Post by carnation037 on Jan 13, 2003 13:23:19 GMT -6
Baked Artichoke Dip
Makes 2 cups
3/4 cup dry curd or nonfat cottage cheese
1 tablespoon unbleached flour
1 tablespoon lemon juice
1/8 teaspoon ground white pepper
1/2 teaspoon crushed fresh garlic
1 package (10 oz) frozen artichoke hearts, thawed, or
1 can (14 oz) artichoke hearts, drained
1/4 cup plus 2 tablespoons grated nonfat or reduced-fat Parmesan cheese
Place the cottage cheese, flour, lemon juice, pepper, and garlic in a food
processor or blender, and process until smooth. Add the artichoke hearts
and all but 2 tablespoons of the Parmesan cheese, and process until the
mixture is slightly chunky. Coat a small casserole dish with nonstick
cooking spray.
Place the artichoke mixture in the dish, top with the remaining Parmesan,
and bake at 400 degrees for 25 minutes, or until the edges are bubbly and
the top is lightly browned. Serve hot with whole grain crackers, chunks of
sourdough bread, or Pita Chips.
Makes 2 cups
3/4 cup dry curd or nonfat cottage cheese
1 tablespoon unbleached flour
1 tablespoon lemon juice
1/8 teaspoon ground white pepper
1/2 teaspoon crushed fresh garlic
1 package (10 oz) frozen artichoke hearts, thawed, or
1 can (14 oz) artichoke hearts, drained
1/4 cup plus 2 tablespoons grated nonfat or reduced-fat Parmesan cheese
Place the cottage cheese, flour, lemon juice, pepper, and garlic in a food
processor or blender, and process until smooth. Add the artichoke hearts
and all but 2 tablespoons of the Parmesan cheese, and process until the
mixture is slightly chunky. Coat a small casserole dish with nonstick
cooking spray.
Place the artichoke mixture in the dish, top with the remaining Parmesan,
and bake at 400 degrees for 25 minutes, or until the edges are bubbly and
the top is lightly browned. Serve hot with whole grain crackers, chunks of
sourdough bread, or Pita Chips.