Artichokes with Creamy Skinny Garlic Dip for Light Entertaining

Wash artichokes just before using, making sure to flush out any dirt between the leaves. Slice off the stem to form a flat base and snap off the tough outer leaves near the stem. Trim about ½ inch from the pointed top and snip the prickly tips of the outer leaves with scissors. Rub all cut edges with lemon to prevent browning.

In a large pot or roaster, add about 3 inches of water. Place the artichokes in a single layer and sprinkle each with garlic powder and fresh ground pepper.

Bring to a boil, cover, and simmer over moderate heat for 40–50 minutes, until a leaf pulls away easily. Drain and cool until you can handle them.

To remove the choke, gently spread the top leaves and use a spoon to scoop out and discard the fuzzy center.

Serve warm or refrigerate until ready. Offer the Skinny Garlicky Dip on the side.

In a small saucepan combine the red wine vinegar, water, minced onions, minced fresh garlic and sugar. Simmer gently for about 6 minutes.

Pour the mixture into a small bowl and chill in the freezer for 15–20 minutes until cool. Set a timer so it doesn’t get forgotten.

Stir in 1 cup of Skinny Ranch Dressing or a reduced‑fat store-bought ranch until blended.

Refrigerate at least one hour to let the flavors meld. If you need it sooner, it’s still tasty right away.

The dip will keep in the refrigerator for up to 7 days.