Serves: That’s up to you!
WW Points: 17 – for the entire recipe.
6 – 8 small/medium artichokes, steamed.
4 tbls freshly grated Parmesan cheese
250g Light (80%) cream cheese, at room temperature
½ c. low fat mayonnaise
½ tsp. dried dill
¼ tsp. minced garlic
1. Heat oven to 200 degrees.
2. Place half the artichoke hearts in food processor; chop coarsely. Add half the parmesan cheese, cream cheese, mayonnaise, dill and garlic; process until smooth.
3. Scrape mixture into 12cm pie plate.
4. Repeat procedure with remaining half of the ingredients, adding to pie plate after processing. Smooth top with spatula; bake until hot and bubbly, about 15 minutes. Serve immediately, with bread sticks.
TIP: Or spoon artichoke mixture into fresh mushroom caps (about 1.5kgs, wiped clean). Spray edges of caps with cooking spray and place on baking sheet; bake in 200 degree oven for about 15 minutes. Serve immediately. The dip can also be served without baking, at room temperature or cold.
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