Sunday, February 28, 2010

Artichoke Dip

1 c. low-fat cottage cheese
2 T. reduced calorie mayonnaise
2 T. plain nonfat yogurt
1/4 c. grated Parmesan cheese
1 (14 oz.) can artichoke hearts, drained and finely chopped
1/8 t. paprika
1 ( 5 1/4 oz.) box whole grain melba rounds

Combine first 4 ingredients in blender or food processor; cover and process until smooth.
Stir in chopped artichoke hearts.
Cover and chill thoroughly.
Sprinkle with paprika just before serving.
Serve with melba rounds.

YIELD: 8 appetizer servings = 1/4 c. plus 1 T. each dip and melba rounds apiece

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Thyme for Herbs
Bits, Tales, and Yarns

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