Appetizers; Artichoke And Herb Yogurt Dip - Cuisinart FP-14BK - Elite Food Processor Instruction Booklet

ARTICHOKE AND HERB YOGURT DIP

1 (30
OUNCE G
½-
CUT INTO
CUBES
2
TABLESPOONS
MINT
¼ (50 )
CUP ML
¼ (50 )
CUP ML
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

APPETIZERS

19
A delicious lowfat dip for crudités or chips.
) P ,
ARMESAN
(1.25 )
INCH CM
(30 )
ML FRESH
FRESH BASIL
FRESH PARSLEY
(340 ) )
G
) -
G PLAIN LOW
)
ML LEMON ZEST
)
ML FRESHLY
)
ML KOSHER
)
ML FRESHLY
Makes 4 cups (1 L)
Approximate preparation time: 6 minutes, plus optional
2 hours for resting
Insert the small metal chopping blade into the small work bowl
of the Cuisinart ® Food Processor. Process the Parmesan until
fi nely chopped; remove work bowl 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 process until all ingredients are
incorporated.
Allow dip to rest at least 2 hours in refrigerator for fl avours to
develop. Remove from refrigerator ½ hour before serving.
Nutritional information per serving (¼ cup (50 ml) ):
Calories 41 (52% from fat)
|
sat. fat 1g chol. 2mg
| |
carb. 3g pro. 2g
| |
sod. 115mg calc. 73mg
| |
fat 2g
|
fi ber 0g