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  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 633 Calories from Fat 228

% Daily Value*

Total Fat 26 g39.9%

Saturated Fat 15.6 g78%

Trans Fat 0 g

Cholesterol 86.5 mg28.8%

Sodium 1913 mg79.7%

Total Carbohydrates 38 g12.6%

Dietary Fiber 2.8 g11.1%

Sugars 3.4 g

Protein 61 g122.4%

Vitamin A 12.3% Vitamin C 22.4%

Calcium 104.6% Iron 20.8%

*Based on a 2000 Calorie diet

Baked Artichoke Dip Recipe