I have a fun announcement for you today. I am excited to now be a part of the Cooking Light Blogger’s Connection! I have always been a big fan of their magazine, so it was a huge honor when they asked me to be a part of this group. You can click on the little badge to your right, and it will take you to their page with a little blurb about me (don’t mind the unflattering picture), and you can see the other bloggers who are in this group. Seriously, not sure how they found me, when you look at who else is in the group, but I will take it
So, what does this means to you? Not a whole lot. I share Cooking Light recipes fairly frequently anyway, but now you will get at least 2 a month. The first one is this Artichoke Dip. We made this for New Year’s Day, along with a few other appetizers for watching all of the bowl games. And by all, I really do mean all that were on that day. My husband, 7 year old, and Dad are all huge football fans, it doesn’t really matter who is playing. My mom and I were lucky to have escaped for a little while to go shopping.
This dip is a warm dip that is great with crackers, but veggies would also be great to pair it with. My husband actually made this dip. It was my birthday, and he was nice enough to help out as much as he could. He mixed everything together, in under 10 minutes, at about 8:00 am. We put it in the fridge, and then just warmed it in the oven when it was time to serve. It was creamy, and a great guilt free snack to have. This would be a perfect one to have for the Super Bowl!
- 2 cloves garlic
- 1 green onion, chopped
- ⅓ cup Parmesan cheese
- ⅓ cup light mayonnaise
- ¼ cup reduced fat cream cheese
- 1 Tbls fresh lemon juice
- ¼ tsp crushed red pepper
- 12 oz artichoke hearts
- Preheat oven to 400 degrees. Coat a 3 cup baking dish (I used a loaf pan) with cooking spray. Set aside.
- Add the garlic and green onions to a food processor. Process until garlic is chopped. Add the Parmesan cheese, mayo, cream cheese, lemon juice, and red pepper. Process until it is almost smooth. Add artichoke hearts, and process until they are roughly chopped. Pour mixture into your baking dish. Bake for 15 minutes.