APPETIZERS
22
Makes 4 cups
Approximate preparation time: 6 minutes, plus
optional 2 hours for resting
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Process the
Parmesan until nely chopped; remove and reserve.
Add the fresh herbs to the work bowl; pulse to chop,
about 5 pulses. Add remaining ingredients, including
reserved Parmesan; pulse 5 times to combine, and then
process until all ingredients are incorporated.
Allow dip to rest at least 2 hours in refrigerator for
avors to develop. Remove from refrigerator ½ hour
before serving.
Nutritional information per serving (¼ cup):
Calories 41 (52% from fat)
|
carb. 3g
|
pro. 2g
|
fat 2g
|
sat. fat 1g
|
chol. 2mg
|
sod. 115mg
|
calc. 73mg
|
ber 0g
1 OUNCE PARMESAN, CUT INTO
½-INCH CUBES
2 TABLESPOONS FRESH MINT
¼ CUP FRESH BASIL
¼ CUP FRESH PARSLEY
2 JARS (12-OUNCE) ARTICHOKE
HEARTS
16 OUNCES PLAIN LOW-FAT
YOGURT
½ TEASPOON LEMON ZEST
½ TEASPOON FRESHLY GROUND
BLACK PEPPER
¼ TEASPOON KOSHER SALT
¹∕
8
TEASPOON FRESHLY GROUND
NUTMEG
A delicious lowfat dip for crudités or chips.
ARTICHOKE AND HERB YOGURT DIP
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