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.
Ingredients
- frozen artichoke hearts: 2 packages (8 ounce packages)
- ½ cups fat-free cottage cheese: 1 piece
- ounces herbed goat cheese (chevre): 4 piece
- Dijon mustard: 4 tsp
- lemon juice: 3 Tbsp (fresh)
- garlic cloves: 2 piece (crushed)
- Worcestershire sauce: 1 Tbsp
- light mayonnaise: 0.33333 cup
- fat-free half-and-half: 0.33333 cup
- chives: 1 cup (chopped)
- salt and pepper: (to taste)
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees.
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Cook artichokes according to package directions; chop roughly. Set aside.
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In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
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Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
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Bake for 30 minutes. If top hasn't browned, put under broiler.
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Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.
