Artichoke and Herb Yogurt Dip

• 1 ounce Parmesan, cut into ½-inch cubes
• 2 tablespoons fresh mint
• ¼ cup fresh basil
• ¼ cup fresh parsley
• 2 jars (12 ounces) artichoke hearts
• 16 ounces plain low-fat yogurt
• ½ teaspoon lemon zest
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground nutmeg

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

1. 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.