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DIP: Baked Artichoke Dip

Source of Recipe

Southern Living, Sept 1995


Recipe Introduction

Original recipe called for regular mayonnaise which is loaded with fat -- I lowered it by using a reduced-calorie mayonnaise.

List of Ingredients

1 (14 oz) can artichoke hearts, chopped and drained
3/4 cup reduced-calorie mayonnaise
1 cup grated parmesan cheese
1 clove garlic, minced
1/4 teaspoon Worcestershire sauce
2 to 3 drops hot sauce


Recipe

Combine all ingredients; spoon into a lightly greased 1-quart casserole. Bake at 350 degrees for 20 minute or until bubbly. Serve with melba toast rounds. Yield: 2 cups Serves 16.

Per Serving: 56 Calories; 5g Fat; 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 152mg Sodium.

2 Weight Watcher points per 1/8 cup