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Artichoke and Asiago Cheese Dip
Main Page
3 PointsPlus Per Serving
Ingredients:

Baked Pita Chips
1 8-ounce package cream cheese, softened
4 ounces Asiago or Parmesan cheese,
finely shredded (1 cup)
2 cloves garlic
1 14-ounce can artichoke hearts, drained
1 cup bottled roasted red sweet peppers, drained
1 cup sliced fresh mushrooms
1/2 cup sliced green onion
Bottled roasted red sweet pepper strips (optional)
Fresh parsley leaves (optional)
WW Recipes
Breakfast Recipes
Casserole Recipes
Chicken Recipes
Crock Pot Recipes
Appetizer Recipes
Dessert Recipes
Fish/Seafood
Pasta Recipes
Pork Recipes
Salad Recipes
Side Dish Recipes
Soup Recipes
Beef Recipes
DASH Diet Recipes
DASH Chocolate Pudding
DASH Blueberry Oat Pancakes
DASH Cheesy Enchiladas
DASH Waldorf Salad
DASH Diet Chili
Directions:

1. Preheat oven to 350 degrees F. Prepare and bake the Baked Pita Chips. Set aside.

2. In a food processor*, combine cream cheese, Asiago cheese, and garlic. Cover and process until mixture is combined. Add artichoke hearts, 1 cup roasted red peppers, mushrooms, and green onion. Cover and process with on/off turns until finely chopped. Transfer mixture to a 1-1/2-quart shallow baking dish or 9-inch glass pie plate, spreading mixture evenly in dish.

3. Cover and bake dip about 25 minutes or until heated through. (Or microwave, uncovered, on 70% power [medium-high] for 6 to 8 minutes or until heated through, stirring the dip and turning the dish halfway through cooking time.)

4. Serve the warm dip with Baked Pita Chips. If desired, garnish with roasted red pepper strips and parsley leaves.

Makes 12 Equal Servings

Nutritional Info Per Serving: Calories 126, Carbs 4 g, Fat 10 g, Fiber 2 g, Protein 5 g