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Cheesy Artichoke Dip by Jean Carper
Cheesy Artichoke Dip by Jean Carper
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Indulge in a healthier warm artichoke-cheese dip packed with antioxidants from artichoke hearts, garlic, and chives. Fat-free cottage cheese cuts down on fat and calories for a guilt-free treat.
Ingredients:
  • 2 (8 ounce) packages frozen artichoke hearts
  • 1.5 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
  • 0.33333334326744 cup light mayonnaise
  • 0.33333334326744 cup fat-free half-and-half
  • 1 cup chopped chives
  • Salt and pepper, to taste
  • 0.25 cup grated Parmesan cheese
Instructions:
  • Preheat your oven to 350°F.
  • Prepare artichokes as directed on the package; roughly chop and set aside.
  • Blend all ingredients in a food processor until smooth, leaving out the artichokes and Parmesan cheese.
  • Fold in the artichokes gently to ensure they are evenly distributed. Transfer the mixture into a 9-inch baking dish and generously top with grated Parmesan cheese.
  • Bake for 30 minutes or until the top is golden brown. If needed, broil to achieve desired color.
  • Allow the dish to rest for 15 minutes to allow flavors to meld and texture to set. Serve alongside crispy whole-wheat pita chips.

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