19
APPETIZERS
Makes 4 cups (1 L)
Approximate preparation time: 6 minutes, plus optional
2 hours for resting
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor. Process the Parmesan until
fi nely chopped; remove work bowl 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 fl avours to
develop. Remove from refrigerator ½ hour before serving.
Nutritional information per serving (¼ cup (50 ml) ):
Calories 41 (52% from fat)
|
carb. 3g
|
pro. 2g
|
fat 2g
|
sat. fat 1g
|
chol. 2mg
|
sod. 115mg
|
calc. 73mg
|
fi ber 0g
1 OUNCE (30 G) PARMESAN,
CUT INTO ½-INCH (1.25 CM)
CUBES
2 TABLESPOONS (30 ML) FRESH
MINT
¼ CUP (50 ML) FRESH BASIL
¼ CUP (50 ML) FRESH PARSLEY
2 JARS (12-OUNCE (340 G) )
ARTICHOKE HEARTS
16 OUNCES (453 G) PLAIN LOW-
FAT YOGURT
½ TEASPOON (2 ML) LEMON ZEST
½ TEASPOON (2 ML) FRESHLY
GROUND BLACK PEPPER
¼ TEASPOON (1 ML) KOSHER
SALT
¹∕
8
TEASPOON (0.5 ML) FRESHLY
GROUND NUTMEG
A delicious lowfat dip for crudités or chips.
ARTICHOKE AND HERB YOGURT DIP
To Next Page
Loading...
Need help?
General
