Baked Artichoke Dip
|Dry curd/Nonfat cottage cheese||3⁄4 Cup (12 tbs)|
|Unbleached flour||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Ground white pepper||1⁄8 Teaspoon|
|Crushed fresh garlic||1⁄2 Teaspoon, crushed|
|Frozen artichoke hearts/1 can (14 ounces) artichoke hearts, drained||10 Ounce, thawed (1 Package)|
|Grated parmesan cheese||6 Tablespoon (Nonfat Or Reduced-Fat, 1/4 Cup Plus 2 Tablespoons)|
1. Place the cottage cheese, flour, lemon juice, pepper, and garlic in a food processor or blender, and process until smooth. Add the artichoke hearts and all but 2 tablespoons of the Parmesan cheese, and process until the mixture is slightly chunky.
2. Coat a small casserole dish with nonstick cooking spray. Place the artichoke mixture in the dish, top with the remaining Parmesan, and bake at 400°F for 25 minutes, or until the edges are bubbly and the top is lightly browned.