Ingredients

Traditionally laden with mayonnaise, this slimmed-down version of artichoke dip gets its rich texture from cottage cheese. (You can also use low-fat cream cheese.) Artichokes tend to oxidize and turn brown when trimmed; to avoid this, rub them with lemon juice.

4 artichokes
1 tablespoon fresh lemon juice
1 tablespoon minced shallots
2 teaspoons minced garlic
1 bay leaf
4 sprigs fresh thyme
1 cup water
1 cup low-fat cottage cheese
1/4 cup very thinly sliced fresh basil
Salt and freshly ground black pepper to taste

Directions

Remove the tough outer leaves of the artichoke to reveal the tender inner leaves. Trim the stem and cut off the top third of the artichoke. Trim around the base and remove any remaining tough, dark green spots. Quarter the artichoke and remove the fuzzy choke with a melon ball scoop. Slice thinly. Rub with lemon juice to prevent browning. Repeat with remaining artichokes. Pour the olive oil into a nonstick pan set over medium heat. Add shallots and garlic; saute, stirring for 3 minutes. Add artichokes, bay leaf, thyme and water; simmer for 15 minutes, or until the artichokes are tender. Remove the bay leaf and thyme sprigs from the water. Drain the artichokes and transfer with the shallots and garlic to a blender or food processor fitted with a metal blade. Add the cottage cheese; process until smooth. Transfer to a mixing bowl, stir in the basil and season with salt and refrigerate, covered, for 1 day. Serve with Golden Door Chips or commercially made baked tortilla chips.