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Hot Artichoke Dip & Garlic Butterbean Dip
Show 13.06
Watch Community Cooking Daily at 9:30 a.m., 10:00 a.m., 3:30 p.m. and 6:30 p.m. on CitiCABLE 3 

Hot Artichoke Dip
2/3 cup Parmesan cheese
1/3 cup light mayonnaise
2/3 cup plain non-fat yogurt
1 (14 oz) can artichoke hearts, drained and chopped
2 cloves garlic minced
Preheat oven to 325 degrees. Lightly grease baking dish. Blend cheese, mayonnaise, yogurt. Stir in artichokes and garlic. Mix well and transfer to baking dish. Bake from 25 minutes or until light brown. Serve with crackers.
Garlic Butterbean Dip
2 (15 oz cans) butterbeans
4 cloves of garlic, pressed
1/4 cup oil
1 tbsp lemon juice
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
Put all ingredients in blender and add water to 1/2 cover beans. Blend until smooth. Refrigerate 1 hour prior to serving. Serve with pita chips or cut vegetables.

Karen Pata
Community Cook