Artichoke parmesan dip - butter busters ^
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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