Creamy Artichoke-Zucchini Dip

star rating (1) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 3 cups

Recipe photo

This rich, savory concoction is wonderful spread on crostini, or served as a dip with crackers or pita chips. We like to make it with low-fat cream cheese (Neufchâtel cheese) and low-fat sour cream; this is a case where using the full-fat version of these products is overkill.

This recipe is designed to be made in your bread machine, using its jam cycle. You can also cook it gently on your stovetop. Cook over medium-low heat, stirring frequently, until the mixture is hot, the cream cheese has melted, and everything is well combined. Then simmer very gently, stirring frequently, for about 15 to 20 minutes.

Creamy Artichoke-Zucchini Dip

star rating (1) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 3 cups
Published: 03/17/2011

Ingredients

  • 1 can (14 ounces) artichoke hearts, drained
  • 1 small zucchini, about 7" long, washed, trimmed and cut into chunks
  • 2 garlic cloves, peeled and smashed flat
  • 2 scallions, white and green parts, washed and trimmed, snipped into 2" pieces
  • 8 ounces (1 large package) low-fat cream cheese (Neufchâtel)
  • 1/2 cup low-fat sour cream
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 to 1 teaspoon Tabasco or hot sauce, to taste
  • 1/4 teaspoon salt

Directions

1) Attach the paddles to the posts in the bread machine bucket. Program the machine for the jam cycle.

2) Place the drained artichoke hearts, zucchini, garlic, and scallions into a food processor, and process until finely diced. Don't make a totally smooth paste of this; you want to retain some of the vegetables' texture.

3) Put the vegetables, cream cheese, sour cream, Parmesan, Tabasco, and salt into the bread machine bucket, and press Start. Allow the machine to complete its cycle.

4) Serve the dip hot, warm, or at room temperature; refrigerate any leftovers.

Yield: about 3 cups.

Nutrition information

Serving Size: 1/4 cup, 80g Servings Per Batch: 12 Amount Per Serving: Calories: 84 Calories from Fat: 53 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 19mg Sodium: 217mg Total Carbohydrate: 4g Dietary Fiber: 0g Sugars: 1g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 03/31/2012
  • ckcooks from KAF Community
  • Great dip. I made it in a cast iron skillet and heated it on the grill.
1
bakershotline

Related recipes