Ingredients
-
1
-
1/2
-
1/3
-
1/3
-
1/4
-
3
-
1
-
2 - 3
-
1
-
1
-
-
-
-
-
Directions
Three Cheese Dill Artichoke Bake, This is a quick and delicious lower fat, low carb dip From The Best Diabetes Cookbook by Katherine Younker , *Made for Australia/NZ Swap #25* Prepared as presented This was a very tasty appy spread, which DH and I ate FAR too much of, before dinner — but it was tastier than the planned meal ! I first tried to broil in the toaster oven — didn’t work, so nuked it for 30 sec x3 It was even tasty cool, but much more flavor at least warmed Thanks for posting, Paula , Really a nice comfort appetizer for football Sunday This was delicious on crackers and even on chips The dill flavor was just right for the white cheeses and artichokes I chopped my artichokes by hand as I wanted a much chunkier dip Just delicious Thanks for a keeper Made for My 3 Chefs Fall 2008
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
in a Food Processor, Combine Artichoke Hearts, Mozzarella and Swiss Cheeses, Dill, Yogurt, Mayonnaise, Lemon Juice, Garlic and Cayenne; Process by Pulsing on and Off Until Combined but Still Chunky. |
|
3
Done
|
Spoon Into a Small Casserole Dish; Sprinkle With Parmesan Cheese and Bake Uncovered 10 Minutes. |
|
4
Done
|
Place Under the Broiler and Broil 3 to 5 Minutes Just Until Top Is Slightly Browned; Serve the Dip Warm With Crackers or Crusty Bread. |
