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Artichoke Dip

October 12, 2009

Monday night football.  I’m not going to lie, I care more about the food than the football.  I’ve never been a huge sports fan, but I do enjoy watching a good game every now and then (especially when good food is involved).  I decided to make artichoke dip for this week’s theme.  The recipe I have is from The Healthy College Cookbook.  I highly recommend this cookbook to our readers.  It’s filled with quick, cheap, and most importantly EASY recipes perfect for college students.  It’s a great first cookbook for all the new cooks out there.

disclaimer:  being a broke college student, I currently don’t have a functioning camera.  I tried to make this work using my computer’s camera, so I apologize for reducing this blog to less than desirable quality photos.

On to the recipe!

Artichoke Dip

Ingredients:

1 (15 oz) can artichoke hearts in water, drained

1/4 cup low-fat mayonnaise

1/4 cup nonfat plain yogurt

1/2 cup grated parmesan cheese

1/4 teaspoon black pepper

crackers or sliced baguette (I used wheat thins, but I have previously used a baguette that I toasted in the oven.  Chips would be delicious too!)

Photo 93

First, gather your ingredients and preheat the oven to 400 degrees.

Photo 94

Coarsely chop the artichoke hearts.  Combine with the mayonnaise, yogurt, parmesan, and pepper.  Mix thoroughly.  Spread evenly in a small casserole dish or loaf pan (I used a loaf pan), and bake for 20 minutes/until lightly browned.

Photo 97

Serve with crackers, bread, chips, veggies, or whatever your heart desires.

I had some leftovers and saved it in the fridge, but it tastes better freshly baked.  I hope you enjoy this healthier version of artichoke dip while watching the big game.

Peace, love, and football,

Laura

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