Creamy Artichoke Dip

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. garlic, chopped
• 4 tbsp. celery, diced small
• 1 cup frozen artichokes, cooked
• 4 oz. low-fat cream cheese at room temperature
• 1/2 can white beans, drained (reserve liquid)
• 1 tbsp. lemon juice
• 2 tbsp. chives, chopped
• 1 pinch cayenne or Tobasco
• salt
• freshly ground black pepper

Makes 1 cup, 8 servings (2 tbsp. per serving)

1. Heat the olive oil in a small sauté pan over medium heat. add garlic and celery and cook until garlic is aromatic, about 20 seconds. Add artichokes and sauté until the artichokes are slightly browned, about 5 minutes. Cool in refrigerator.
2. Combine the cream cheese and white beans in a food processor. Process until smooth. Add cooled artichoke mixture. Puree until slightly chucky. Season with lemon juice, salt and pepper. Add chives and cayenne or Tobasco sauce.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dip makes a great snack with homemade chips, vegetables an even proteins such as chicken tenders or beef cubes. This dip also taste great on warm flatbread or in sandwiches as well. The cannellini beans not only add fiber and another vegetable serving; they also add a rich, creamy texture to the dip. You can also use shredded basil or tarragon in place of the chives and the dip will still be good. I highly recommend using Kraft Philadelphia Garden Vegetable Cream Cheese for a more authentic vegetable taste.