Asiago-Artichoke-Turkey Spread

Blending the mixture in the food processor is the secret to a smooth texture in this appetizer spread. Adding the garlic to the running food processor finely minces the cloves, and it ensures that they are completely chopped before the other ingredients are added.

Yield: 20 servings (serving size: 4 melba toast rounds and about 3 tablespoons spread)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 31%
  • Fat: 5g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 10.2g
  • Carbohydrate: 14.5g
  • Fiber: 1.5g
  • Cholesterol: 23mg
  • Iron: 1.1mg
  • Sodium: 308mg
  • Calcium: 120mg

Ingredients

  • 2 garlic cloves, peeled
  • 2 cups chopped cooked turkey
  • 1 cup sliced green onions
  • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/2 cup (2 ounces) shredded Asiago cheese
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 1/3 cup fat-free mayonnaise
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 80 Melba toast rounds (about 14 ounces)

Preparation

  1. Preheat oven to 350°.
  2. With food processor running, drop garlic through food chute, and process until minced. Add turkey, green onions, and artichoke hearts to the processor; process until combined.
  3. Combine mozzarella, Parmesan, Asiago, cream cheese, mayonnaise, and pepper in a large bowl. Add turkey mixture; stir until combined. Spoon mixture into a shallow 1-quart casserole dish coated with cooking spray. Bake at 350° for 30 minutes or until bubbly and top is golden. Serve hot with Melba toast rounds.
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