Cheesy Artichoke Dip by Jean Carper So Tasty

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Cheesy Artichoke Dip by Jean Carper

"Here's an easy, lower-fats model of warm artichoke-cheese dip. In new research, artichoke hearts examined enormously high in antioxidant pastime -- even greater in keeping with cup than strawberries. Garlic and chives are high in antioxidants, too, and fat-loose cottage cheese enables keep the fats and calorie counts down."

Ingredients :

2 (eight ounce) packages frozen artichoke hearts
1 1/2 cups fat-unfastened cottage cheese
4 ounces herbed goat cheese (chevre)
four teaspoons Dijon mustard
3 tablespoons clean lemon juice
2 garlic cloves, overwhelmed
1 tablespoon Worcestershire sauce
1/three cup light mayonnaise
1/three cup fat-free 1/2-and-1/2
1 cup chopped chives
Salt and pepper, to taste
1/4 cup grated Parmesan cheese

Instructions :

Prep :	Cook : 9M	Ready in :

Preheat oven to 350 tiers.
Cook artichokes in step with package deal instructions; chop kind of. Set aside.
In a food processor, blend all components besides artichokes and Parmesan cheese till easy.
Stir in artichokes. Pour mixture right into a nine-inch baking dish. Sprinkle with Parmesan.
Bake for 30 minutes. If pinnacle hasn't browned, positioned beneath broiler.
Let sit down for 15 mins earlier than serving (it is able to be watery when first eliminated from the oven). Serve with toasted entire-wheat pita chips.

Notes :

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