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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."
- 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
|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.
- Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved
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