artichoke parmesan dip - butter busters ^

Categories
Low-cal/fat
Appetizer
Pickles
Yield
8 servings
MeasureIngredient
6 cans Artichoke hearts, chopped and drained
1 cup Fatfree sour cream
2 eaches Tb chopped chives
¼ teaspoon Seasoned salt
¼ teaspoon Dried basil
¼ teaspoon Minced garlic
1 dash Tabasco
¼ cup Alpine Lace fatfree Parmesan cheese

In blender, blend sour cream, chives, seasoned salt, basil, garlic and Tabasco until smooth. Stir in the chopped artichokes and Parmesan cheese. Transfer dip to a small serving bowl. Cover and chill about 4 hours. Dip will thicken as it chills. Serve with assorted raw vegetables. Per ¼ cup serving: 37 cal., 0.1g fat (2%), 0mg chol., 0.4g fiber, 5g pro., 5g carb., 203mg sod. Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn Shaw 2-95 Submitted By CAROLYN SHAW On 02-15-95

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