Appetizers; Artichoke And Herb Yogurt Dip - Cuisinart FP-12N Series Instruction Booklet

ARTICHOKE AND HERB YOGURT DIP

A delicious lowfat dip for crudités or chips.
1
OUNCE PARMESAN
½-
INCH CUBES
2
TABLESPOONS FRESH MINT
¼
CUP FRESH BASIL
¼
CUP FRESH ITALIAN PARSLEY
2 (12-
JARS OUNCES EACH
ARTICHOKE HEARTS
1
QUART PLAIN LOW
YOGURT
½
TEASPOON GRATED LEMON
ZEST
½
TEASPOON FRESHLY GROUND
BLACK PEPPER
¼
TEASPOON KOSHER SALT
Makes 4 cups
Approximate preparation time: 6 minutes, plus optional
2 hours for resting
,
CUT INTO
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
finely 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
,
DRAINED
combine, and then process until all ingredients are incorpo-
-
FAT
rated.
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
® Food Processor. Process the Parmesan until
|
carb. 3g
| |
chol. 2mg sod. 115mg

APPETIZERS

| | |
pro. 2g fat 2g
| |
calc. 73mg fiber 0g
41