Killer Artichoke Dip

Difficulty: Easy Source:

Ingredients

1 (8 ounce) package reduced fat Neufchâtel cream cheese

1/2 cup light canola or safflower mayonnaise

1/2 cup low fat sour cream

1/2 cup grated Parmesan cheese

3 cloves garlic or to taste

3 cups shredded part-skim mozzarella cheese

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper (optional)

1 (12 ounce) jar marinated artichoke hearts drained and roughly chopped

1 small onion diced

Description

Thanks to Emily from Boulder for sending in this savory appetizer for a natural makeover. She says, "I would love to make it more frequently, but because it is high in fat, I reserve it for special occasions only." We've updated with low fat cream cheese, light mayonnaise and low fat sour cream. This dip can be prepared a day ahead, covered and chilled.

Directions

Preheat oven to 350°F. In the bowl of a food processor, place the cream cheese, mayonnaise, sour cream, Parmesan cheese and garlic. Purée until all ingredients are combined. Add mozzarella cheese, black pepper and cayenne, pulsing just until combined. Add artichoke hearts and pulse again just until combined. Transfer mixture to a bowl and stir in the onion.

Bake in a 9-inch square glass baking dish for 40 to 45 minutes, until bubbly and browned. Serve immediately.

Nutrition


Nutritional Info:
Per Serving:Serving size: About 1/4 cup, 160 calories (100 from fat), 11g total fat, 5g saturated fat, 30mg cholesterol, 300mg sodium, 6g carbohydrate (0g dietary fiber, 1g sugar), 9g protein