Monday, February 7, 2011

Artichoke Dip

You know how sometimes you find a recipe that you love, and everyone who tries it loves it, too? This is that recipe for me. Artichoke Dip from Health Magazine: light, easy, and delicious. My favorite thing about this is that it doesn't cause an appetizer hangover. You know what I'm talking about... the greasy-brick-in-the-pit-of-your-stomach feeling that comes after a party full of finger foods. The feeling that makes you resolve never to eat anything other than fruit and vegetables again. Until the next party.

Artichoke Dip

1 (14-oz) can artichoke hearts, drained and chopped
1/2 cup reduced-fat mayonnaise
1/2 cup light cream cheese
3/4 cup grated Parmesan cheese, divided
1 cup part-skim shredded mozzarella, divided
1/2 tsp. garlic salt
1/2 tsp. pepper
Preheat oven to 350 degrees.
Combine the artichokes, mayonnaise, cream cheese, 1/2 cup Parmesan, 3/4 cup mozzarella, garlic salt, and pepper in a bowl. Mix well. Transfer to baking dish, and top with remaining cheeses. Bake 30-35 minutes or until golden and bubbling.
Serving size: 1/2 cup (159 calories)
Yield 6 servings
I always put this dip in the Cranberry Mini-Baker. It fits perfectly, and the presentation is beautiful. Besides that, stoneware keeps the dip warm for a long time. The baker is ready to go in the oven, and you can see the Classic Batter Bowl scraped clean. Going to town with the Small Mix 'n Scraper ensured that more of my dip would end up in my mouth instead of my dishwasher.

When I'm doing anything with multiple seasonings that are added at the same time, I start by taking a Pinch Bowl and an Adjustable Measuring Spoon to my spice cabinet. By throwing everything together at the same time, I save myself a bit of fumbling around later.
Who likes measuring mayonnaise? I don't know why, but I've always been grossed out by the consistency of the stuff, and there's nothing worse than digging it out of a measuring cup. You can't help but get it all over your fingers, and it's just nasty! Unless you're using a Measure-All Cup. Push the cup to the measurement you want, plunge it out, and enjoy mayonnaise-free hands. That's the Skinny Scraper in the mayonnaise jar, and I'm using the Classic Batter Bowl to mix everything together.

Dear Smooth-Edge Can Opener,
I love you, and I don't care who knows it!
Even when lids have pull-tabs, a Smooth-Edge Can Opener prevents sharp edges and food/lid contact.

I normally cheat on this recipe and use Italian cheese blend that's already shredded. I know... I'm horrible. I figure the calories are about the same, and I can't tell a difference in the final product. The cheese is measured into the 2-Cup Easy Read Measuring Cup which I can't say enough about. Then, of course, there's the Food Chopper for the artichokes along with the Can Drainer. I adore the Can Drainer because it keeps me from dirtying a colander for simple things like artichokes. Also seen: Skinny Scraper, Measure-All Cup, Classic Batter Bowl, Cutting Board

You know what I love about the Food Chopper? Besides the fact that it's sturdy? Or the way its blades rotate for even chopping? Or the control I have over how coarsely or finely I chop? Or the design that doesn't harbor smells? It all comes apart to go in the dishwasher. That's right.

Ok, so you should try this dip. Serve it with pita chips, cucumber slices, Wheat Thins, or a leather shoe, and prepare to be amazed.

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1 comment:

  1. I made this dip for a gathering with friends recently, and it was a hit! I was able to make quick work of the artichokes with the food chopper. Thanks for sharing!