This is my favorite standby appetizer recipe. I like to serve it with pita chips and fresh carrots and bell peppers. I have never located the frozen artichoke hearts, so I use a can of quartered artichoke hearts. Mmmmm...
From Cooking Light, Sep 2007
6 servings (serving size: about 1/3 cup)
Ingredients
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup reduced-fat mayonnaise (I use Miracle Whip because that's what we have)
3 tablespoons grated fresh Parmesan cheese
2 teaspoons minced garlic
2 teaspoons fresh lemon juice
1/2 teaspoon hot pepper sauce (I use Sriracha)
1/4 teaspoon kosher salt (I use sea salt)
1/4 teaspoon freshly ground black pepper
2 (9-ounce) packages frozen artichoke hearts (about 2 cups), thawed and chopped
Cooking spray
Preparation
Preheat oven to 350°.
Combine the first 8 ingredients in a large bowl; stir until well blended. Stir in artichoke hearts. Spoon artichoke mixture into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until artichoke mixture is hot and begins to brown. Serve warm.
Nutritional Information
Calories: 72 (30% from fat)
Fat: 2.4g (sat 0.8g,mono 0.2g,poly 0.0g)
Protein: 5.7g
Carbohydrate: 8.3g
Fiber: 4.1g
Cholesterol: 5mg
Iron: 0.5mg
Sodium: 352mg
Calcium: 129mg
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