Artichoke and Green Chile Dip

Getting back in touch with my psuedo-stomach this past week has been both challenging and rewarding. I've pulled a number of healthy gastric bypass friendly cookbooks that were collecting dust off the bookshelf and have become reaquainted with how easy it is to feel full on very little just by following the simple rules Dr. Ellner taught me using the TOOLKIT (This is the beginning. Only you make the choices that One day at a time, will change your Life! Keep on Track. Implement change, and Take control.) As an additional bonus I lost 4 lbs in 4 days!

I recently made Thai Pork Tenderloin with Grilled Cabbage and Onions, Chili Vermouth Salmon with Rosemary Roasted Potatoes, Halibut Marinara and today am making a wonderful Artichoke and Green Chile Dip to share with the RSMS family tomorrow. I'll serve this with whole grain crackers, corn chips and I'll eat it with dipping veggies.

The recipe comes from Carnie Wilson's cookbook To Serve with Love ISBN: 1-4019-0602-8 for $19.95. Those who love artichokes will want to make this often.

Ingredients:
Two 14-oz cans quartered artichoke hearts packed in water, drained and chopped into 1" pieces
Two 14-oz cans artichoke bottoms packed in water, drained and chopped into 1" pieces
1 1/2 cups light mayonnaise
1 cup light sour cream
1 1/2 cups grated Parmesan cheese
1/2 cup 2% jack or mild cheddar cheese, grated
One 4-oz can diced green chile (use fresh if you have it---and I did!)
2 cloves garlic, minced
1 TBSP lemon juice

Combine all ingredients in a Crock-pot and cook on low for 2-3 hours or until heated through (the longer it is in the crock pot the better it tastes. (Oven method: Bake uncovered at 350 for 30 minutes.) Carne recommends serving with veggies, tortilla chips, jicama sticks or crispy rice crackers.