Chilled artichokes with basil sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
¾ c plain nonfat yogurt
½ c fresh basil leaves
3 TB balsamic vinegar
4 oz light cream cheese
: (Neufehatel)
1 c chopped red bell pepper -
: md size
2 lg globe artichokes -- steamed : and chilled
Place all ingredients EXCEPT bell pepper and artichokes in blender or food processor. Cover and blend until smooth. Remove from blender; stir in bell pepper. Cover and refrigerate 2 hours.
Remove leaves from artichokes; arrange leaves on serving platter.
Place 1 teaspoon sauce on each leaf, or place bowl of dip in center of leaves. 8 servings
Source: Betty Crocker, New Choices Cookbook Typos by Brenda Adams Posted to mc-recipe 9/11/96
Recipe By :
From:matejka@... (Anita A. Matejkadate:96-09-09 23:43:38 Edt