This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in mayonnaise. Check for flour or modified food starch in pre-shredded cheese.
“At a dinner party one should eat wisely but not too well, and talk well but not too wisely.”
-W. Somerset Maugham, Novelist
This is one of my favorite dips, but I always feel the flavor of the artichokes is lost in recipes that have tons of salt and fat. I like to taste the artichokes. This version balances the cheesy, creamy flavor so the artichokes are front and center.
Most canned or bottled artichoke hearts contain a lot of salt. Not sure why folks do this, but there you have it. The average per "serving" is about 380 mg of sodium. That works out to a little over 1/8 teaspoon. A serving is about 3 artichoke hearts, by my reckoning, as I've now opened enough cans and measured by weight to find out.
A good alternative to canned is frozen artichoke hearts, but they're less widely available. Trader Joe's sells them and there's only 50 mg sodium in a 3/4 cup serving. If you find the frozen and use them in this recipe you'll need about 2 cups. Add 1/8 teaspoon of salt and taste. Depending on how much sodium is in the artichokes you purchase, you may need 1/4 teaspoon.
I have never been a big user of small appliances. It is rare that I take my food processor off the shelf and usually it is for specific jobs and for larger quantities. Slicing with a knife is easier and there's much less clean up. Same goes for grating cheese. I like to knead dough by hand (or in my bread maker). I can't remember when I last used the dough or slicing attachments with my food processor. I'm much more likely to use my blender for pureeing and such.
That said, there are a few tasks that it is indispensable for and can't be accomplished with other appliances, such as making bread crumbs or cracker crumbs, blending thick ingredients like hummus, or making batter for recipes like cheesecake.
Servings = 10 | Serving size =about 1/4 cup
Cooking Time = 15 Minutes
This recipe can be multiplied by 2, 3.
This recipe can be divisible by 2.
This recipe keeps well in the refrigerator for 3-5 days.
|2 15 ounce can||artichoke hearts (packed in water)|
|1/4 cup||fat free mayonnaise|
|2 ounces||mozzarella cheese (grated)|
|1/4 tsp||dried tarragon|
|fresh ground black pepper (to taste)|
Drain the artichoke hearts and place in a food processor. Process for about 5 seconds.
Add the mayonnaise, mozzarella, tarragon and pepper. Process until almost smooth.
When ready to serve place the dip in a glass dish. Put the dish in the microwave and heat in 30 second intervals, stirring well.
Serving size = about 1/4 cup
Servings = 10
Amount Per Serving
|Calories 37||Calories from Fat 13|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 2g||7%|
|Vitamin A 1%||Vitamin C 3%|
|Calcium 5%||Iron 1%|
|Vitamin K 14 mcg||Potassium 98 mg|
|Magnesium 12 mg|