| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | Dip | 8 | Servings |
INGREDIENTS
| 1/2 | c | Nonfat sour cream |
| 3 | tb | Grated Parmesan cheese |
| 2 | Scallions; cut in chunks | |
| 1 | Clove (small) garlic; chopped | |
| 1 | cn | (14-oz) artichoke hearts; rinsed; drained |
INSTRUCTIONS
Date: Tue, 5 Mar 1996 12:12:51 -0500 From: TexGQ24@aol.com Process sour cream, Parmesan cheese, scallions and garlic in a food processor or blender until blended. Add artichokes and process just until finely chopped. Makes 1-3/4 cups. Per 2 tablespoons: 18 cal, 1 g pro, 2 g car, 0 g fat, 1 mg chol, 26 mg sod. FATFREE DIGEST V96 #64 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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