| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 9 | oz | Artichoke hearts, frozen |
| 1 | pk | (5-oz) frozen chopped spinach |
| 1/2 | c | Chopped onion |
| 1 | tb | Minced garlic |
| 1/2 | c | Lowfat mayonnaise |
| 1/2 | c | Chicken broth |
| 1 | tb | Lemon juice |
| 1 | tb | Grated parmesan cheese |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
INSTRUCTIONS
In a medium skillet, pour broth, spinach, onion, garlic and artichoke hearts to a boil over high heat. Reduce heat, cover and simmer 12 minutes, stirring frequently, until artichokes are tender. Drain in colander. Process in a food processor until almost smooth. Empty into a medium bowl and refrigerate at least 1 hour or until cold. Stir in mayo, cheese, lemon juice, salt and pepper. makes a scant 2 cups. 12 servings at 2 1/2 T each. Per serving: 35 cal, 1g fat, 1g protein, 6g carbohydrates, 0mg cholesterol, 207 mg sodium. Courtesy of Back to the Country Newsletter Posted to MM-Recipes Digest V3 #313 Date: Thu, 14 Nov 1996 20:41:41 -0500 From: "Denise M. Svehla" <dsvehla@cris.com>
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