Monday, March 22, 2010

Low Fat Artichoke, Peppers, and Basil Dip

Sunday night I was invited to dinner at a client's house to celebrate the wrap up of Chairish the Future, a fundraiser I helped plan to benefit the Metro Atlanta Furniture Bank.  I wanted to bring a healthy, easy appetizer that would be a crowd pleaser, and much to my disgust, I couldn't use my oven.  Grrr...

Enter a trip to Sam's club, a 2 lb can of artichoke hearts, The World at Our Table cookbook (which I blogged about here), and a star was born.  Quick, easy, and seriously tasty, this dip works well with pita chips or my latest obsession, cracked pepper and olive oil Triscuits.  Luckily for John and me, I made enough to have some leftovers here!

Artichoke, Peppers, and Basil Dip
2 lb chopped artichoke hearts
1 cup low fat sour cream
1 cup low fat mayo
2/3 cup chopped roasted red peppers
1 tablespoon minced garlic
4 tablespoons chopped fresh basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Mix all ingredients together and chill for at least one hour.  Serve with crackers or pita chips.  

Recipe serves 12.

1 comment: