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Cheesy Artichoke Dip by Jean Carper

By: USA WEEKEND columnist Jean Carper  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 168 people have saved this

 

Servings  (Help)

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Original Recipe Yield 4 - 1/2 cups
 

Ingredients

  • 2 (8 ounce) packages frozen artichoke hearts
  • 1 1/2 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
  • 1/3 cup light mayonnaise
  • 1/3 cup fat-free half-and-half
  • 1 cup chopped chives
  • Salt and pepper, to taste
  • 1/4 cup grated Parmesan cheese

Directions

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

Footnotes

  • For more information from Jean Carper, go to www.Jeancarper.com.
  • Find more recipes, hints and tips from USA WEEKEND..
  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved

Nutritional Information open nutritional information

Amount Per Serving  Calories: 147 | Total Fat: 8g | Cholesterol: 18mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2005 by JLandRC 
I made this dip for my book club last night. Unfortunately, it wasn't very well received. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2005 by danielle 
Really really good especially with the dill flavor. I substituted the artichokes for 'spicy'... MORE

 
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