Appetizers; Artichoke And Herb Yogurt Dip - Cuisinart FP-12 - Elite Food Processor Instruction Booklet

ARTICHOKE AND HERB YOGURT DIP

1 (30 ) P
OUNCE G
½-
CUT INTO INCH
CUBES
2
TABLESPOONS
MINT
¼ (50 )
CUP ML FRESH BASIL
¼ (50 )
CUP ML FRESH PARSLEY
2 (12-
JARS OUNCE
ARTICHOKE HEARTS
16 (453
OUNCES
FAT YOGURT
½ (2
TEASPOON
½ (2
TEASPOON
GROUND BLACK PEPPER
¼ (1
TEASPOON
SALT
¹∕ (0.5
TEASPOON
8
GROUND NUTMEG
19

APPETIZERS

A delicious lowfat dip for crudités or chips.
Makes 4 cups (1 L)
optional 2 hours for resting
,
ARMESAN
(1.25 ) Insert the large metal chopping blade into the large
CM
work bowl of the Cuisinart
(30 )
ML FRESH
Parmesan until fi nely chopped; remove and reserve.
Add the fresh herbs to the work bowl; pulse to chop,
about 5 pulses. Add remaining ingredients, including
reserved Parmesan; pulse 5 times to combine, and then
(340 ) )
G
process until all ingredients are incorporated.
) -
G PLAIN LOW
Allow dip to rest at least 2 hours in refrigerator for
fl avours to develop. Remove from refrigerator ½ hour
)
ML LEMON ZEST
before serving.
)
ML FRESHLY
Nutritional information per serving (¼ cup (50 ml) ):
)
ML KOSHER
Calories 41 (52% from fat)
sat. fat 1g
)
ML FRESHLY
Approximate preparation time: 6 minutes, plus
|
| |
chol. 2mg sod. 115mg
®
Food Processor. Process the
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carb. 3g pro. 2g fat 2g
| |
calc. 73mg fi ber 0g
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