Servings: 24 Tbsp
Calories: 18kcal
Equipment
- food processor
Ingredients
- 1 can artichoke hearts, 14 oz
- ½ c fat free ricotta, Gilbani
- ¾ c plain non fat yogurt, Giant brand
- 2 tbsp light Miracle Whip
- ⅓ c grated romano cheese
- 1 tbsp grated romano cheese
- ¾ tsp garlic powder
Instructions
- The night before making the dip, put the plain fat free yogurt into a coffee filter lined strainer that is set inside of a bowl. Cover the strainer with plastic wrap and refrigerate over night to remove liquid from the yogurt.
- Preheat the oven to 350℉.
- Remove the thickened yogurt from the coffee filter and place in a bowl.
- Add the fat free ricotta and light Miracle Whip to the yogurt and mix thoroughly.
- Add the romano cheese (⅓ c plus 1 tbsp) and garlic powder to the dip base and mix together.
- Drain the can of artichoke hearts. Squeeze as much moisture out of the artichoke hearts as you can. Place them in a food process and chop them.
- Add the chopped artichoke hearts to the dip base and thoroughly incorporate them. Taste the dip and add more garlic powder if you think it is needed.
- Transfer the dip to a baking dish or casserole and place in the oven to bake at 350℉ for 30 min.
- Remove the dip from the oven and let cool for 10 - 15 min before serving.
- Serve with dippers of your choice.
- Refrigerate any leftovers. Heat leftovers in the microwave slowly.
Notes
Parmesan cheese can be substituted for the romano cheese but it is not as robust in flavor.
Nutritional Data for 4 tbsp of Dip
Calories 72 kcal, Fat 2 g, Sat. Fat 1.2 g, Carb. 7.2 g, Fiber 1.2 g, Total Sugar 4 g, Protein 4.8 g, Sodium 328 mg
Nutrition
Serving: 1Tbsp | Calories: 18kcal | Carbohydrates: 1.8g | Protein: 1.2g | Fat: 0.5g | Saturated Fat: 0.3g | Sodium: 82mg | Fiber: 0.3g | Sugar: 1g
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