Recipe 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."
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2 (8 ounce) packages
frozen artichoke hearts
1 1/2 cups
fat-free cottage cheese
herbed goat cheese (chevre)
fresh lemon juice
garlic cloves, crushed
Salt and pepper, to taste
grated Parmesan cheese
I made this dip for my book club last night. Unfortunately, it wasn't very well received. I think the main problem is that the goat cheese takes over the flavor and that comes as kind of a surprise (given that it isn't called "GOAT cheesey artichoke dip." I cooked it exactly according to the directions, but it came out kind of dry and crumbly - probably because of the consistency of the goat cheese. If you are a big fan of goat cheese, you'd probably like it, but not if you are expecting your average artichoke dip.
Really really good especially with the dill flavor. I substituted the artichokes for 'spicy' artichokes - a little added kick.
Very good. Very easy to make. I had non-herbed got cheese and marinated artichokes (which I rinsed) and it still turned out really well. My husband said to decrease the mayo next time, but I think it tastes good. As a previous reviewer noted, there is a strong goat cheese taste. This is a positive for me, but if you're not crazy about that flavor you may not enjoy this. I really liked it overall.
This dip was a huge success at our Sunday football get-together! In my opinion, it was better than the full fat version found in restaurants!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Artichoke Dip by Jean Carper
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 69
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