Light Asiago-Artichoke Dip:
Prepare Asiago-Artichoke Dip as directed, except omit prosciutto and omit Step 2. Increase arugula to 2 cups. Substitute light sour cream for the sour cream and reduced-fat mayonnaise for the mayonnaise. Omit the 1/4 cup finely shredded Asiago cheese sprinkled on top. Serve with assorted vegetable dippers.Nutrition analysis per serving: 96 calories, 2 g protein, 6 g carbohydrate, 7 g total fat (3 g sat. fat), 15 mg cholesterol, 1 g fiber, 1 g total sugar, 4% Vitamin A, 31% Vitamin C, 192 mg sodium, 7% calcium, 2% iron
Chilled Asiago-Artichoke Dip:
Prepare Asiago-Artichoke Dip as directed through Step 2. Let arugula mixture cool for 15 minutes before proceeding with Step 3. Omit flour. In a large bowl combine sour cream, mayonnaise, roasted peppers, 1/2 cup of the cheese, the 1/4 cup green onions, artichokes, and the arugula mixture. Cover and chill for at least 1 hour or up to 24 hours. If dip thickens when chilled, stir in 1 to 2 tablespoons milk. Sprinkle with only 1 tablespoon cheese before serving. Garnish with an additional 1 tablespoon thinly sliced green onion.Nutrition analysis per serving: 142 calories, 3 g protein, 3 g carbohydrate, 13 g total fat (5 g sat. fat), 24 mg cholesterol, 1 g fiber, 1 g total sugar, 4% Vitamin A, 30% Vitamin C, 305 mg sodium, 7% calcium, 1% iron
Make it a Gift:
Mix up the dip, place it into an oven-safe pot or ramekin, and include the directions for baking. Gift with crackers or sliced bread for dipping.