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Photo by: Becky Luigart-Stayner

Creamy Artichoke Dip

Serve with Pecorino-Black Pepper Breadsticks. To make this the night before, combine dip ingredients, spoon into the baking dish, cover, and refrigerate. Let stand at room temperature for 30 minutes before baking.

  • Yield: 6 servings (serving size: about 1/3 cup)

Ingredients

  • 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
  • 1/4 cup reduced-fat mayonnaise
  • 3 tablespoons grated fresh Parmesan cheese
  • 2 teaspoons minced garlic
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 none (9-ounce) packages frozen artichoke hearts (about 2 cups), thawed and chopped
  • none Cooking spray

Preparation

Preheat oven to 350°.

Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm.

Nutritional Information

Amount per serving
  • Calories: 72none
  • Calories from fat: 30%
  • Fat: 2.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.0g
  • Protein: 5.7g
  • Carbohydrate: 8.3g
  • Fiber: 4.1g
  • Cholesterol: 5mg
  • Iron: 0.5mg
  • Sodium: 352mg
  • Calcium: 129mg
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Creamy Artichoke Dip Recipe

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