Baked Artichoke Dip
This is from the cookbook "1,001 low-fat vegetarian recipes" - I've made this recipe many times for potlucks and it's always a hit.
I usually double this recipe to make a larger batch.
★★★★★ 1 vote5
1 can(s)artichoke hearts, rinsed and drained (15 oz can)
1/2 pkgfat free cream cheese (use 4 oz of the 8 oz pkg), softened
1/2 cfat free grated parmesan cheese
1/2 cfat free mayonnaise
1/2 cfat free sour cream
1-2 tsplemon juice
1green onion and top, thinly sliced
2 Tbspminced garlic
2-3drops of red pepper sauce
·salt and cayenne pepper to taste
·assorted veggies, bread slices, crackers for dipping
How to Make Baked Artichoke Dip
- Process artichoke hearts, cream cheese, parmesan cheese, mayo, sour cream and lemon juice in food processor (I use a blender) until smooth.
- Stir in onion, garlic, and red pepper sauce. Season to taste with salt and cayenne pepper.
- Spoon dip into small casserole dish. Bake uncovered at 350 degrees until hot and lightly browned on top, about 20 - 25 minutes. Serve warm with assorted veggies, bread slices or crackers for dipping.