Artichoke-parmesan Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | 1 | Servings | ||
INGREDIENTS
| 1 | Drained, 14-ounce can of | |
| artichokes | ||
| 1/2 | c | Freshly grated Parmesan |
| 3/4 | c | Mayonnaise |
| 1/4 | c | Plain yogurt |
| 1 | Clove of garlic, mashed with | |
| a pinch of salt | ||
| 2 | t | Lemon juice |
| 1 | Chopped scallion | |
| Hot pepper sauce to taste |
INSTRUCTIONS
In a food processor, blend the following until smooth: 1 drained (14-ounce) can of artichokes, 1/2 cup freshly grated Parmesan, 3/4 cup mayonnaise, 1/4 cup plain yogurt, 1 clove of garlic mashed with a pinch of salt, 2 teaspoons lemon juice and 1 chopped scallion. Add hot pepper sauce to taste. Serve with French bread slices or pita chips. Posted to CHILE-HEADS DIGEST V4 #279 by Jim Tidwell <snd1jlt@snd10.med.navy.mil> on Jan 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1194
Calories From Fat: 662
Total Fat: 75g
Cholesterol: 93.5mg
Sodium: 2840.6mg
Potassium: 2213.5mg
Carbohydrates: 105.3g
Fiber: 28.5g
Sugar: 22.1g
Protein: 41.4g