hot artichoke dip #2
- Categories
- Dip
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (14-oz) artichoke hearts; drained |
| 2 tablespoons | Grated Parmesan cheese |
| 2 tablespoons | Low-fat sour cream |
| 1 | Clove (small) garlic |
| 1 teaspoon | Lemon juice |
| 4 drops | Hot sauce |
| ¾ cup | Plain low-fat yogurt |
| Paprika |
From: "Tina D. Bell" <tdbell@...> Date: Sat, 10 Aug 1996 19:16:38 -0700 (PDT) SOURCE: COOKING LIGHT, DECEMBER 1990 Position knife blade in food processor bowl; add first 6 ingredients, and process until artichokes are finely chopped. Combine artichoke mixture and yogurt (at room temperature); stir well. Spoon into a 1 quart baking dish; sprinkle with paprika. Bake at 350 degrees for 25 minutes. serve with chips, bread sticks, or crudites. Per tablespoon: 10 calories, 0.3 grams of fat
Digest eat-lf.v096.n120
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .
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