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Cheesy Artichoke Dip by Jean Carper Recipe

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Cheesy Artichoke Dip by Jean Carper Recipe

Directions

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Ingredients :

  • 2 (8 ounce) packages frozen artichoke hearts
  • 1 ½ 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
  • ⅓ cup light mayonnaise
  • ⅓ cup fat-free half-and-half
  • 1 cup chopped chives
  • Salt and pepper, to taste
  • ¼ cup grated Parmesan cheese
  • Methods :

  • Step 1

    Preheat oven to 350 degrees.

  • Step 2

    Cook artichokes according to package directions; chop roughly. Set aside.

  • Step 3

    In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.

  • Step 4

    Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.

  • Step 5

    Bake for 30 minutes. If top hasn't browned, put under broiler.

  • Step 6

    Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.

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