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
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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