Another gathering, another appetizer to bring for the group. Appetizers rule this time of year. Sometimes it seems like you always see the same food, but this Asiago Dip is a great twist on an artichoke dip and, best of all, it’s from Cooking Light!
This dip is great when time is tight as it comes together in minutes. The recipe uses light versions of mayo and sour cream. I think it tastes better this way than using the full fat versions. (I’ve tried it, and it is too rich!) Save the calories and stick to the light version. The artichokes, green onions and sun dried tomatoes complement each other nicely. Make sure you use the sun dried tomatoes that are not packed in oil, otherwise you will end up with a pink dip. Which can be pretty if that is what you are going for, but not a great surprise when you are in a hurry. The asiago cheese is a tasty alternative to the parmesan you usually see in dips. Another great bonus: it’s usually served warm, but it also tastes fabulous cold. A versatile winner.
Go ahead and try it at your next gathering. It’s an updated, lower calorie twist on artichoke dip. Comfort food at its best.
- 1 cup light mayo
- 1 bunch thin sliced green onions
- ⅔ cup grated Asiago cheese
- 5 or 6 artichoke hearts diced
- ½ cup diced sun dried tomatoes (NOT oil-packed)
- 1 (8-ounce) carton low fat sour cream
- 1 tablespoon grated Parmesan
- 2 teaspoons fresh minced garlic
- Preheat oven to 350. Mix all ingredients together and put in a pie plate. Bake for 30 minutes or until bubbly. Serve with bread.