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RECIPES/Appetizers
Artichoke and Herb Yogurt Dip

Makes 4 cups Approximate preparation time: 6 minutes, plus optional 2 hours for resting

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INGREDIENTS

1 ounce Parmesan, cut into ½-inch cubes 2 tablespoons fresh mint 1/4 cup fresh basil 1/4 cup fresh parsley 2 jars (12 ounces) artichoke hearts 16 ounces plain low-fat yogurt 1/2 teaspoon lemon zest 1/2 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground nutmeg

Instructions

Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Process the 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, 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 flavors to develop. Remove from refrigerator ½ hour before serving.

RECIPE FACTS

Servings: No serving information available

Nutritional information per 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 • fiber 0g

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