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Artichoke Dip Arrabiata

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Artichoke Dip Arrabiata

 

3 tablespoons olive oil

3/4 cup prechopped onion

1/4 cup (1 ounce) prepared crumbled veggie 'bacon'

1 carton (15 ounces) part-skim ricotta cheese

1 can (14 ounces) artichoke hearts, rinsed, drained, and torn into chunks

1/2 cup canned petite-diced Roma tomatoes, drained

1/2 teaspoon red-pepper flakes

1/2 cup (2 ounces) preshredded Parmesan-Romano-Asiago cheese blend, divided

sesame crackers or toasted pita wedges

 

 

 

 

 

1. Preheat the oven to 350°F.

2. In an 8 " x 8 " microwaveable baking dish, combine the oil, onion, and bacon.

Cover with plastic wrap, leaving a small corner vent. Microwave on high power

for 4 minutes, or until pale golden. Add the ricotta cheese, artichokes,

tomatoes, red-pepper flakes, and 1/4 cup of the cheese blend. Stir to mix

thoroughly. Sprinkle with the remaining cheese blend.

3. Bake for 30 minutes, or until bubbling. Serve with the crackers or pita.

 

Serves: 12

Prep Time: 6 mins

Cook Time: 34 mins

Total Time: 40 mins

 

 

Source: " Homemade in Half the Time " , Rodale Press

Formatted by Chupa Babi: 06.17.08

 

Nutritional Facts per serving

CALORIES 139.8 CAL; FAT 8.7G (SATURATED FAT 3.6G); CARBOHYDRATES 7 (TOTAL SUGARS

1.2G; DIETARY FIBER 2.1 G; CHOLESTEROL 18.6 MG ; SODIUM 227.4 MG ;

PROTEIN 8.3 G.

 

 

Inspired by the fiery Italian tomato-pancetta pasta sauce, this contemporary

version of the traditional artichoke dip will win raves.

 

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