Chorizo-Poblano Artichoke Dip
Cut 2 poblano peppers in half lengthwise; remove stems and seeds and place cut sides down on a foil-lined baking sheet. Roast in a 425°F oven 25 minutes or until charred. Wrap in foil and let stand 15 minutes. Remove skins and chop. In a large skillet brown 4 oz. bulk chorizo sausage. Prepare dip as directed, except stir roasted peppers, the cooked chorizo, 1/4 cup sliced green onions, and 1/4 cup cilantro into the sour cream-artichoke mixture. Bake as directed.Per serving: 171 cal., 14 g fat (5 g sat. fat), 25 mg chol., 349 mg sodium, 6 g carb., 1 g fiber, 1 g sugars, 5 g pro.
Brown Butter Caulifower Artichoke Dip
In a large skillet melt 4 Tbsp. butter over medium-high. Cook 1 to 2 minutes or until butter starts to brown. Add 2 cups small cauliflower florets and 1 clove minced garlic. Cook and stir4 minutes or until cauliflower is golden brown. Cool slightly. Prepare dip as directed, except stir 2 Tbsp. chopped toasted hazelnuts, 1 Tbsp. chopped fresh sage, and all but 1/2 cup of the cauliflower into the sour cream-artichoke mixture. Sprinkle with reserved cauliflower mixture and the 1/4 cup Parmesan. Bake as directed. Per serving: 181 cal., 17 g fat (6 g sat. fat), 29 mg chol., 308 mg sodium, 5 g carb., 1 g fiber, 2 g sugars, 3 g pro.
Spicy Roasted Red Pepper Artichoke Dip
Prepare dip as directed, except stir 1 Tbsp. harissa paste into sour cream with the flour. Stir 1/2 cup coarsely chopped roasted red pepper with the artichokes. Bake as directed. To serve, top with chopped toasted almonds and fresh mint leaves. Per serving: 145 cal., 12 g fat (4 g sat. fat), 19 mg chol., 311 mg sodium, 5 g carb., 1 g fiber, 2 g sugars, 3 g pro.
