Blue Cheese-Artichoke Dip

Blue Cheese-Artichoke Dip Recipe
Oxmoor House
Blue cheese amps up the flavor for a little twist on the traditional artichoke appetizer. The dip holds up well for about two hours after the cook time. Serve with pita chips or toasted baguette slices.

Yield:

20 servings (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 76
Caloriesfromfat 0.0 %
Fat 3.3 g
Satfat 1.9 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 4.8 g
Carbohydrate 7.7 g
Fiber 3.7 g
Cholesterol 12 mg
Iron 0.3 mg
Sodium 188 mg
Calcium 99 mg

Ingredients

1 cup chopped onion
3/4 cup chopped red bell pepper
1 garlic clove, minced
4 ounces blue cheese, crumbled (about 1 cup)
1/4 teaspoon freshly ground black pepper
2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
1 (8-ounce) block fat-free cream cheese, softened
1 (8-ounce) carton reduced-fat sour cream

Preparation

1. Heat a medium nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 5 minutes. Add garlic; sauté 1 minute. Remove from heat.

2. Place onion mixture in a 2 1/2-quart electric slow cooker. Add blue cheese and remaining ingredients; stir until blended. Cover and cook on LOW for 2 hours or until cheese melts and mixture is thoroughly heated, stirring occasionally.

Ingredient Tip: If you really love blue cheese, then pull out all the stops and choose Gorgonzola for this dip. Among blues, Gorgonzola is moist, creamy, savory, earthy, and slightly spicier than its relatives. However, any blue will do.

Note:

Cooking Light Slow Cooker Tonight

September 2012
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