Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Baked Artichoke & Cheese Dip (Low-Cal, Low Fat)

¼ cup Land O’ Lakes® Butter

1 medium (½ cup) onion, coarsely chopped

1 medium (1 cup) red pepper, coarsely chopped

1 t. finely chopped fresh garlic

3 T. all-purpose flour

1½ cups milk

½ cup freshly grated Parmesan cheese

8-oz. (2 cups) Land O’ Lakes® Mozzarella Cheese, shredded

1 (3-oz.) package cream cheese

½ cup chopped fresh parsley

1/3 cup mayonnaise

¼ cup lemon juice

1 (14-oz.) can artichoke hearts, drained, cut into ½” pieces

1 t. grated lemon peel

½ t. coarsely ground pepper

Crackers or French bread slices


Heat oven to 375°F. Melt 1 T. butter in 10” skillet until sizzling; stir in onion, red pepper and garlic. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (1 to 2 minutes). Melt remaining 3 T. butter in 3-quart saucepan; stir in flour. Cook over medium heat, stirring constantly, until smooth and bubbly (30 seconds). Stir in milk. Continue cooking, stirring occasionally, until mixture comes to a full boil (2 to 3 minutes). Boil 1 minute. Remove from heat. Stir in Parmesan cheese, Mozzarella cheese and cream cheese until melted. Stir in ¼ cup parsley, mayonnaise, lemon juice, artichoke hearts, lemon peel and pepper. Add cooked onion mixture; mix lightly. Pour vegetable and cheese mixture into shallow 1½-quart ovenproof casserole. Bake for 25 to 30 minutes or until bubbly. To serve, sprinkle with remaining ¼ cup parsley. Serve with crackers or French bread. Makes 16 servings. Nutrition Facts (1 serving): Calories 160, Fat 13 g, Cholesterol 30 mg, Sodium 300 mg, Carbohydrates 6 g