My love of jalapeno/artichoke dip led me to try a lower-fat option. Using "lower fat" ingredients brought this recipe to about 36 grams of fat (610 Cal) for the entire dish vs. 210 grams of fat (2,000 Cal) using whole fat ingredients. If you try it and put a twist on it, let me know.
Ingredients:
13-14 ounces marinated artichoke hearts, drained
3 cloves minced garlic
2 ounces chopped green chilies (canned salsa verde works fine)
1/2 cup non-fat sour cream
8 ounces non-fat cream cheese
1/2 cup non-fat mayonnaise
1 cup grated Parmesan cheese
Preheat oven to 325 degrees. Cut up artichoke hearts. Mix all ingredients and artichokes together with mixer. Pour mixture into baking dish. Bake uncovered until lightly browned on top (about 45 minutes). Serve with pita chips, tortilla chips or crackers.
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