Serves 20 (Makes 2 1/2 Cups)

This artichoke dip has lemony freshness and creamy yumminess with a nice kick of fresh basil! It has no sour cream so is lower in calories!


What You’ll Need:

A Food Processor
A Rubber Spatula
A Sharp Kitchen Knife
A Micro-Plane or Other Fine Grater
An Ice Cream Scoop
2 One-Cup Ramekins or Other Small Oven Proof Dishes
Parchment Paper
A Pencil
Plastic Wrap
Tin Foil
Three Quart Size Freezer Bags



2 (14 oz) Cans Artichoke Hearts, Drained
5 1/2 oz Softened Goat Cheese (About 1 cup)
1 Tbsp Capers
2 Tbsp Lemon Juice
1/4 Cup Chopped Basil
1 Tsp Garlic, Minced
1/2 Tsp Sea Salt
Shakes Of Hot Sauce
3 Tbsp Romano Cheese, Freshly Grated


How To Put It Together:

1) Preheat oven to 375 degrees Fahrenheit.
2) In the food processor, chop the artichoke hearts, using the pulse button so that you get a rough chop; scraping down the sides of the bowls needed.
3) Add the goat cheese, breaking it into chunks as you go. Add the capers, lemon juice, basil, minced garlic, sea salt and hot sauce; process using the pulse button, scraping down the sides of the bowls needed.
4) Remove the bowl from the food processor, remove the blade, scraping off of it any of the artichoke dip that clings to it. Using an ice cream scoop, portion the artichoke dip evenly into two ramekins; you will have some left over. Sprinkle a little Romano Cheese on each.
5) Place one of your ramekins on a generous piece of parchment; draw around it. Cut a round out of the parchment. Place one round on the ramekin that you will freeze, directly on to the dip. Wrap it with plastic wrap, going completely around the ramekin several times with plastic wrap. Place the ramekin in a quart freezer bag; place it in the freezer. Put the leftover artichoke dip that you have in a freezer bag and squeeze the air out of it; place it in the freezer.
6) Place the ramekin that you are baking in the the center of the preheated oven for about 30 minutes or until brown on top. Serve with crudites.


Nina’s Tasty Tips:

This is a make ahead dish and it freezes well; it will keep up to 3 months in the freezer. This artichoke dip is a great stuffing for mushrooms or chicken breasts – YUM!



85 Calories
5 Grams Protein
4 Total grams of Fat
3 Grams of Saturated Fat
8 mg Cholesterol
262 mg Sodium
9 grams Carbohydrates
6 grams Fiber
1 gram Sugar
19% RDA of Vitamin K
16% RDA of Folate
11% RDA of Vitamin C
11% RDA of Copper
11% RDA of Sodium
10% RDA of Phosphorus
• Glycemic load: 2