Recipe
Appetizer
Lemon-Fontina Artichoke Dip
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (13.75 oz each) cans artichoke hearts, drained and chopped | ||
| 2 tsp. freshly grated lemon peel | ||
| 2 tbsp. fresh lemon juice | ||
| 4 oz. shredded Kronenost Fontina cheese (1 c.) | ||
| 4 oz. shredded reduced-fat Italian-style cheese blend (1 c.) | ||
| 4 oz. shredded reduced-fat mozzarella cheese (1 c.) | ||
| ½ c. light mayonnaise | ||
| ½ c. light sour cream | ||
| Salt and pepper, to taste | ||
| Fresh vegetables and bagel chips, for serving |
Directions
- Preheat oven to 350 degrees. In a large bowl combine artichokes, lemon peel, lemon juice, cheeses, mayonnaise and sour cream. Season with salt and pepper to taste. Place in a shallow 2-quart baking dish.
- Bake 15 to 20 minutes or until heated through. (Do not overbake.) Serve with fresh vegetables and bagel chips.
Nutrition facts
Servings
125 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 23mg
- Sodium: 465mg
- Total Carbohydrates: 5g
- Protein: 8g
Recipe Source:
Try-Foods International.