A delicious hot artichoke dip baked with parmesan cheese, reduced fat mozzarella cheese and topped with bread crumbs. Your unsuspecting guests will have no idea they are indulging in lightened up party fare. Serve this with baked pita chips, crostini or any low fat chip.
And just a little history on artichokes, did you know they are one of the oldest foods know to humans? Ancient Greeks and Romans considered artichokes a delicacy and an aphrodisiac and women were even banned from eating them in the 16th century. Well it’s the 21st century so women, enjoy!
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| Cheesy yuminess! |
Gina’s Weight Watcher Recipes
Servings: 10 • Serving Size: 1/4 cup • Points +: 2 pts • Smart Points: 2
Calories: 73.7 • Fat: 4.0 g • Carb: 4.8 g • Fiber: 0.7 g • Protein: 4.5 g
13.75 oz artichoke hearts packed in water, drained
2 tbsp chopped shallots
1/4 cup fat free Greek yogurt
1/4 cup Hellmann’s light mayonnaise
1/2 cup (2 oz) shredded part skim mozzarella cheese
salt and fresh pepper to taste
2 tbsp whole wheat bread crumbs
olive oil spray
Directions:
Preheat oven to 400°.
In a small food processor, coarsely chop the artichoke hearts with the shallots.
Combine artichokes, yogurt, mayonnaise, parmesan cheese, mozzarella, salt and pepper in a medium bowl. Place in an oven-proof dish and top with breadcrumbs. Lightly spray the crumbs with olive oil then bake at 400° for 20-25 minutes, until hot and cheese is melted. Serve right away.
Can be made one day in advance without the breadcrumbs and stored in the refrigerator before baking. Add breadcrumbs before baking. Makes about 2 1/2 cups.
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