Cost per recipe $5.04 view details
- 5 Tbsp. grated Romano cheese - (packed, abt 1 ounce)
- 3 Tbsp. light mayonnaise
- 3 Tbsp. light lowfat sour cream
- 1/2 tsp dry marjoram
- 1/4 tsp freshly-grnd black pepper
- 1/4 tsp onion salt
- 1/8 tsp garlic pwdr
- 1 can artichoke hearts packed in water - (14 ounce) well liquid removed,
- Â Â minced into 1/4" pcs
- 1/4 tsp paprika
- Â Â French-bread baguette slices toasted
- Whisk 4 Tbsp. grated Romano cheese, light mayonnaise, light lowfat sour cream, dry marjoram, black pepper, onion salt, and garlic pwdr in medium bowl to blend. Stir in minced artichoke hearts. Transfer mix to 1 1/2-c. ramekin. (Can be prepared 1 day ahead. Cover mix and chill.)
- Preheat oven to 375 degrees. Bake dip till heated through, about 20 min (about 30 min if chilled).
- Preheat broiler. Sprinkle dip with remaining 1 Tbsp. grated Romano cheese and paprika. Broil till cheese melts, about 2 min. Serve hot with toasted baguette slices.
- This recipe yields about 1 1/3 c..
- Comments: "Last summer we spent a long weekend in Traverse City, Michigan, at the cherry festival," write Jane and Joseph Runza of Kalamazoo, Michigan. "While exploring the surrounding area, we discovered Cafe Bliss in nearby Suttons Bay. The restaurant"s artichoke dip would make a great appetizer to serve at a party."
- The classic artichoke dip is loaded with lowfat sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.
- Yield: 1 1/3 c.
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|Amount Per Recipe||%DV|
|Recipe Size 214g|
|Calories from Fat 563||79%|
|Total Fat 63.9g||80%|
|Saturated Fat 22.98g||92%|
|Trans Fat 0.0g|
|Total Carbs 11.72g||3%|
|Dietary Fiber 4.8g||16%|