: Not available
Servings: 9
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
Steps
- Preheat oven to 350 degrees.
- Cook artichokes according to package directions; chop roughly. Set aside.
- In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
- Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
- Bake for 30 minutes. If top hasn’t browned, put under broiler.
- Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.
