Cheesy Artichoke Dip by Jean Carper


Here's an easy, lower-fat version of warm artichoke-cheese dip. In new research, artichoke hearts tested surprisingly high in antioxidant activity -- even more per cup than strawberries. Garlic and chives are high in antioxidants, too, and fat-free cottage cheese helps keep the fat and calorie counts down.

4 - 1/2 cups


  • 2 (8 ounce) packages frozen artichoke hearts

  • 1 ½ cups fat-free cottage cheese

  • 4 ounces herbed goat cheese (chevre)

  • 4 teaspoons Dijon mustard

  • 3 tablespoons fresh lemon juice

  • 2 garlic cloves, crushed

  • 1 tablespoon Worcestershire sauce

  • cup light mayonnaise

  • cup fat-free half-and-half

  • 1 cup chopped chives

  • Salt and pepper, to taste

  • ¼ cup grated Parmesan cheese


  1. Preheat oven to 350 degrees.

  2. Cook artichokes according to package directions; chop roughly. Set aside.

  3. In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.

  4. Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.

  5. Bake for 30 minutes. If top hasn't browned, put under broiler.

  6. Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.


Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved

Nutrition Facts (per serving)

146 Calories
8g Fat
10g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 146
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 18%
Cholesterol 17mg 6%
Sodium 427mg 19%
Total Carbohydrate 10g 3%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 10g
Vitamin C 9mg 45%
Calcium 121mg 9%
Iron 1mg 4%
Potassium 209mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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