zackaboo
09-11-2008, 07:56 AM
I made this dip earlier this week when I was hosting Bunco and it was a huge hit. I have to admit that it was great - especially for a reduced fat artichoke dip. Most of the full-fat recipes have too much mayo flavor for my taste. In this recipe, the artichoke flavor really comes through and as a bonus, it was extremely easy to make.
I served it with baguette slices but it is also really good with pretzels.
* Exported from MasterCook *
Hot Artichoke-Cheese Dip
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers - hot Dips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 garlic cloves
1 green onion -- cut into pieces
1/3 cup Parmiagano-Reggiano cheese -- divided
1/3 cup reduced-fat mayonnaise
1/4 cup Neufchatel cheese
1 Tablespoon fresh lemon juice
1/4 teaspoon crushed red pepper
12 ounces frozen artichoke hearts -- thawed and drained
24 baguette slices -- toasted
Preheat oven to 400°.
Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette.
Source:
"Cooking Light, September 2008"
NOTES : This warm dip is just the thing when you hanker for a creamy, cheesy snack. And because you are likely to have the ingredients on hand in the fridge and freezer, it's also great for impromptu entertaining.
I served it with baguette slices but it is also really good with pretzels.
* Exported from MasterCook *
Hot Artichoke-Cheese Dip
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers - hot Dips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 garlic cloves
1 green onion -- cut into pieces
1/3 cup Parmiagano-Reggiano cheese -- divided
1/3 cup reduced-fat mayonnaise
1/4 cup Neufchatel cheese
1 Tablespoon fresh lemon juice
1/4 teaspoon crushed red pepper
12 ounces frozen artichoke hearts -- thawed and drained
24 baguette slices -- toasted
Preheat oven to 400°.
Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette.
Source:
"Cooking Light, September 2008"
NOTES : This warm dip is just the thing when you hanker for a creamy, cheesy snack. And because you are likely to have the ingredients on hand in the fridge and freezer, it's also great for impromptu entertaining.