Artichoke and Cheese Dip

Recipe

Artichoke and Cheese Dip

Beer may be used to replace the fat in certain dishes-and this is a good example. Artichoke hearts and Parmesan cheese are bound not by mayonnaise and eggs, but by beer, bread crumbs, and egg white for a much less caloric version of this popular baked dip.

1-3/4 pounds artichoke hearts 12 14-ounce
cans, drained, or equal quantity frozen and thawed)
1 cup freshly grated Parmesan cheese
1 tablespoon minced lemon zest
1 tablespoon cracked black pepper
Several drops hot pepper sauce
8 ounces light cream cheese (neufchatel)
1 egg white
1/2 cup plain bread crumbs
1 cup amber ale

Preheat oven to 350°F. Blend all the ingredients in a food processor fitted with a metal blade. Scrape the mixture into a 2-quart baking dish and bake for 30 minutes, or until browned and bubbly at the edges.

Serve with carrot and celery sticks, chips made from torn green cabbage leaves, or slices of bell pepper or basted rye or pumpernickel bread.

Yield: 4 cups dip, for 12 people
Pairing: Belgian Golden Ale or Belgian Wit

Cooking with Beer
Taste-Tempting Recipes and Creative
Ideas for Matching Beer & Food
by Lucy Saunders
Time-Life Books
November 1996
$12.95/trade paperback
ISBN: 0-7835-4832-X
Reprinted by Permission