Goat Chees Artichoke Dip Recipes

HOT ARTICHOKE AND GOAT CHEESE DIP

Hot Artichoke and Goat Cheese Dip image

Got this from my good friend Amy. Don't let the goat cheese scare you off. I always use the canned artichokes, you can even use low fat cream cheese and mayo if you want to shave off some calories. This is really simple and impressive. I don't ever tell people what's in it until they've tried it and go on and on about how awesome it is, then I tell them about the goat cheese ;). It's good with anything, I've served it with hoitey toitey crackers and veggies as well as generic "Ruffles" type chips, no matter what there is hardly any left.

Provided by chelle keithley

Categories Cheese

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 ounce) can artichoke hearts, drained or 10 ounces frozen artichoke hearts
1 1/2 cups chopped onions
1 large garlic clove, minced
1/2 cup mayonnaise
8 ounces cream cheese, softened
1/3 cup shredded parmesan cheese
6 ounces softened goat cheese

Steps:

In food processor(I use my blender)combine hearts, onions, garlic, mayo, cream cheese, parm cheese and goat cheese.
Blend, leaving some texture.
Spoon into a 7 or 8 inch casserole dish.
Preheat oven to 350.
Bake dip uncovered for 30 minutes.
Serve hot w/Crackers,bruschetta,tortilla chips or veggies(I love raw carrots).

Nutrition Facts : Calories 193.1, Fat 15, SaturatedFat 8.1, Cholesterol 37, Sodium 351.1, Carbohydrate 9.1, Fiber 2.1, Sugar 2.2, Protein 7

CHEESY ARTICHOKE DIP BY JEAN CARPER

Cheesy Artichoke Dip by Jean Carper image

Here's an easy, lower-fat version of warm artichoke-cheese dip. In new research, artichoke hearts tested surprisingly high in antioxidant activity -- even more per cup than strawberries. Garlic and chives are high in antioxidants, too, and fat-free cottage cheese helps keep the fat and calorie counts down.

Provided by USA WEEKEND columnist Jean Carper

Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes

Yield 9

Number Of Ingredients 12

Ingredients

2 (8 ounce) packages frozen artichoke hearts
1 ½ 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
⅓ cup light mayonnaise
⅓ cup fat-free half-and-half
1 cup chopped chives
Salt and pepper, to taste
¼ cup grated Parmesan cheese

Steps:

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.

Nutrition Facts : Calories 145.5 calories, Carbohydrate 9.5 g, Cholesterol 17 mg, Fat 7.7 g, Fiber 2.1 g, Protein 10.2 g, SaturatedFat 3.6 g, Sodium 426.9 mg, Sugar 3.2 g

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