Curried Artichoke Dip Recipe Print Page

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Appetizer Recipes

Curried Artichoke Dip

Cooking Light NOVEMBER 1996

Yield: 1 3/4 cups (serving size: 1 tablespoon)

Ingredients

1/2 cup 1% low-fat cottage cheese
1/4 cup low-fat sour cream
2 teaspoons lemon juice
1/2 teaspoon curry powder

1 (14-ounce) can artichoke hearts, drained
1 tablespoon chopped fresh parsley
1 tablespoon sliced green onions

Preparation

Place first 4 ingredients in a food processor; process until smooth. Add remaining ingredients; pulse 10 times or until coarsely chopped. Serve with breadsticks, unsalted crackers, or raw vegetables.

Nutritional Information

Amount per serving

Calories: 10
Calories from fat: 27%
Fat: 0.3g
Saturated fat: 0.2g
Monounsaturated fat: 0.1g
Polyunsaturated fat: 0.0g
Protein: 0.8g
Carbohydrate: 1.1g
Fiber: 0.1g
Cholesterol: 1mg
Iron: 0.1mg
Sodium: 32mg
Calcium: 7mg

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Curried Artichoke Dip recipe