| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dip |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
(14-oz) artichoke hearts; drained |
| 2 |
tb |
Grated Parmesan cheese |
| 2 |
tb |
Low-fat sour cream |
| 1 |
|
Clove (small) garlic |
| 1 |
ts |
Lemon juice |
| 4 |
dr |
Hot sauce |
| 3/4 |
c |
Plain low-fat yogurt |
|
|
Paprika |
INSTRUCTIONS
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
Date: Sat, 10 Aug 1996 19:16:38 -0700 (PDT)
SOURCE: COOKING LIGHT, DECEMBER 1990
Position knife blade in food processor bowl; add first 6 ingredients, and
process until artichokes are finely chopped. Combine artichoke mixture and
yogurt (at room temperature); stir well. Spoon into a 1 quart baking dish;
sprinkle with paprika. Bake at 350 degrees for 25 minutes. serve with
chips, bread sticks, or crudites. Per tablespoon: 10 calories, 0.3 grams of
fat
Digest eat-lf.v096.n120
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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