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. 

SERVING SIZE:  1 tablespoon

POINTS:  0.5 (0.5) 

PER SERVING: 11 Calories/0 g Fat/0.6 g Dietary Fiber/
43 mg Sodium/1.2 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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