Cheesy Artichoke Dip

4.20 (5)
🍽 Serves 9 🌶 american 🏷 Appetizer

This is a lighter take on a classic warm artichoke dip, blending creamy goat cheese and fat-free cottage cheese for a rich flavour with less fat. The dip is packed with antioxidant-rich ingredients like artichoke hearts, garlic, and chives. After blending the ingredients, it is baked until bubbly and golden, then left to set before serving. It makes a perfect appetiser for sharing, ideal with toasted whole-wheat pita chips for dipping. This recipe yields 9 servings.

Cheesy Artichoke Dip

Ingredients

  • 2 (8 ounce) packages frozen artichoke hearts
  • 1.5 cups fat-free cottage cheese
  • 4 ounces herbed goat cheese (chevre)
  • 4 teaspoons Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 2 garlic cloves, crushed
  • 1 tablespoon Worcestershire sauce
  • 0.33333334326744 cup light mayonnaise
  • 0.33333334326744 cup fat-free half-and-half
  • 1 cup chopped chives
  • Salt and pepper, to taste
  • 0.25 cup grated Parmesan cheese

Method

  1. Set your oven to heat to 350 degrees.
  2. Prepare the frozen artichoke hearts as directed on their package, then give them a rough chop. Leave them to one side.
  3. Combine every ingredient except the chopped artichokes and the Parmesan cheese in a food processor, blending until you have a smooth consistency.
  4. Fold the reserved artichokes into the blended mixture. Transfer everything into a 9-inch baking dish and finish with a sprinkle of the Parmesan cheese.
  5. Place the dish in the oven to bake for 30 minutes. Should the top require more colour, briefly place it under the broiler.
  6. Allow the baked dip to rest for 15 minutes before you serve it, as it can be watery straight from the oven. Accompany with toasted whole-wheat pita chips.

Nutrition (per serving)

Calories146 kcal
Fat8 g
Sugars3 g
Protein10 g
Sodium427 mg

Recipe details

CategoryAppetizer
Cuisineamerican
AuthorUSA WEEKEND - Jean Carper