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APPETIZERS
44
Makes 4 cups
Approximate preparation time: 6 minutes, plus optional 2
hours for resting
Insert the large metal chopping blade into the large 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 ingredi-
ents are incorporated.
Allow dip to rest at least 2 hours in refrigerator for fl avors to
develop. Remove from refrigerator ½ hour before serving.
Nutritional information per serving (¼ cup):
Calories 41 (52% from fat) | carb. 3g | pro. 2g | fat 2g
sat. fat 1g | chol. 2mg | sod. 115mg | calc. 73mg | fi ber 0g
1 OUNCE PARMESAN, CUT INTO
½-INCH CUBES
2 TABLESPOONS FRESH MINT
¼ CUP FRESH BASIL
¼ CUP FRESH ITALIAN PARSLEY
2 JARS (12 OUNCES) ARTICHOKE
HEARTS, DRAINED
1 QUART PLAIN LOW-FAT YOGURT
½ TEASPOON GRATED LEMON ZEST
½ TEASPOON FRESHLY GROUND
BLACK PEPPER
¼ TEASPOON KOSHER SALT
1
⁄8
TEASPOON FRESHLY GROUND
NUTMEG
A delicious lowfat dip for crudités or chips.
ARTICHOKE AND HERB YOGURT DIP
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