Options

Format:
Include:
PRINT
Curried Artichoke Dip

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
advertisement

Go to full version of

Curried Artichoke Dip recipe

advertisement