Mostly Guiltless Hot Artichoke Dip
June 17, 2011
Prep Time |
Cook Time |
Total Time |
| 15 min | 30 min | 45 min |
Servings:4 |
||
FAGE Used: |
FAGE Total 2% Product Info |
|
Categories:
Course |
Ingredients |
Dietary Needs |
| Appetizer | Cheese | Nut-Free |
| Casserole | Dairy | Shellfish-Free |
| Dip/Condiment | Vegetable | Vegetarian |
| Quick and Easy | FAGE Total |
Ingredients:
- 1 cup FAGE 2% fat Greek yogurt
- 1 cup low-fat or Canola mayo (I use Hellmann’s)
- 1 14.5 oz can quartered artichoke hearts in water
- 3/4 cup Parmesan cheese
- whole wheat bread crumbs
Preparation Directions:
- Drain the artichoke hearts and chop in bite size pieces.
- In a bowl, mix the yogurt, mayo, artichoke hearts and Parmesan cheese until well blended.
- Put in small casserole dish (mine was a little smaller than 8×8) and top with thin layer of whole wheat bread crumbs.
- Bake at 375 until the top is golden brown (about 30 minutes).
- Serve with bagel chips or crackers.
Additional Notes:
For more recipes from Cate O’Malley, check out her blog at www.sweetnicks.com!
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