Hot Artichoke Dip

Everyone’s favorite party dip!
Hot Artichoke Dip
16 servings (about 3 tablespoons each)
1 can (15 ounces) artichoke hearts, drained,
finely chopped
4 ounces reduced-fat cream cheese, room temperature
1⁄2 cup each: grated Parmesan cheese, reduced-fat
mayonnaise and sour cream
1–2 teaspoons lemon juice
1 green onion, thinly sliced
2 teaspoons minced garlic
Salt and cayenne pepper, to taste
Dippers: assorted vegetables, bread sticks, crackers
1. Place cheese in 11/2-quart slow cooker; cover and cook until cheese is
melted, about 30 minutes. Mix in remaining ingredients, except salt, cayenne
pepper, and dippers; cover and cook until hot, 1 to 11/2 hours. Season
to taste with salt and cayenne pepper. Serve with dippers (not included in
nutritional data).
Variations
Spinach and Artichoke Dip—Make recipe as above, adding 1/2 cup well
drained, thawed, frozen chopped spinach and 1/4 cup chopped roasted red
pepper.
Artichoke and Shrimp Dip—Make recipe as above, adding 1/2 cup chopped
shrimp and 1 to 2 tablespoons drained capers.
Hot Crab and Artichoke Dip—Make recipe as above, adding 12 ounces
coarsely chopped crab and 2 tablespoons chopped pickled jalapeño chili.
Per Serving:
Calories: 60
% of calories from fat: 62
Fat (gm): 4.2
Saturated fat (gm): 1.6
Cholesterol (mg): 7.6
Sodium (mg): 214
Protein (gm): 2
Carbohydrate (gm): 3.7
Exchanges:
Milk: 0.0
Vegetable: 1.0
Fruit: 0.0
Bread: 0.0
Meat: 0.0
Fat: 1.0

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