Hot Artichoke Dip Filed under ( artichokes, Beans, cheese, Dips, light recipes, panini, party food, sandwiches, vegetarian, veggies )

You know, I'm just going to say it, trying to eat healthy just plain sucks sometimes. It's not that I don't like healthy food, it's that I really like the stuff that's not so healthy. And I'm not much of a sweets girl, I'm talking big bacon cheeseburgers, greasy cheesy pizza, and salty snack food, oh how I love it! But, I made a goal this year by golly, and even though it's February and I'm supposed to have forgotten about it, I really want to accomplish my goal of getting healthy. Come hell or a high mountain of potato chips!

That's why I'm always grateful for recipes like this. They make the whole healthy process suck just a bit less. I love artichoke dip, it's cheesy and has that fantastic sharp artichoke flavor. But, unlike a lot of dips, this one is not full of fat and calories. In fact, the bulk of this dip is white beans, which gives the dip the creamy illusion that you are indulging and being naughty. It's wonderful for parties, and tastes just as good cold or room temp as it does hot.

Hot Artichoke Dip
Cooking Light

Ingredients

1/2 cup reduced-fat sour cream
1/3 cup reduced-fat mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon salt
2 (14-ounce) cans artichoke hearts, rinsed and drained, divided
1 (15.5-ounce)can Great Northern beans, rinsed and drained
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided (I really like Pecorino Romano, I almost always sub it for Parm)
2 tablespoons chopped fresh parsley, divided
3 garlic cloves, minced
Cooking spray

Directions

1. Preheat oven to 400°.

2. Combine first 4 ingredients in a food processor; add 1 can of artichokes and beans. Process until smooth. Add remaining can of artichokes, 3/4 cup of Parmigiano-Reggiano cheese, 1 tablespoon parsley, and garlic. Pulse 20 times or until artichokes are coarsely chopped.

3. Spoon mixture into an 8-inch square baking dish coated with cooking spray; sprinkle top with remaining 1/4 cup of Parmigiano-Reggiano cheese and remaining 1 tablespoon parsley. Bake at 400° for 25 minutes or until bubbly.


4. I think this is best served with tortilla chips, sliced baguette, carrots, celery or cauliflower.

Serves 12: Serving size is 1/3 cups

Per Serving: 98cal, 4g fat, 2g fiber, 5g prot, 488mg sod

Points per Serving: 2!!


With the leftover dip, I made an awesome roasted zucchini and mushroom panini (what else!) Roast whatever veggies you have (asparagus would have also been excellent), spread dip on one slice of bread, top with veggies and any cheese if desired and press. Delicious lunch!

So here's my question...what helps you when you're having a particularly hard day staying on that straight and narrow path to healthy eating?