A trio of savory Super Spices enlivens this lower fat version of the traditional warm artichoke dip.
10m
PREP TIME
15m
COOK TIME
95
CALORIES
10
INGREDIENTS
Ingredients 8 Servings
- 1 teaspoon McCormick® Garlic Powder
- 1 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Whole Rosemary Leaves, finely crushed
- 1/2 teaspoon McCormick® Whole Thyme Leaves, crushed
- 1 package (8 ounces) frozen artichoke hearts, thawed, coarsely chopped
- 3 ounces Neufchâtel cheese, 1/3 less fat than cream cheese, softened
- 1/3 cup reduced fat mayonnaise
- 1/3 cup grated Parmesan cheese
- 2 tablespoons sliced green onion
- 2 tablespoons chopped tomato
INSTRUCTIONS
- 1 Preheat oven to 350°F. Mix garlic powder, oregano, rosemary and thyme in small bowl. Set aside.
- 2 Place artichoke hearts in food processor; cover. Process until finely chopped. Add cream cheese, mayonnaise, Parmesan cheese and herb mixture; cover. Process until well mixed. Spread mixture evenly in 9-inch pie plate.
- 3 Bake 15 minutes or until mixture is heated through and edges are golden brown. Sprinkle with green onion and tomato. Serve with pita wedges or assorted crackers, as desired.
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