I love artichokes and look for recipes that include them. One of my favorites, Artichoke Dip (see recipe below), comes from the Canyon Ranch kitchen and is perfect for this time of year when friends and family are gathering to watch football games or celebrate holidays. It’s another version of the ever-popular (but highly caloric and irresistibly easy to overload on a cracker) Artichoke Parmesan Dip. The Ranch recipe is also baked in the oven until bubbly and served warm as a dip-it-yourself dip – so it’s easy for portions to get way out of whack!
To help manage the calories, I prefer to spread the unbaked dip on baguette slices (you can also use bagel crisps or whole-wheat pita chips) and bake in the oven at 350 degrees for about 12-15 minutes. Before serving, I generally add either fresh basil that has been soaked in balsamic vinegar or thinly sliced Roma tomatoes that have also soaked in balsamic vinegar. This preparation makes serving easy and I know exactly how much dip is going on each slice.
The leftovers – if there are any – can be stored in the refrigerator and warmed in the microwave. This is a great fall recipe that I hope you enjoy as much as I do.
Until next time,
Vice President of Sales & Marketing
1/2 cup low-fat cream cheese
1/2 cup nonfat sour cream
1/4 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1/2 cup chopped green chili
2 cups canned artichoke hearts, drained and rinsed
1. Preheat oven to 400°.
2. Process until smooth and creamy. Add artichokes and pulse until artichokes are chunky.
3. Place dip in an 8-inch baking pan and bake for 10 to 15 minutes or until bubbly.
Makes 16 (1/4-cup) servings, each containing approximately:
5 gm. carbohydrate
2 gm. fat
8 mg. cholesterol
4 gm. protein
282 mg. sodium
1 gm. fiber