Recipe by spatchcock
This is my healthy version of artichoke dip. Everyone loves artichoke dip, and sometimes I will make the normal version for most people at my parties and then have this version for myself and a few other fat-conscious people. I often add some sauteed fresh spinach, squeezed very dry. Enjoy!
Top Review by Ma Field
I liked the flavor, but it was a bit dry, and could've used more garlic. Maybe next time I'll try adding a bit of milk to make it creamier on the tongue. Thanks for a lower fat take on a personal favorite.
- 3⁄4 cup dry curd cottage cheese or 3⁄4 cup nonfat cottage cheese
- 1 tablespoon unbleached flour
- 1 tablespoon lemon juice
- 1⁄8 teaspoon white pepper
- 1⁄2 teaspoon crushed fresh garlic
- 1 (10 ounce) package frozen artichoke hearts, thawed or 1 (14 ounce) can artichoke hearts, drained
- 6 tablespoons grated nonfat parmesan cheese or 6 tablespoons low-fat parmesan cheese
Directions See How It's Made
- 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.