Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
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.

ďAt a dinner party one should eat wisely but not too well, and talk well but not too wisely.Ē
-W. Somerset Maugham, Novelist

The refrigerator light goes on...

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.

Food Processor

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 thereís much less clean up. Same goes for grating cheese. I like to knead dough by hand (or in my bread maker). I canít remember when I last used the dough or slicing attachments with my food processor.

That said, there are a few tasks that it is indispensable for and canít be accomplished with other appliances (see Blender), such as making bread crumbs or cracker crumbs, blending thick ingredients like hummus or making batter for recipes like cheesecake.

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Artichoke Dip



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.

Nutrition Facts

Serving size = about 1/4 cup

Servings = 10

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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  
Cholesterol 4mg 1%
Sodium 154mg 6%
Total Carbohydrates 4g 1%
    Dietary Fiber 2g 7%
    Sugars 1g  
Protein 3g  
Vitamin A 1% Vitamin C 3%
Calcium 5% Iron 1%
Vitamin K 14 mcg Potassium 98 mg
Magnesium 12 mg