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Asiago Cheese and Artichoke Dip


By The Recipe Review (Visit website)




I love making appetizers!!  And this week is a perfect opportunity to make a few that I've been wanting to try.  First up is Asiago Cheese and Artichoke Dip.  I've made something similar before and posted on my blog, but I really, really liked this one!  It is not mayonnaise based and I was so glad.  I think that more times than not, mayo makes a dish greasy.  Even though this was chunky, calling for lots of artichokes, the base was creamy and there was no grease involved.

It was able to prepare it within minutes.  And we cleaned the dish within no time.  Yummy!!

Asiago Cheese and Artichoke Dip
Betty Crocker Christmas Cookbook

1 package (8 oz) fat-free cream cheese
1/2 cup fat-free sour cream
2 tablespoons fat-free half-and-half or evaporated fat-free milk (I used heavy whipping cream)
1/4 teaspoon salt
3/4 cup shredded Asiago cheese
1 can (14 oz) artichoke hearts, drained, chopped
4 medium green onions, chopped (about 1/4 cup)
2 tablespoons chopped fresh parsley (I omitted simply because we were hungry and I forgot)
Crisp breadsticks or crackers (I served with sliced French bread from bakery section)

Heat oven to 350 degrees.  In medium bowl, beat cream cheese with electric mixer on medium speed until smooth.  Beat in sour cream, half-and-half, and salt.  Stir in Asiago cheese, artichoke hearts, and onions.  Spoon into 1-quart casserole or small ovenproof serving dish.  Bake uncovered 10 to 15 minutes or until hot and cheese is melted.  Remove from oven; stir.  Sprinkle with parsley.  Serve with breadsticks.



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