Dips & Appetizers

Artichoke Dip (Baked)

Makes 2 cups

3/4 cup dry curd or nonfat cottage cheese
1 tablespoon unbleached flour
1 tablespoon lemon juice
1/8 teaspoon ground white pepper
1/2 teaspoon crushed fresh garlic
1 package (10 oz) frozen artichoke hearts, thawed, or
1 can (14 oz) artichoke hearts, drained
1/4 cup plus 2 tablespoons grated nonfat or

reduced-fat Parmesan cheese

Place the cottage cheese, flour, lemon juice, pepper, and garlic in a food processor or blender, and process until smooth.  Add the artichoke hearts and all but 2 tablespoons of the Parmesan cheese, and process until the mixture is slightly chunky.  Coat a small casserole dish with nonstick cooking spray.  Place the artichoke mixture in the dish, top with the remaining Parmesan, and bake at 400 degrees for 25 minutes, or until the edges are bubbly and the top is lightly browned.  Serve hot with whole grain crackers,
chunks of sourdough bread, or Pita Chips.  

Jill McKee (Jamie’s Cousin)

Anaheim Hills, California

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