Appetizers; Artichoke And Herb Yogurt Dip - Cuisinart FP-14DC Recipe Booklet

ARTICHOKE AND HERB yOGURT DIP

1 p
ounce armesan
½-
inch cubes
2
tablespoons fresh mint
¼
cup fresh basil
¼
cup fresh parsley
2 (12
jars ounces
hearts
16
ounces plain low
yoGurt
½
teaspoon lemon zest
½
teaspoon freshly Ground
black pepper
¼
teaspoon kosher salt
¹∕
teaspoon freshly Ground
8
nutmeG
A delicious lowfat dip for crudités or chips .
makes 4 cups
optional 2 hours for resting
,
cut into
Insert the small metal chopping blade into the small
work bowl of the Cuisinart
Parmesan until finely chopped; remove work bowl and
reserve. Add the fresh herbs to the work bowl; pulse to
)
chop, about 5 pulses. Add remaining ingredients,
artichoke
including reserved Parmesan; pulse 5 times to combine,
-
fat
and then process until all ingredients are incorporated.
Allow dip to rest at least 2 hours in refrigerator for
flavors to develop. Remove from refrigerator ½ hour
before serving.
Nutritional information per serving (¼ cup):
Calories 41 (52% from fat)
sat. fat 1g
Approximate preparation time: 6 minutes, plus
| |
chol. 2mg sod. 115mg
Food Processor. Process the
®
| | |
carb. 3g pro. 2g fat 2g
|
calc. 73mg

APPETIZERS

|
|
fiber 0g
23