| 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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