Guest guest Posted April 8, 2002 Report Share Posted April 8, 2002 Curried Artichoke Dip 01-JAN-01 p. 62 Makes 1—3/4 cups Egg-free 1 scallion (white and light green parts), sliced 1/2 cup 1% fat cottage cheese 1/4 cup low-fat or fat-free sour cream 2 tsp. fresh lemon juice or more to taste (1 small lemon) 3/4 tsp. curry powder 14-oz. can artichoke hearts in water, drained 1 Tbs. chopped fresh flat-leaf parsley 1. In food processor, combine cottage cheese, sour cream, lemon juice and curry powder. Process until smooth, about 1 minute. Add artichoke hearts, parsley, scallion and salt and pepper to taste. Process mixture until artichokes are coarsely chopped. 2. Transfer mixture to serving bowl and serve with bread sticks, crackers or cut up raw vegetables. PER 2-tablespoon serving: 25 CAL; 2 G PROT; 1 TOTAL FAT (0 SAT. FAT); 3 G CARB.; CHOL; 167 MG SOD.; 2 FIBER ===== Language is an expression of thought. Everytime you speak, your mind is on ParadeMark 12: 30,31 Tax Center - online filing with TurboTax http://taxes./ Quote Link to comment Share on other sites More sharing options...
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