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Traditional artichoke dip is delicious, but the calories and fat lurking in every bite may surprise you: 1/4 cup has 200 calories and 7 grams of saturated fat. That’s without crackers or chips (and assuming anyone stops at 1/4 cup!). Most recipes are made with an overload of mayonnaise, sour cream and cheese. The good news is, there are quick and easy ways to lighten things up, including swapping in nonfat Greek yogurt. Put crudité on the side, and serve the dip at a holiday party or any time.
Baked Artichoke Dip with Red Peppers
2 (14-ounce) cans artichoke hearts, drained and chopped
8 ounces light vegetable cream cheese, softened at room temperature
6 ounces plain nonfat Greek yogurt
1/2 cup diced roasted red peppers
1/4 cup plus 1 tablespoon shredded Parmesan cheese
3 tablespoons chopped fresh parsley
2 tablespoons chopped green onions
1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the artichoke hearts, cream cheese, yogurt, roasted peppers, 1/4 cup of the Parmesan cheese, parsley and green onions. Mix well. Transfer the mixture to a shallow baking dish and top with the remaining tablespoon of Parmesan cheese.
3. Bake for 20 to 25 minutes, until hot and bubbly. Serve with an assortment of vegetables for dipping.
Nutrition Info Per Serving (1/4 cup)
Total Fat: 5 grams
Saturated Fat: 3 grams
Total Carbohydrate: 16 grams
Sugars: 3 grams
Protein: 8 grams
Sodium: 781 milligrams
Cholesterol: 15 milligrams
Fiber: 4 grams
Which ingredients to choose — and which to lose? Here’s a quick guide to revamping the pantry and sizing up other common kitchen staples. 1. Choose: No-salt-added tomatoes (in cans and cartons) over tomato sauce. The ingredient list for tomato sauce should be short and simple: tomatoes and perhaps a few seasonings. But that’s notRead more