Cheesy Artichoke Dip By Jean Carper Recipe

Name: Cheesy Artichoke Dip By Jean Carper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8 ounce) packages frozen artichoke hearts; 1 1/2 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; 1/3 cup light mayonnaise; 1/3 cup fat-free half-and-half; 1 cup chopped chives; Salt and pepper, to taste; 1/4 cup grated Parmesan cheese

Servings: persons

2 (8 ounce) packages frozen artichoke hearts
1 1/2 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
1/3 cup light mayonnaise
1/3 cup fat-free half-and-half
1 cup chopped chives
Salt and pepper, to taste
1/4 cup grated Parmesan cheese

1
Preheat oven to 350 degrees.
2
Cook artichokes according to package directions; chop roughly. Set aside.
3
In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
4
Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
5
Bake for 30 minutes. If top hasn't browned, put under broiler.
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.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (8 ounce) packages frozen artichoke hearts, 1 1/2 cups fat-free cottage cheese, 4 ounces herbed goat cheese (chevre), 4 teaspoons Dijon mustard, and more.

Yes, Cheesy Artichoke Dip By Jean Carper falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cheesy Artichoke Dip By Jean Carper

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