Wow - what a long week! After my first 40 hour week ever, I needed to make some yummy food to relax. So for dinner, we had tasty burgers topped with lettuce, tomato, and avocado, with some coleslaw made with nonfat yogurt and low fat sour cream (instead of mayo). I just want to say - it was absolutely delicious with a little salt and pepper, and normally I'm not one to enjoy coleslaw. So I highly recommend using the yogurt and sour cream - it's lighter, healthier, and much more summery than mayo!
Then on to the really yummy stuff. I have a pot-luck brunch to go to tomorrow morning, and I was asked to bring some sort of appetizer. I plan to bring some homemade salsa, along with a creamier dip. Having had a delicious asiago artichoke dip back in Ithaca, I was determined to make my own. I did (adapted from epicurious) - and it turned out great (of course we had to have a little taste test!). I'll post a picture tomorrow. Here's how:
Asiago Artichoke Dip:
16 oz low fat cream cheese, soft (room temp) ($3.75)
1/3 cup low fat sour cream ($0.30)
1/4 cup low fat mayo ($0.25)
1 tbsp lemon juice ($0.25)
1 tbsp dijon mustard ($0.10)
1 garlic clove, minced ($0.25)
1 tsp Worcestershire sauce ($0.05)
1/2 tsp ht pepper sauce ($0.05)
24 oz marinated artichoke hearts, drained and diced ($7.00)
1 cup shredded part skim mozzarella ($0.75)
1 cup shredded asiago cheese ($3.75)
1/2 cup grated parmesan ($0.25)
1/4 cup leek, finely diced ($0.25)
Mix first 8 ingredients with blender or electric mixer. Then, mix everything else in (I found a spatula works wonders). Bake at 400 degrees about 15-20 minutes, until the top is bubbling and golden brown (not burnt!). Serve with tortilla chips or pita chips!
About $15-17 dollars for a huge bowl of dip that will serve probably 20 or so people.
Asiago Artichoke Dip
So in short, maybe a little high in fat content, but with all the delicious flavors, it's ok to use the low fat cream cheese, sour cream, and cheeses - you won't be able to tell the difference. Try it - it's delicious!