APPETIZERS
41
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
finely 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 incorpo-
rated.
Allow dip to rest at least 2 hours in refrigerator for flavors 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
|
fiber 0g
1 OUNCE PARMESAN, CUT INTO
½-INCH CUBES
2 TABLESPOONS FRESH MINT
¼ CUP FRESH BASIL
¼ CUP FRESH ITALIAN PARSLEY
2 JARS (12-OUNCES EACH)
ARTICHOKE HEARTS, DRAINED
1 QUART PLAIN LOW-FAT
YOGURT
½ TEASPOON GRATED LEMON
ZEST
½ TEASPOON FRESHLY GROUND
BLACK PEPPER
¼ TEASPOON KOSHER SALT
A delicious lowfat dip for crudités or chips.
ARTICHOKE AND HERB YOGURT DIP
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