Hot Broccoli-Artichoke Dip (Lower Fat Version)

The first time I went to Applebee's (chain restaurant), Kerry and I ordered the Hot Spinach-Artichoke Dip. After my first bite, I was in heaven. The bubbly cheese mixture, with the goodness of spinach and artichokes, would soon be an instant fav.

When I came across a recipe for it, I was shocked at the amount of calories and fat in this so-called healthy appetizer. Through research, I discovered lower-fat versions. This recipe is my take on the dish, with a big tweak. Since the broccoli looked so fresh at the grocery store, I thought, "Why not make a broccoli-artichoke dip?" The broccoli and water chestnuts would give crunch while the cheese and artichoke would give it a smooth texture. A pure delight on the pallet.

What follows is my new recipe. It was a hit with us (Kerry couldn't stop eating it) and I am sure it will be a hit with you.

Ingredients

1 tablespoon butter
1 shallot (finely minced)
2 cloves garlic (finely minced)
2 fresh broccoli crowns (stems removed and chopped)
8 ounce can of sliced water chestnuts (drained and chopped)
14 ounce can quartered artichoke hearts in water (drained and chopped)
8 ounce package of low-fat cream cheese (softened)
8 ounces of reduced fat sour cream
8 ounces of shredded white cheddar
1 teaspoon Tobasco sauce (or another hot sauce)
1 teaspoon Kosher salt
¼ teaspoon freshly ground pepper

Directions

Preheat the oven to 350 degrees.

Gather the ingredients together.

Smash the garlic to remove the skin.

Smash the cloves to flatten the garlic cloves. This is done by placing the side of your knife on top of the garlic and hit the top side of the knife with your hand. (This is another great stress remover, by the way.) Finely mince the garlic.

Finely mince a shallot (a milder onion). Treat the shallot just as you would an onion. However, your slices in the shallot will be much closer together for a fine mince.

When you're done mincing, you'll have this:

Melt 1 tablespoon of butter in a large nonstick skillet over medium heat.

Place the minced shallot and garlic in the skillet and sauté until the shallots pieces are translucent and soft (about 4 − 5 minutes).

Meanwhile, wash the broccoli crowns, remove the stems, and chop the broccoli. Cut it horizontally and vertically as making diced broccoli.

When all chopped, you'll have this:

Chop the drained water chestnuts.

Chop the artichockes.

Place the broccoli and artichokes in the skillet and sauté for five minutes to gently cook the broccoli. The broccoli will turn a bright green.

Place the sour cream, cream cheese and ½ of the cheddar cheese in the skillet. Combine to mix and melt the cream cheese.

Add the hot sauce, salt and pepper and stir. Adjust the seasonings to taste.

Spray a 9" x 9" baking dish with cooking spray. Place the hot mixture in the dish.

Cover with the remaining cheese.

Bake in the preheated oven for 20 − 25 minutes (or until hot). I cooked mine today for 25 minutes.

Serve with your favorite crackers (we like reduced fat Wheat Thins) or fresh vegetables.