1 garlic cloves miced well or pressed in a garlic press
3/4 C parmesan cheese
3/4 C 0% fat greek yogurt
5 oz cream cheese
5 oz sour cream
1 lemon, juiced
1 shallot
16 oz canned artichoke
Hot sauce, cayenne, red pepper flakes to taste
Salt & pepper to taste
Procedure:
Start by pre-heating your oven to 350. Then mix the smashed garlic, minced onions and lemon juice together and sautee in a pan. Then, very roughly chop the artichoke hearts. I like this dish because you can taste the artichokes... it's not all smooshed. So leave 'em good and chunky. But if you prefer otherwise, that won't be a problem either. Add to pan.
In a food processor, combine cream cheese, sour cream and non-fat yogurt. Whip, but better if you just spatula it til the mixture becomes creamy. But since I'm lazy, I just used the food processor. Add processed mixture to pan and incorporate. Allow to heat through. Add 1/4 cup shredded Parmesan to mixture and combine. Check for seasoning and add salt (about 1 teaspoon sea salt), black pepper and a dash of your favorite hot sauce, cayenne pepper or red pepper flakes. Add more lemon or other seasonings if desired.
Spoon mixture into shallow baking dish or individual ramekins and top with remaining Parmesan cheese. Bake in preheated oven for 20-30 minutes. You want to remove it when it's browned and bubbling. And finish under a 500(F) broiler for 2 mins minutes to crisp cheese on top. Serve with chips, triscuits, or vegetables. Really anything works, as it's just a vehicle to scoop up this creamy deliciousness....enjoy!
No comments:
Post a Comment