Cheesy Artichoke Dip By Jean Carper

ingredients

• servings: 4
• 2 (8 ounce) packages frozen artichoke hearts
• 1 1/2 cups fat-free cottage cheese
• 4 ounces herbed goat cheese (chevre)
• 4 teaspoons dijon mustard
• 3 tablespoons fresh lemon juice
• 2 garlic cloves, crushed
• 1 tablespoon worcestershire sauce
• 1/3 cup light mayonnaise
• 1/3 cup fat-free half-and-half
• 1 cup chopped chives
• salt and pepper, to taste
• 1/4 cup grated parmesan cheese

recipe

• preheat oven to 350 degrees.
• cook artichokes according to package directions; chop roughly. set aside.
• in a food processor, mix all ingredients except artichokes and parmesan cheese until smooth.
• stir in artichokes. pour mixture into a 9-inch baking dish. sprinkle with parmesan.
• bake for 30 minutes. if top hasn't browned, put under broiler.
• let sit for 15 minutes before serving (it may be watery when first removed from the oven). serve with toasted whole-wheat pita chips.