BAKED ARTICHOKE DIP

• 3/4 cup nonfat cottage cheese
• 1 Tbsp. Flour
• 1 Tbsp. Lemon juice
• 1/8 tsp. White pepper (regular pepper works fine)
• 1/2 tsp. Crushed garlic
• 1 10oz package frozen artichoke hearts, thawed, or 1 14oz can artichoke hearts, drained
• 1/4 cup plus 2 Tbsp. Grated nonfat or reduced-fat Parmesan cheese

Put cottage cheese, flour, lemon juice, pepper, and garlic in a food processor or blender. Process until smooth. Add the artichoke hearts and all but 2 tablespoons of the Parmesan cheese. Process until the mixture is slightly chunky. Coat a small casserole dish with cooking spray. Put the artichoke mixture in the dish, top with the remaining Parmesan, and bake at 400 degrees
for 25 minutes or until the edges are bubbly and the top is lightly browned. Serve hot with whole grain crackers, chunks of sourdough bread, or Pita chips.

Makes 2 cups. Serving size: 2 Tablespoons = 1 POINT