Warm Artichoke Dip
- 14 oz. can artichoke heart, drained
- 2 cloves garlic
- 1 Tbsp lemon juice
- 1/3 cup low-fat sour cream
- 1/3 cup nonfat mayonnaise
- 1 tsp cornstarch
- 3 Tbsp grated Parmesan cheese
- 2 Tbsp bread crumbs
Preheat oven to 375° F.
In food processor finely chop the artichoke hearts.
Combine with the remaining ingredients except the bread crumbs.
Pulse until chopped and mixed. Spoon the mixture into a coated 1 quart casserole.
Top with the bread crumbs. Bake until golden and bubbly, for about 20 minutes.
Serve with pita crisps.Servings: 10
Submitted by: Recipe Group Member
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