From Paulette Vickery's Recipe Collection
BB: ARTICHOKE PARMISAN DIP
appetizers, cheese/eggs, vegetables
6 each canned artichoke hearts
1 cup nonfat sour cream
2 tablespoon chopped chives
1/4 teaspoon seasoned salt
1/4 teaspoon basil
1/4 teaspoon minced garlic
1/8 teaspoon tobasco sauce
1/4 cup nonfat parmisan cheese
In a blender combine sour cream, chives, seasoned salt, basil, garlic, and tobasco. Cover and blend until smooth. Stir in drained and chopped artichokes and parmisan cheese. Transfer dip to a small serving bowl. Cover and chill about 4 hours. Dip will thicken as it chills. Serve with asorted raw vegetables. Makes 2 cups. Serve in 1/4 cup portions. Per serving: fat 0.1 G, cholesterol 0 MG, fiber 0.4 G, calories 37, 2 percent calories from fat, protein 5 G, carbohydrate 5 G, sodium 203 MG.
Yield: 12 servings
** **