Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 2 pkt cream cheese - (8 ounce ea) room temperature
- 1/3 c. lowfat sour cream
- 1/4 c. mayonnaise
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. Dijon mustard
- 1 x garlic clove chopped
- 1 tsp Worcestershire sauce
- 1/2 tsp warm pepper sauce
- 3 jar marinated artichoke hearts - (6 ounce ea) liquid removed, and coarsely minced
- 1 c. grated mozzarella cheese - (abt 2 1/2 ounce)
- 3 x green onions finely minced
- 2 tsp chopped seeded jalapeno chili
- 6 x pita rounds - (6" dia) each cut into 6 triangles Extra virgin olive oil as needed Salt to taste
Direcciones
- Using electric mixer, beat first 8 ingredients in large bowl to blend. Mix in artichokes, mozzarella cheese, green onions and jalapeno. Transfer to 11- by 7- by 2-inch glass baking dish. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 400 degrees. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake till crisp, about 10 min. Remove from oven. Maintain oven temperature.
- Bake dip till bubbling and brown on top, about 20 min. Serve warm dip with pita chips.
- This recipe yields 8 servings.
- Comments: "I had a wonderful dinner at the Ligonier Tavern in Ligonier, Pennsylvania," writes Heather McCarthy of Pittsburgh. "The starter - an artichoke dip - stands out most in my memory. Any chance which chef David Cassler would share his recipe"
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 8 servings | |
| Calories 184 | |
| Calories from Fat 97 | 53% |
| Total Fat 10.93g | 14% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 273mg | 11% |
| Potassium 132mg | 4% |
| Total Carbs 15.6g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.16g | 1% |
| Protein 6.51g | 10% |
