Cheesy Artichoke Dip by Jean Carper

Name: Cheesy Artichoke Dip by Jean Carper
Yield: 9
Ingredients: 2 (8 ounce) packages frozen artichoke hearts; 1.5 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; 0.33333334326744 cup light mayonnaise; 0.33333334326744 cup fat-free half-and-half; 1 cup chopped chives; Salt and pepper, to taste; 0.25 cup grated Parmesan cheese

Recipe by USA WEEKEND - Jean Carper from allrecipes.com

Appetizer

Ingredients

9 servings

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2 (8 ounce) packages frozen artichoke hearts
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1.5 cups fat-free cottage cheese
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4 ounces herbed goat cheese (chevre)
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4 teaspoons Dijon mustard
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3 tablespoons fresh lemon juice
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2 garlic cloves, crushed

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1 tablespoon Worcestershire sauce
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0.33333334326744 cup light mayonnaise
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0.33333334326744 cup fat-free half-and-half
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1 cup chopped chives
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Salt and pepper, to taste
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0.25 cup grated Parmesan cheese

Instructions

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.