Cheesy Artichoke Dip by Jean Carper So Tasty

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Cheesy Artichoke Dip by Jean Carper

"Here's an clean, lower-fat model of heat artichoke-cheese dip. In new studies, artichoke hearts tested relatively excessive in antioxidant hobby -- even more in line with cup than strawberries. Garlic and chives are excessive in antioxidants, too, and fat-unfastened cottage cheese facilitates preserve the fat and calorie counts down."

Ingredients :

  • 2 (eight ounce) applications frozen artichoke hearts
  • 1 half cups fats-unfastened cottage cheese
  • 4 ounces herbed goat cheese (chevre)
  • four teaspoons Dijon mustard
  • three tablespoons clean lemon juice
  • 2 garlic cloves, crushed
  • 1 tablespoon Worcestershire sauce
  • 1/three cup mild mayonnaise
  • 1/three cup fat-unfastened 1/2-and-half of
  • 1 cup chopped chives
  • Salt and pepper, to taste
  • 1/four cup grated Parmesan cheese

Instructions :

Prep : Cook : 9M Ready in :
  • Preheat oven to 350 ranges.
  • Cook artichokes consistent with package guidelines; chop more or less. Set aside.
  • In a food processor, mix all ingredients besides artichokes and Parmesan cheese until clean.
  • Stir in artichokes. Pour aggregate right into a nine-inch baking dish. Sprinkle with Parmesan.
  • Bake for 30 minutes. If pinnacle hasn't browned, put below broiler.
  • Let sit down for 15 mins before serving (it is able to be watery whilst first removed from the oven). Serve with toasted whole-wheat pita chips.

Notes :

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved

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