vegPlanet: hot artichoke and goat cheese dip

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* Exported from MasterCook *

 

Hot Artichoke and Goat Cheese Dip

 

Recipe By :Didi Emmons : Vegetarian Planet

Serving Size : 14 Preparation Time :0:00

Categories : Condiments Kitpath

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounces water-packed artichoke hearts -- drained

or 10-oz frozen

1 1/2 cups chopped onions

1 large garlic clove -- minced

1/2 cup lowfat mayonnaise

8 ounces lowfat cream cheese -- softened

2/3 cup soft goat cheese

 

1. In a food processor, combine the artichoke hearts, onions, garlic,

mayonnaise, cream cheese, parmesan cheese and goat cheese. Blend the

ingredients, leaving some texture in the dip. Spoon the dip into a 7- or 8-inch

oven-proof casserole dish. TIP: At this point you can refrigerate the dip,

covered for up to 2 days.

 

2. Preheat oven to 350F. Bake the dip, uncovered for 30 minutes or until it is

browned on top. Serve it hot with crackers, bruschetta or chips.

 

VARIATION: Try using this dip as a tart filling. Spread the uncooked mixture

about 3/4-inch thick on a prebaked pie shell, then top with chopped olives and

parsley. Bake the tart for 10 minutes at 350F and serve it hot.

 

Description:

" Artichoke and mayo dip with goat cheese instead of sour cream "

S(Veg-Recipes):

" Hanneman 03/25/01 "

Yield:

" 3 1/2 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 81 Calories; 5g Fat (55.8% calories from

fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 181mg

Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

 

Serving Ideas : with crackers, bruschetta, tortilla chips.

 

 

Nutr. Assoc. : 900042 2130706543 0 0 0 0 0

 

 

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