Cuisinart FP-14 - Manual (Page 70)

APPETIZERS
23
Makes 4 cups
Approximate pr eparation time: 6 minutes, plus
optional 2 hours for resting
Insert the small metal chopping blade into the small
work bowl of the Cuisinart
®
Food Processor . Process the
Parmesan until finely chopped; r emove work bowl and
reserve. Add the fr esh herbs to the work bowl; pulse to
chop, about 5 pulses. Add remaining ingr edients,
including reserved Par mesan; pulse 5 times to combine,
and then process until all ingr edients are incorporated.
Allow dip to rest at least 2 hours in r efrigerator for
flavors to develop. Remove from r efrigerator 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 | fiber 0g
1
OUNCE
P
ARMESAN
,
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
¹∕ 8 TEASPOON FRESHLY GROUND
NUTMEG
A delicious lowfat dip for crudités or chips.
ARTICHOKE AND HERB YOGUR T DIP